Copycat Choco Tacos

Name: These Copycat Choco Tacos Taste Just Like the Real Thing
Prep time: 30 min
Cook time: 30 min
Total time: 140 min
Ingredients: 1/2 cup butter; 1/2 cup packed dark brown sugar; 1/2 cup egg whites; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon salt, plus a pinch; 1/2 cup plus 1/8 cup flour; 1/4 cup water; Vanilla fudge swirl ice cream; 1 cup semisweet chocolate chips; 1/3 cup coconut oil; 1/2 cup chopped unsalted peanuts

Cook Time: 30 minutes

Running down the street chasing after the ice cream truck is peak nostalgia. And chances are, if you weren't a SpongeBob kid, you were a Choco Taco kid. Either way, it was always worth the sprint and spare scrunched-up dollars in the end. As we all know, Klondike sadly discontinued its widely beloved Choco Taco. An ice cream truck staple that was yes, a waffle cone shaped like a taco filled with vanilla fudge-swirl ice cream dipped in a delicate yet crunchy, peanut-chocolate hard shell. In case the beloved ice cream truck treat never makes a comeback, this recipe produces a chocolate-covered ice cream taco that tastes just as good if not better from the comfort of your own kitchen.

How To Make Copycat Choco Tacos

First, you'll make the waffle cones shaped like tacos by browning waffle cone batter in a skillet or cooking it in a waffle iron. Once browned, shape it into a taco by draping the hot cone over a hard-cover book lined with parchment paper and allowing it to cool and harden. Then, mix up the chocolate hard shell by melting chocolate chips and coconut oil in the microwave. Once smooth, stir in the peanuts. Fill each taco cone with store-bought ice cream and top with the peanut-chocolate mixture. Allow to freeze, then enjoy frozen.

Ingredients

1/2 cup butter
1/2 cup packed dark brown sugar
1/2 cup egg whites
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt, plus a pinch
1/2 cup plus 1/8 cup flour
1/4 cup water
Vanilla fudge swirl ice cream
1 cup semisweet chocolate chips
1/3 cup coconut oil
1/2 cup chopped unsalted peanuts

Directions

Step 1: Gather all ingredients.

Step 2: Stand a thin hard cover book up straight with the hard edge facing upwards. Drape a sheet of parchment across the book (this is what you will use to shape the shells). Line a plate with parchment paper.

Step 3: Heat butter in a small saucepan over medium-low until melted, 2 to 3 minutes. Transfer the melted butter to a bowl, then whisk in brown sugar, egg whites, vanilla to taste, and 1/2 teaspoon salt. Add flour and water. Whisk until the batter is smooth and no clumps remain.

Step 4: Heat a non-stick skillet over medium. Pour about 1 tablespoon batter into the pan; spread into a thin layer with a spoon. Cook until browned on the bottom and bubbles begin to form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Remove from pan and immediately drape over parchment-lined book, pressing to help form that taco shell shape. Transfer to a parchment-lined plate and repeat with remaining batter. Let cool completely before filling.

Alternatively, Step 5: Preheat a waffle cone maker according to manufacturer's instructions. Pour batter into the preheated waffle maker and cook according to instructions. Remove from pan and immediately drape across the parchment-lined book. Let cool completely before filling.

Step 6: Remove ice cream from the freezer and let soften for about 5 minutes. Meanwhile, combine chocolate chips and coconut oil in a microwave-safe bowl; microwave in 30-second intervals, mixing well between each, until mixture is melted and smooth, 1 to 2 minutes. Stir in chopped peanuts.

Step 7: Carefully fill the taco shells with the ice cream, pressing down gently to evenly distribute the ice cream to the edges. Repeat with the remaining taco shells. Place back on the parchment-lined plate.

Step 8: Dip the top of each ice cream taco in the peanut-chocolate mixture to completely coat the exposed ice cream. Return to the parchment-lined plate. Repeat with the remaining tacos until all are dipped.

Step 9: Once chocolate has hardened, carefully place Choco Tacos in a sealable or bag and return to freezer.

