Choco Taco Recipe

Introduction

Choco Tacos are a fun and delicious twist on traditional ice cream treats. Using crispy waffle shells filled with creamy ice cream and topped with chocolate and nuts, they make for a delightful homemade dessert that everyone will love.

Ingredients

• 8 frozen waffles (thawed)
• 1.5 litre tub vanilla ice cream (or any flavor desired)
• 205 gram magic shell chocolate sauce
• 1 cup crushed peanuts (or any nuts of your choosing)
• Sprinkles (optional)
• Nuts (optional, for topping)

Instructions

1. Step 1: Preheat the oven to 350°F and position the oven rack one level above the middle.
2. Step 2: Place each thawed waffle on a cutting board and flatten gently with a rolling pin. Carefully drape the waffles over the oven rack so they hang down and bake for 8-10 minutes until they hold a taco shell shape.
3. Step 3: Using tongs, remove the waffle shells and place them on parchment paper on a cutting board or work surface to cool slightly. For stability, set them upright in a loaf pan to keep their shape while freezing.
4. Step 4: Scoop ice cream into each waffle shell using a spoon or ice cream scoop. Work in batches of 4, placing them in the freezer for about 10 minutes after filling each batch.
5. Step 5: Once all shells are filled, remove them from the freezer and gently press crushed peanuts onto the ice cream tops. Freeze again for 5 minutes. Repeat this with the remaining batch.
6. Step 6: Remove the tacos from the freezer and drizzle the magic shell chocolate sauce starting from the center outward. Add your choice of sprinkles or nuts immediately, then freeze for a few more minutes to set before serving.

Tips & Variations

• Try different ice cream flavors such as chocolate, mint, or strawberry to customize your Choco Tacos.
• If you prefer a different nut topping, almonds or pecans work great in place of peanuts.
• To make the waffle shell crispier, bake a little longer but watch carefully to avoid burning.
• For an allergen-free version, use seeds like sunflower or pumpkin instead of nuts.

Storage

Store the assembled Choco Tacos in an airtight container in the freezer for up to 1 week. To reheat slightly, allow them to sit at room temperature for 5 minutes before serving—the shells stay crisp and the ice cream remains deliciously cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare and freeze the Choco Tacos several hours or even a day in advance. Just keep them in an airtight container in the freezer until ready to serve.

What can I use if I don’t have a rolling pin?

You can use any smooth, heavy object such as a wine bottle or a sturdy drinking glass to flatten the waffles gently.

Choco Taco Recipe

Print Recipe

★★★★★

4.4 from 146 reviews

A playful and indulgent dessert inspired by the classic taco, featuring crispy baked waffle shells filled with creamy vanilla ice cream, drizzled with magic shell chocolate sauce, and topped with crunchy crushed peanuts and sprinkles. Perfect for a fun treat or party delight.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 8-10 minutes
• Total Time: 30 minutes plus freezing time
• Yield: 8 Choco Tacos 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Waffle Taco Shells

• 8 frozen waffles, thawed

Filling

• 1.5 litre tub vanilla ice cream (or any flavor desired)

Toppings

• 205 grams magic shell chocolate sauce
• 1 cup crushed peanuts (or nuts of your choice)
• Sprinkles (optional)
• Additional nuts for topping (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack one level above the middle to ensure proper heat circulation for shaping the waffles.
2. Shape Waffle Shells: Flatten each thawed waffle gently on a cutting board using a rolling pin. Carefully drape each waffle over the oven wire rack to form a taco shell shape. Bake for 8-10 minutes until they become crisp and hold the shape.
3. Cool Shells: Use tongs to carefully remove the waffle shells from the oven and place them on a work surface lined with parchment paper. Let them cool slightly. To help them stand upright in the freezer, you can place them in a loaf pan.
4. Fill with Ice Cream: Using a spoon or ice cream scoop, fill each waffle taco shell with vanilla ice cream. Work in batches of four, placing each batch in the freezer for about 10 minutes to firm up before continuing.
5. Add Toppings and Freeze: Once all shells are filled, remove the batch from the freezer and gently press crushed peanuts on top of the ice cream for added crunch. Freeze again for 5 minutes to set toppings. Repeat with the next batch.
6. Drizzle Chocolate and Final Freeze: Take the waffles out again and drizzle the magic shell chocolate sauce starting from the center outward. Add any desired toppings such as sprinkles or extra nuts. Quickly finish one batch and return them to the freezer while preparing the next batch to keep them firm.

Notes

• Use loaf pans or similar supports to keep waffle shells upright in the freezer to prevent spilling.
• Work in small batches when filling and topping to keep the ice cream from melting.
• You can customize the ice cream flavor and toppings according to your preference.
• For a sturdier shell, avoid over-flattening the waffles.
• Let the magic shell set quickly by placing the tacos back in the freezer immediately after drizzling.

Keywords: Choco Taco, waffle taco, ice cream dessert, magic shell, frozen treat, fun dessert, party dessert