Homemade Choco Tacos

If you love Choco Tacos, you’re in for a treat! This Homemade Choco Taco recipe features a crispy waffle shell, creamy ice cream filling, a chocolate coating, and crunchy nuts—just like the classic, but even better! These DIY ice cream tacos are fun to make and perfect for summer or special occasions.

Why You’ll Love This Recipe

✔ Better Than Store-Bought – Fresh, homemade ingredients make these even tastier!
✔ Customizable – Fill with your favorite ice cream flavors and toppings.
✔ Fun & Unique – A creative twist on the classic taco but in dessert form!
✔ Perfect for Parties – These are always a crowd-pleaser.

Ingredients (Makes 6 Choco Tacos)

For the Waffle Shells:

½ cup all-purpose flour
¼ cup granulated sugar
¼ tsp salt
1 large egg
¼ cup milk
2 tbsp unsalted butter (melted)
½ tsp vanilla extract

For the Filling:

2 cups vanilla ice cream (or your favorite flavor)

For the Chocolate Coating:

1 ½ cups semi-sweet chocolate chips
1 tbsp coconut oil or vegetable oil (for smooth melting)
½ cup chopped peanuts (or almonds)

How to Make Homemade Choco Tacos

Step 1: Make the Waffle Shells

Preheat a waffle cone maker or a griddle pan over medium heat.
In a bowl, whisk together the flour, sugar, and salt.
In another bowl, beat the egg, then add the milk, melted butter, and vanilla extract.
Combine the wet and dry ingredients, stirring until smooth.
Pour about 2 tablespoons of batter onto the waffle maker and spread it into a thin circle. Cook for about 1-2 minutes until golden brown.
Quickly remove and shape the waffle into a taco shape by draping it over a wooden spoon handle or a rolling pin. Let it cool and harden.

Step 2: Fill with Ice Cream

Let the vanilla ice cream soften slightly at room temperature.
Spoon the softened ice cream into each waffle shell, spreading evenly.
Place the filled tacos on a baking sheet lined with parchment paper and freeze for 1 hour until firm.

Step 3: Coat in Chocolate

In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
Dip the top half of each frozen Choco Taco into the melted chocolate, letting the excess drip off.
Immediately sprinkle with chopped peanuts before the chocolate sets.
Place the Choco Tacos back on the baking sheet and freeze for another 30 minutes to set completely.

Tips for the Best Choco Tacos

🌮 Work Quickly with the Waffle Shells – They harden fast, so shape them immediately after cooking.
🍦 Use a Variety of Ice Cream Flavors – Try chocolate, caramel swirl, or cookies & cream!
🍫 Swap the Chocolate – Use white or dark chocolate for a fun twist.
🥜 Go Nut-Free – Skip the peanuts or replace them with crushed cookies or sprinkles.

Storage & Make-Ahead

📦 Storage: Store Choco Tacos in an airtight container in the freezer for up to 2 weeks.
🧊 Make-Ahead: You can prepare the shells ahead of time and store them in an airtight container for up to 3 days before assembling.