Homemade Choco Tacos

If you’re missing the Choco Taco, you’re not alone! These homemade Choco Tacos are the perfect way to recreate that nostalgic treat, and they’re actually super easy to make. Stuffed with no-churn fudge-swirled vanilla ice cream and encased in a crispy waffle cone, they’re dipped in a chocolate-peanut coating for the ultimate sweet indulgence. These are perfect for parties or summer gatherings!

Why Make Homemade Choco Tacos?

The Choco Taco might be gone from store shelves, but you can still enjoy it at home! The homemade version is much easier than you’d think. Using simple ingredients, you can enjoy the fun and flavors of this classic snack without the hassle.

Ingredients You’ll Need:

For the ice cream:

• 2 cups heavy cream
• 1 can (14oz) sweetened condensed milk
• 1 tbsp vanilla bean paste (or 2 tsp vanilla extract)
• A pinch of salt

For the fudge ripple:

• 2 tbsp cocoa powder
• 2 tbsp granulated sugar
• 2 tbsp heavy cream
• 1 tbsp unsalted butter
• ½ tsp vanilla extract
• Pinch of salt

For the waffle cones:

• 2 egg whites
• 3 ½ tbsp granulated sugar
• 3 ½ tbsp brown sugar
• ¾ tsp vanilla extract
• ⅛ tsp salt
• ⅔ cup flour
• 2 tbsp melted butter

For the coating:

• 1 ½ cups chocolate chips
• 1 ½ tbsp coconut oil
• ¾ cup chopped peanuts

How to Make Homemade Choco Tacos:

1. Make the fudge ripple: Whisk together cocoa powder, sugar, and heavy cream in a saucepan over medium-low heat. Add butter, then remove from heat and mix in vanilla and salt. Let cool.
2. Prepare the ice cream base: Whip the heavy cream until stiff peaks form. Mix condensed milk, vanilla, and salt, then fold in the whipped cream until smooth. Layer ice cream and fudge ripple in a loaf pan, freezing for at least 3 hours.
3. Make the waffle cones: Beat egg whites, sugars, and vanilla until combined. Stir in flour and melted butter to make a thick batter. Preheat waffle cone maker, then cook each cone for 2-3 minutes until golden. Shape the cones into taco shells as they cool.
4. Assemble the tacos: Scoop softened ice cream into the cones and freeze for 10-15 minutes to firm up.
5. Prepare the chocolate-peanut topping: Melt chocolate and coconut oil in intervals in the microwave. Stir in chopped peanuts. Dip the tops of the ice cream-filled cones into the chocolate mixture, then freeze for 5-10 minutes until set.

Substitutions & Variations:

• Ice cream: Use store-bought vanilla or even peanut butter chocolate ice cream for a different flavor.
• Waffle cones: If you don’t have a waffle cone maker, microwave store-bought stroopwafels and shape them into taco shells.

Storage: Store your Choco Tacos in an airtight container in the freezer for up to 2-3 months.