Description
These homemade choco tacos are a fun and nostalgic frozen treat made with crispy waffle shells, creamy ice cream, rich chocolate coating, and crunchy nuts. They’re better than store-bought and totally customizable—perfect for summer desserts or parties!
Ingredients
- For the Waffle Taco Shells:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 eggs
- 1/4 cup melted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Filling & Toppings:
- Vanilla ice cream (or your favorite flavor)
- 1 cup semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil
- Chopped peanuts or almonds
- Optional: sprinkles, caramel drizzle, crushed cookies
Instructions
1. Make the Waffle Shells:
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Mix flour, sugar, salt, eggs, melted butter, milk, and vanilla until smooth.
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Heat a waffle cone maker or pizzelle press.
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Cook batter (1–2 minutes) until golden.
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While warm, fold each waffle over a spoon handle or rolling pin to form a taco shape. Let cool completely.
2. Fill with Ice Cream:
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Let ice cream soften slightly for easy scooping.
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Fill each taco shell with ice cream, shaping into a mound.
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Freeze on a parchment-lined tray for 1–2 hours until firm.
3. Dip in Chocolate and Decorate:
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Melt chocolate chips and coconut oil together until smooth.
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Dip tops of frozen tacos in melted chocolate.
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Quickly sprinkle with chopped nuts or other toppings before chocolate sets.
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Freeze again for 30–60 minutes until fully set.
Notes
- Make shells extra crispy by letting them cool completely before filling.
- For vegan version, use dairy-free ice cream and vegan chocolate.
- Customize with different ice cream flavors or fun toppings.
- Double-dip in chocolate for extra indulgence.
- Store in an airtight container with parchment between tacos to prevent sticking.
