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choco tacos recipe - featured image

Choco Tacos Recipe: Easy Homemade Waffle Shell Dessert for Parties

  • Author: Savannah Collins
  • Total Time: 1 hour
  • Yield: 8 choco tacos 1x

Description

These homemade choco tacos feature crisp waffle shells, creamy ice cream centers, and a snappy chocolate coating. Perfect for parties, cookouts, or nostalgic treats, they’re easy to customize and guaranteed to delight kids and adults alike.

Ingredients

Scale
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1/4 cup milk (any milk, including oat or almond for dairy-free)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 cups ice cream, softened (any flavor)
  • 1 cup semisweet chocolate chips (milk or dark chocolate also works)
  • 2 tablespoons coconut oil
  • Rainbow sprinkles (optional)
  • Crushed nuts (peanuts, almonds, or hazelnuts, optional)
  • Mini chocolate chips (optional)
  • Crushed cookies (Oreos or graham crackers, optional)
  • Shredded coconut (optional)

Instructions

  1. In a medium bowl, whisk together eggs and sugar until pale and thick, about 2 minutes.
  2. Add melted butter, milk, and vanilla extract; mix until combined.
  3. Sift in flour and a pinch of salt; stir gently until smooth (do not overmix).
  4. Preheat waffle iron or pizzelle maker to medium heat. If using a griddle, set to medium and lightly grease.
  5. For each shell, drop about 2 tablespoons batter onto the iron and spread to a thin circle (about 5 inches wide).
  6. Cook for 2-3 minutes, until golden brown and crisp but pliable.
  7. Immediately drape shell over a thick-handled spoon or rolling pin to shape into a taco; hold for 30 seconds until set.
  8. Cool shells completely on a wire rack. If shells harden before shaping, microwave for 10 seconds to soften.
  9. Let ice cream soften until scoopable but not melted, about 10 minutes at room temperature.
  10. Scoop or spoon ice cream into each shell, pressing gently to fill.
  11. Place filled shells on a parchment-lined baking sheet and freeze for 30 minutes, or until firm.
  12. In a small saucepan over low heat, melt chocolate chips with coconut oil, stirring until smooth and glossy.
  13. Cool chocolate slightly until warm but not hot (about 90°F).
  14. Remove tacos from freezer. Dip the ice cream end of each taco halfway into the melted chocolate.
  15. Quickly sprinkle with desired toppings.
  16. Place dipped tacos back on parchment and freeze for another 15 minutes, until chocolate sets.
  17. Serve straight from the freezer or let stand for a few minutes for a softer bite.

Notes

For gluten-free, use almond flour. For dairy-free, use plant-based butter, milk, and ice cream. Shape shells immediately after cooking for best results. Customize with your favorite ice cream flavors and toppings. Store in the freezer for up to 2 weeks. If shells crack, microwave briefly to soften before shaping.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 choco taco
  • Calories: 280
  • Sugar: 22
  • Sodium: 90
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 34
  • Fiber: 2
  • Protein: 5

Keywords: choco tacos, homemade ice cream tacos, waffle shell dessert, party dessert, nostalgic treat, easy dessert, customizable dessert, gluten-free option, dairy-free option, chocolate dipped tacos

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Find it online: https://falvory.com/choco-tacos-recipe-easy-homemade-waffle-shell-dessert-for-parties/