We’ve come up with a Choco Taco copycat recipe that’s so good it’s sure to satisfy your cravings. Like the original Choco Taco, invented by a former ice cream van driver in 1983, this treat combines a taco-shaped waffle topping with a caramel ice cream filling, chopped peanuts and a crunchy chocolate coating. The best part is that, thanks to the taco shape, all the sweet flavors and crunchy textures are present in every bite.
Will the Choco Taco be back?
After the news broke and the outpouring of love for the Choco Taco on social media, Klondike made a vague but promising announcement on Twitter, “We’ve heard from our fans, and look forward to bringing this favorite treat back to ice cream trucks in the next few years!” That may be a while off, so in the meantime, homemade Choco Tacos are the best!
What is a Choco Taco?
Our homemade version of the Choco Taco combines waffle cones and store-bought ice cream, making it tasty and easy to make. We like to use Breyer’s vanilla caramel ice cream because it’s softer than other brands, but you can also vary the flavor by using your favorite ice cream (or homemade ice cream). Just let it soften at room temperature for 10 to 15 minutes before using.
YIELDS: 8 serving(s)
PREP TIME: 5 mins
TOTAL TIME: 1 hr 25 mins
Ingredients :
FOR THE TACO SHELLS:
- 1 egg
- 2 egg whites
- 1/2 c. + 1 tbsp. granulated sugar
- 3 tbsp. salted butter, melted and cooled slightly
- 3 tbsp. heavy cream
- 3/4 tsp. vanilla extract
- 3/4 c. all-purpose flour
- Pinch of kosher salt
FOR THE TACOS:
- 1/2 gal. fudge swirled ice cream (like Breyer’s), softened
- 8 oz. semi-sweet chocolate, chopped
- 1 1/2 tsp. coconut oil
- 1/2 c. dry roasted peanuts, chopped
Directions :
- 1For the shells: Whisk together the egg, egg whites, and sugar in a medium bowl until pale and fluffy, 3 to 4 minutes. Add the melted butter, heavy cream, vanilla, flour, and salt and whisk until smooth.
- 2Prop either end of a wooden spoon between two cans or loaf pans. Preheat a waffle cone maker (at least 6 inches in diameter). Spray both sides of the waffle cone maker and add 1 tablespoon of batter to the center before closing. Cook the waffle until golden brown, about 2 minutes. Gently lift the waffle cone with a small offset spatula and drape over the wooden spoon handle to form a taco shell. Let cool before setting aside on a parchment-lined sheet tray.
- 3To assemble: Gently fill the taco shells with ice cream using an ice cream scoop. Place the tray of tacos in the freezer until the ice cream has refrozen, about 45 minutes.
- 4Fill the bottom of a medium saucepan with about 1 inch of water and bring to a simmer over medium-high heat. Place the chocolate in heat-proof bowl that is slightly larger than the saucepan and set over the water. (The bowl should sit on top of pan without its bottom touching the water.) Heat the chocolate, stirring occasionally with a dry rubber spatula, until mostly smooth and melted, 3 to 5 minutes. Remove the bowl from the saucepan; continue stirring until completely smooth. Stir in the coconut oil.
- 5Dip the round edge of the taco in a rolling motion into the chocolate to coat the ice cream completely. Immediately sprinkle with chopped peanuts. Set on a sheet tray lined with parchment paper and return to the freezer. Once completely frozen, store in an airtight container for up to 1 week.
