Copycat Choco Taco
My homemade Choco Taco is filled with creamy fudge ice cream and topped with rich milk chocolate. It is tastier and way cheaper than the $6 copycat you'll find at the gas station. The cone is buttery and the ice cream has an amazing fudgy swirl. This ice cream truck favorite is available any time you want it in your home freezer.
I love homemade frozen treats like orange creamsicle ice cream and cotton candy ice cream. When Klondike discontinued the Choco Taco, I was so upset. I knew I had to take matters into my own hands as live is too short to wait for a possible comeback tour! Luckily it's easier than you'd think to make ice cream tacos at home. They're the perfect snack for my late night ice cream cravings. They're also a hit at summer parties and on taco Tuesday.
Why This Recipe Works: A Sprinkle of Food Science
- Premade Shell: Using waffle cone bowls tastes just like the original and is way less work too.
- Never Soggy: We use chocolate on the inside to create a barrier between the ice cream and the shell.
- Perfect Chocolate Without Tempering: Coconut oil drops the melting point of chocolate. When it touches the cold shell it hardens almost instantly.
Ingredient Notes and Shopping Tips
- Waffle Bowls: I used the Joy brand. Look for them near the ice cream cones and toppings.
- Ice Cream: Leave at room temperature for 10-15 minutes. You can it to be soft enough to scoop but not melted. I used Turkey Hill Fudge Ripple, but you can use whatever variety you love.
- Chocolate Chips: Use a good quality brand that will melt smoothly. I like Ghirardelli. You could also use CandyQuik in a pinch.
- Coconut Oil: No substitutes. Vegetable oil will not have the same effect because it is liquid at room temperature and will not harden properly. Choose a refined variety as it won't have a strong coconut flavor.
Krystle's Tips: Steal My Culinary School Secrets
- Work quickly as the waffle bowls will only stay pliable for a short period of time. The shell also hardens very fast so add the peanuts as soon as the taco is coated.
- If your shells does happen to crack no worries. "Glue" it bake together with a small amount of your melted chocolate.
More Copycat Recipes To Try
Cinnabon Delights (From Taco Bell)
Applebee's Fiesta Lime Chicken
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📖 Recipe
Easy Choco Taco
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Ingredients
- 4 Waffle Bowls
- 1 Pint Fudge Ripple Ice Cream or your favorite flavor!, Softened
- ¼ Cup Peanuts Finely Chopped
- 1 Cup Chocolate Chips
- ¼ Cup Coconut Oil
- 1 Teaspoon Vanilla Extract
Instructions
- Wrap waffle bowls in a dampened paper towel. Heat in the microwave for 15-20 seconds, or until soft.
- Gently reshape into a taco. Allow to cool/harden for 5-10 minutes. Brush inside with chocolate.
- Fill tacos with ice cream. Put in freeze for 15 minutes or until hardened.
- Melt chocolate chips and coconut oil in the microwave for 2-3 minutes at 50% power stirring frequently. Stir in vanilla.
- Spoon chocolate over the edges of the taco and the exposed ice cream on top. Sprinkle with peanuts.
- Return to freezer until ready to serve.
Nutrition
Oh thank goodness for this recipe. Choco Tacos are my favorite!
This choco taco is so fun!! My kids loved this recipe.
Wow these choc tacos are my new favorite ice-cream treat. I had fun making them and they've become an addictive late night treat!
The pre-made waffle bowl method is genius. I'd never have thought about softening in the microwave, but it worked so well!
These Choco Tacos really taste like the real deal!
Copycat Choco taco is so good, my kids loved it, they want to make it again.
What brand of waffle bowls did you use?
Hi there!
I used the Joy brand.
the banana split pie looks really good
I am loving the look of these choco taco's. I have always been kind of intimidated at the thought of making choco taco's but you have definiely inspired me to give the recipe a go. Thanks!
Don't be intimidated Thalia, they couldn't be easier!
This recipe is so fun!
Thanks Jocelyn! 🙂