Yes, you make the now-discontinued Choco Tacos at home! Make the “taco” shells from scratch or use an ingenious store-bought shortcut.
Have you heard? The popular Klondike Choco Taco was recently discontinued. That’s bad news for anyone feeling the nostalgic value of this frozen treat!
In case you’ve never indulged in a choco taco, it’s vanilla ice cream with chocolate fudge ripples encased in a sugar cone designed to look like a taco shell. The edges are covered with melted chocolate and a sprinkling of chopped peanuts. This is what childhood dreams are made of.
Let’s Taco talk about making your own clams
Making your own taco shaped waffle shells is easier than you think. All you need is a waffle maker, paper towels and a 1 inch thick book. Quickly and easily mix up a sugar cone dough, simply bake until golden brown and fold over the spine of a book into a taco shape. That’s it!
This recipe calls for a waffle iron or iron. Unlike a classic waffle maker, it has very flat grids to make light and crispy shells, not big, fluffy waffles. If you have a pizza maker, that works too! Because machine settings vary, do a test batch to find the right temperature for the skins to brown evenly.
Don’t have a waffle iron?
That’s okay! Use Daelman’s Stroopwafels, which can be found at most grocery stores like Kroger and Target or online. It’s technically two waffles with caramel in between, but we’re not complaining. Remove the stroopwafel from its packaging, wrap it in a damp paper towel and microwave for 30 seconds. This will soften it just enough to shape into a taco shell shape – see step 5 in the recipe below.
Make the waffle shells ahead of time
The waffle shells are best used the same day, but can be made up to 3 days ahead and stored in an airtight container or reusable zip-lock bag. To preserve their crispy texture, cool them completely before storing.
- Sure, it’s called a taco, but you can shape the waffle shell into a traditional waffle or even a bowl.
- Fill the bowls with chocolate ice cream instead of vanilla ice cream.
- Smear a layer of peanut butter on the shell before adding the ice cream.
- Swap out chopped peanuts for sprinkles!
More nostalgic goodies
- Classic blondies
- 7-layer wands
- Spritz Cookies
- Peanut Butter Cookies
- Peanut Butter Horse Chestnuts
Imitation Chocolate Tacos
Breyers makes a vanilla ice cream with chocolate fudge flourishes for those who prefer a store-bought option.
ingredients
For the ice cream (see recipe note)
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3 cups Vanilla Ice Creamsoftened
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1 Cup bought in store Chocolate Fudge Sauce
For the homemade mussels (see facts above)
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vegetable oilfor greasing the waffle iron
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1 big egg
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2 big protein
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1/2 cup (100G) sugar
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1 teaspoon vanilla extract
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1/4 teaspoon kosher salt
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1 cup (130G) all purpose flour
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4 tablespoon unsalted buttermelted
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2 tablespoon whole milk
For the chocolate coating
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2 cups (16 ounces) semi-sweet chocolate chips
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1 tablespoon coconut oil
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1/2 Cup finely chopped unsalted peanuts
special equipment
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waffle cone maker
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Book with 1 inch thick spine
method
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Prepare ice cream:
Add the vanilla ice cream to a 9×5-inch loaf pan. Smear the fudge sauce on top. Use a butter knife or chopsticks to toss and spread the fudge throughout the ice cream. You can do this in a medium bowl instead. Cover with plastic wrap and place in the freezer while you prepare the waffle shells.
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Preheat the waffle iron to medium heat.
Lightly grease the grates with vegetable oil. Line a baking sheet with parchment paper and set aside.
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Make the dough:
In a medium bowl, beat the egg, egg white, sugar, vanilla and salt until fluffy. Add the flour, butter and milk and mix until smooth and free of lumps. The dough will form “ribbons” as it falls from the whisk onto itself.
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Cook the waffle shells:
Place 1 tablespoon of batter in the center of the preheated waffle iron. Close the lid and cook until golden brown, 45 seconds to 2 minutes depending on your machine’s setting.
Place a clean paper towel on the counter next to the waffle maker. Carefully lift the shell and place it on the paper towel.
Simple tip!
The bowl gets very hot! I use an offset spatula to lift and transfer to the paper towel, which acts as a buffer so you don’t burn your hands. Still too hot to touch? Use a second paper towel for extra protection.
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Shape shells:
Place the spine of a 1 inch thick book in the center of the hot waffle wrapper and wrap the wrapper around the book with the paper towel. Hold for 1 minute for it to cool in the shape of a taco.
Place the formed shell on the prepared baking sheet and make the remaining shells – you get about 18 (4 inch) shells.
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Fill the shells:
Take the ice cream out of the freezer and stir it to soften it a bit. Use a spoon to fill each bowl with about 3 tablespoons of ice cream. Place the stuffed mussels back on the baking sheet and place in the freezer for 10 to 15 minutes.
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Meanwhile, make the chocolate coating:
Place the chocolate chips in a medium microwave-safe bowl. Microwave in 30 second intervals, stirring between each interval until melted. Stir in the coconut oil.
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Dip the shells in the chocolate:
Take the stuffed mussels out of the freezer. Dip the outer edges into the melted chocolate and immediately sprinkle the chocolate with chopped peanuts.
Place the Homemade Choco Tacos back in the freezer for 15 to 20 minutes until the ice cream and chocolate have set. Enjoy them frozen!
Wrap leftovers individually in foil and place in a freezer-safe zip-lock bag in the freezer for up to 6 months.
Did you like the recipe? Let’s star down!
| nutritional information (per serving) | |
|---|---|
| 440 | calories |
| 23g | Fat |
| 57g | carbohydrates |
| 6g | protein |