Nutrition Facts

Servings Per Recipe: 8
Calories: 458
Total Fat: 33g (42% DV)
Saturated Fat: 20g (101% DV)
Cholesterol: 34mg (11% DV)
Sodium: 264mg (11% DV)
Total Carbohydrate: 39g (14% DV)
Dietary Fiber: 2g (9% DV)
Total Sugars: 27g
Protein: 6g (13% DV)
Vitamin C: 0mg (0% DV)
Calcium: 41mg (3% DV)
Iron: 2mg (8% DV)
Potassium: 221mg (5% DV)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Copycat Choco Tacos

The History of Choco Tacos

The Choco Taco first appeared in the early 1980s as a creative fusion of two beloved treats: the crunchy taco shell and ice cream. Originally introduced by the Klondike brand, it quickly became a nostalgic icon of American dessert culture. Its inventive designa waffle cone molded into a taco shape, filled with ice cream and coated in chocolate and peanutsmade it a standout treat, particularly for children chasing ice cream trucks in suburban neighborhoods.

Regional Variations and Characteristics

While the Choco Taco is primarily an American phenomenon, its concept has inspired similar desserts worldwide. In some regions of the United States, you might find variations using different ice cream flavors, such as chocolate, strawberry, or mint, rather than the classic vanilla fudge swirl. Some adaptations also include unique toppings like caramel drizzle or crushed candies, reflecting local tastes and seasonal preferences.

What Sets It Apart from Similar Desserts

Unlike traditional ice cream cones or sandwiches, the Choco Taco combines multiple textures in a single bite. The crisp, taco-shaped waffle shell contrasts with creamy ice cream and a hard chocolate-peanut coating. While ice cream sandwiches offer a soft exterior or cones a straightforward edible vessel, the Choco Tacos layered construction delivers a unique sensory experience, making it instantly recognizable and memorable.

Where Choco Tacos Are Typically Served

Historically, Choco Tacos were most commonly found in ice cream trucks, amusement parks, and convenience stores. Their portability and individually wrapped format made them perfect for outdoor summer events. Today, homemade or copycat versions are often enjoyed at family gatherings, parties, and summer cookouts, offering the same nostalgic flavor without relying on commercial availability.

Interesting Facts About Choco Tacos

The original Choco Taco was discontinued in the 2020s, which sparked a surge of interest in homemade recipes replicating the treat.
It has inspired limited-edition collaborations, including variations in premium ice cream lines and seasonal flavors.
The concept of shaping a waffle cone into a taco shell requires timing and precision, as the cone must be molded while hot and pliable.
Despite its simplicity, the combination of chocolate, peanuts, and ice cream makes it a classic example of textural contrast in desserts.
Its playful presentation and portability made it a favorite among children and adults alike, cementing its place in American dessert nostalgia.

From its inventive origins to its beloved status in ice cream culture, the Choco Taco continues to captivate dessert enthusiasts. Recreating it at home allows fans to preserve the unique taste and joy of this iconic treat for generations to come.

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FAQ about Copycat Choco Tacos

Once the chocolate coating has hardened, store the Choco Tacos in an airtight container or sealable plastic bag. Keep them in the freezer for up to 2 weeks for the best taste and texture.

Yes, you can use any type of ice cream you prefer. Vanilla fudge swirl is used in the recipe, but you can opt for chocolate, strawberry, or any flavor you like. Just ensure the ice cream is soft enough to fill the taco shells easily.

Yes, you can make the taco shells ahead of time. Allow them to cool completely and store them in an airtight container at room temperature for up to 2 days before filling them with ice cream.

If you don't have a waffle cone maker, you can make the shells in a skillet as described in the recipe. Simply pour small amounts of batter into a non-stick pan and cook them like pancakes. Once browned, shape them by draping over a book with parchment paper.

To make gluten-free Choco Tacos, replace the all-purpose flour with a gluten-free flour blend. Be sure the rest of the ingredients, such as the ice cream and chocolate chips, are also gluten-free.

The total time to make these Choco Tacos is about 2 hours and 20 minutes, including 30 minutes for preparation and 1 hour for freezing. The time might vary depending on how long it takes for the chocolate coating to harden.

Yes, you can experiment with different coatings. You could use crushed cookies, sprinkles, or even a layer of caramel instead of the chocolate-peanut mixture. Just make sure the coating is hard enough to stay on the ice cream when frozen.

If the taco shells are too soft, try refrigerating them for 15-20 minutes before filling them with ice cream. Alternatively, you can bake them in the oven for a few minutes to crisp them up.

audio version

Cook Time: 35 minutes