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–+ servings
homemade choco tacos on parchment paper. They are surrounded by chopped nuts and chocolate chips
5 from 1 vote

Best Homemade Choco Tacos

 ice cream tacos consist of a waffle taco shell stuffed with vanilla ice cream, dipped in melted chocolate, and topped with peanuts.
Xena Kai
Prep Time: 19 minutes
Cook Time: 10 minutes
Resting Time 1 hour
Total Time: 1 hour 29 minutes
Servings: 15 ice cream tacos
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Ingredients
 

Waffle Taco Shells

  • 2 (2) Egg Whites
  • 7 Tbsp (84 g) Granulated Sugar
  • ½ tsp (0.5 tsp) Vanilla Extract
  • ⅛ tsp (0.13 tsp) Kosher Salt
  • ⅔ Cups (83.33 g) All-Purpose Flour
  • 2 Tbsp (28 g) Melted Butter cooled to room temperature

Ice Cream and Toppings

  • 2 ½ Cups (330 g) Vanilla Ice Cream
  • 1 Cup (180 g) Chocolate Chips semi-sweet or dark chocolate
  • ¼ Cup (54.5 g) Coconut Oil
  • ½ Cup (73 g) Chopped Peanuts almonds, walnuts, or any nut of your choice

Instructions
 

  • Make The Batter: In a small mixing bowl, mix the egg whites, sugar, and vanilla extract for one minute. Then, add the kosher salt and half of the all-purpose flour and mix until there are no dry bits of flour. Then, add the melted butter and remaining flour. Miix until a smooth batter forms.
  • Make The Taco Waffle Shells: Preheat your waffle cone machine to medium. Brush butter on both surfaces of the hot cone waffle machine. Pour one tablespoon of batter to the center of the machine. Then, close the lid and let it cook for one to two minutes. The shell should be a light golden brown when done cooking.
  • Shape into A Taco-Shaped Waffle Cone: Safely remove the shell from the waffle cone machine with a chopstick, a wooden fork, or a wooden skewer. While it is still warm, form it into a taco shape. Note: The shell is hot but cools quickly. Be careful not to burn yourself, but also be quick to shape the shell before it cools down.
  • Repeat making the taco waffle shells for the rest of the batter.
  • Fill The Shells: Using a small spoon or ice cream scooper, add ice cream into the shells. Smooth the outside of the ice cream with a knife or spoon. This will make the chocolate shell look prettier.
  • Freeze The Shells for one hour. This will firm up the ice cream, which will make it less likely to melt when dipped in chocolate.
  • Melt The Chocolate: Add the chocolate chips and coconut oil into a small microwave-safe bowl. Microwave at 50% power for 30-second increments. Stir in between the increments. This will prevent your chocolate from burning. Once the chocolate chips are completely melted, let this bowl sit at room temperature for five minutes to cool down.
  • Make The Chocolate Coating: Dip the ice cream shell into the melted chocolate, making sure to coat all of the ice cream. Allow excess chocolate to drip off. Add chopped peanuts to the chocolate shell before the chocolate hardens.
  • Eat and enjoy! Or immediately place in the freezer.

Notes

  • Check Out My Blog Post for the helpful recipe video.
  • Special Tools (affiliate links): Waffle Cone Maker 
  • Swap the Filling: Instead of vanilla ice cream, you can fill the waffle taco shells with chocolate ice cream, strawberry ice cream, or use your favorite ice cream flavor!
  • How To Store: Store the ice cream tacos in a freezer safe container for up to two weeks. 
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