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Choco Taco served
Delicious and fun Choco Taco dessert

Choco Taco

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
The Choco Taco is the embodiment of childhood dreams: the excitement of a taco shape merged with classic cone ice cream flavours. Originally an iconic dessert of an American fast food chain. Its essence is a fresh, crisp waffle bent into a shell shape, filled with vanilla ice cream, then dipped in chocolate. A fun, handheld dessert guaranteed to bring a smile to anyone's face.
🕒 Prep Time 1 hr 25 mins
🍳 Cook Time 5 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Microwave or steamer
  • Baking parchment
  • Book or thick wooden spoon handle (for taco shaping, if baking own wafers)
  • Tall bowl for dipping

Allergen Information

⚠️ Milk
⚠️ Nuts
⚠️ Cereals containing gluten

Instructions

1 ✓

Take vanilla ice cream out of freezer to soften slightly and become spreadable.

Tip: Not runny, just pliable like playdough.
2 ✓

If you don't have ready taco shells, shape the wafers (see FAQ), and let them harden completely.

Tip: Important that the wafer is totally cold and crisp before filling.
3 ✓

Melt half the chocolate and paint the inside of wafers thinly with a brush. Refrigerate for 5 mins to set.

Tip: This 'moisture barrier' prevents ice cream from making the crunchy dough soggy.
4 ✓

Fill shells with soft ice cream. Smooth the edge to be nice and curved.

Tip: Use a spoon or piping bag for precise filling. Don't overfill as it spills when dipping.
5 ✓

Place filled tacos in freezer for at least 30-40 mins so ice cream freezes rock hard.

Tip: If ice cream isn't hard enough, it slides into the warm chocolate during dipping!
6 ✓

Melt remaining chocolate with coconut oil (to get a thinner coating). Chop the nuts.

Tip: Coconut oil helps chocolate form a thinner layer and set crunchy.
7 ✓

Dip the top of frozen tacos (the open ice cream part) into chocolate, then immediately sprinkle with nuts. Return to freezer until serving.

Tip: On cold ice cream, chocolate sets in seconds, so sprinkle fast!

Recipe FAQ

Where can I get taco-shaped wafers?
Rarely sold ready-made. The trick: buy traditional sweet wafer sheets, steam slightly (or microwave with damp paper towel for a few seconds) to soften, then bend over a spoon handle and let cool.
How does it stay crisp?
The secret is chocolate coating on the inside too! Paint the taco interior thinly with chocolate before ice cream; this insulates the wafer from moisture.

Ingredients

  • 4 pcs Large sweet wafer sheets (or ready taco shells if available)
  • 400 g Vanilla ice cream
  • 150 g Milk chocolate
  • 1 tbsp Coconut oil (to thin chocolate)
  • 50 g Roasted nuts (chopped)