The Choco Taco may have been discontinued by Klondike, but that doesn’t mean you can’t create your own at home! Make waffle cone taco shells, vanilla ice cream, chocolate fudge, chocolate and peanuts, and get ready to be the neighborhood’s most popular stationary ice cream truck delivering handmade Choco Tacos.
If you love ice cream as much as I do, here are some of my other favorite frozen treats: No-churn salted caramel swirl ice cream, chocolate chip cookie dough ice cream, and Americone dream ice cream.
I’ve always been the one that chases after the ice cream truck and checks the menu to see if they have Choco Tacos. I did it as a youngster, a teenager, and even as an adult**.
The Choco Taco was released a year before I was born, and I think it did so because it knew I was on the way and that I would need them. Obviously. I really adore these. I adore them to pieces.
Imagine my surprise when Klondike announced in 2022 that they will no longer produce the legendary Choco Taco.
My favorite dessert was without a doubt the Choco Taco. You can see countless videos of me eating these on my Instagram and TikTok accounts since they were my comfort food!
Contents
Why You’ll Love This Recipe
- You’ll have a handcrafted substitute for our departed Choco Taco (RIP 1983-2022)
- Simple to adapt to your own tastes or allergies (like peanuts)
- You may create as much of the dish from scratch as you wish, or you can utilize readymade goods to speed things up.
Why did the Choco Taco get discontinued?
The demand for other goods, according to Klondike, caused them to make the difficult choice to discontinue manufacture of the Choco Taco. According to Klondike, “we occasionally have to abandon goods, even treasured ones like Choco Taco.”
Celebrity breakups and TV program cancellations irritate some people. Me? I’m crying over a chocolate-covered ice cream taco.
Is the Choco Taco coming back?
After the news, there was a social media outpouring of affection for the Choco Taco, and Klondike issued a statement stating, Weve heard from our customers, and we want to bring this popular delicacy back to ice cream trucks in the future years!
Since that declaration, there has been conjecture that this is all a publicity trick and that they will return, but only time will tell. Meanwhile, we’ll make our own since my house isn’t happy until I have a freezer full of Choco Tacos!
That’s an exaggeration. Most of the time.
Key Ingredients
To create the Choco Taco shells, we’ll start with my beloved waffle cones and mold them into taco shapes!
Waffle Cone Taco Shells
- 5 teaspoons melted unsalted butter
- two egg whites
- heavy cream in a cup
- a cup of granulated sugar
- 1 teaspoon cinnamon powder
- a teaspoon of sea salt
- 1 tsp vanilla bean paste
- 1 tsp pure almond extract
- a cup of all-purpose flour
Filling
- 1 pint softened vanilla fudge swirl ice cream (let set at room temperature for about 10 minutes)
- 8 oz. chocolate melting wafer
- chopped or crushed cuppeanuts
- Chocolate fudge sauce, optional if you can’t get vanilla fudge swirl ice cream and must make your own.
How to Make Choco Tacos
This recipe yields around 12 big tacos or up to 24 mini tacos. Since, well, I have no chill, the photographs in this article depict 12 huge tacos. When it comes to ice cream, I always say “go large or go home.”
Make the waffle cone taco shells
- Set aside to cool after melting the butter.
- Warm up your waffle cone maker.
- Mix the egg whites and heavy cream together until blended. Whisk in the sugar, cinnamon, salt, vanilla bean paste, and almond extract until thoroughly blended.
- Whisk in the melted butter to mix.
- Add the flour and mix just until blended and smooth.
- Nonstick spray the bottom and top grids of the waffle maker.
- Put 1-2 teaspoons of batter into the middle of a preheated waffle cone machine (depending on size) and cook according to the manufacturer’s directions.
Note: With my Chefs Choice Waffle Cone Express, I find that cooking on Color Control setting 3 for 2-3 minutes gives the greatest results.
- Put a tea towel or paper towel over a book’s binding and arrange the middle of your newly made waffle cone over that binding to form a taco. Let it to cool in that position.
Note: I prefer to gently hold the shell in place with a set of little tongs so the edges lie level and straight.
Assemble the tacos
- Set up the workstation: Put the totally chilled taco shells, opening-side up, in a loaf pan or other container large enough to hold them upright.
- Scoop and press an ice cream layer into the bottom of each taco shell. The quantity you use will be determined on the size of the shell you produced as well as your own preferences.
Note: If you’re using plain vanilla ice cream, make three layers of ice cream with a layer of chocolate fudge sauce in between each.
- Put the stuffed taco shells in the freezer to re-freeze (30-60 minutes).
- Melt chocolate wafers according to package instructions, and then dip the open tops of each taco into the melted chocolate to seal any gaps. Crush the peanuts over the topping.
Since the chocolate hardens rapidly, I suggest dipping each taco in chocolate and sprinkling with peanuts before proceeding to the next taco.
- or plastic wrap and refrigerate in airtight containers until ready to consume. Wrap each handmade chocolate taco in foil and set aside.
A “deconstructed Choco Taco” shortcut
If you don’t have time to make your own Choco Tacos, try creating a deconstructed Choco Taco! What exactly is it, you ask?
It’s basically an ice cream sundae in a waffle dish!
Make your own waffle cone dish, then fill it with vanilla fudge swirl ice cream and top with chocolate shell topping and chopped peanuts.
All the Choco Taco deliciousness, with a lot less effort!
FAQs
This recipe yields around 12 big tacos or up to 24 mini tacos. The photographs in this page depict 12 huge tacos.
To be entirely honest, I’ve never had one last long enough to find out! I only had these for two weeks before they were devoured, but I’m sure they’d keep much longer if properly packed and preserved in the freezer.
The demand for other goods, according to Klondike, caused them to make the difficult choice to discontinue manufacture of the Choco Taco. According to Klondike, “we occasionally have to abandon goods, even treasured ones like Choco Taco.”
After the news, there was a social media outpouring of affection for the Choco Taco, and Klondike issued a statement stating, Weve heard from our customers, and we want to bring this popular delicacy back to ice cream trucks in the future years! Since that declaration, there has been conjecture that this is all a publicity trick and that they will return, but only time will tell.
Homemade Choco Tacos
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Description
Equipment
- Maker of waffle cones
Ingredients
Waffle Cone Taco Shells
- 5 teaspoons melted unsalted butter
- two egg whites
- heavy cream in a cup
- a cup of granulated sugar
- 1 teaspoon cinnamon powder
- a teaspoon of sea salt
- 1 tsp vanilla bean paste
- 1 tsp pure almond extract
- a cup of all-purpose flour
Filling
- 1 pint softened vanilla fudge swirl ice cream (let set at room temperature for about 10 minutes)
- Optional chocolate fudge sauce (if using plain vanilla ice cream)
- 8 oz. chocolate melting wafer
- chopped or crushed cuppeanuts
Instructions
Make the waffle cone taco shells
- Melt butter in a small saucepan over low heat and leave aside to cool.
- Let your waffle cone maker to preheat.
- Whisk together the egg whites and heavy cream in a medium mixing basin until blended.
- Whisk in the sugar, cinnamon, salt, vanilla bean paste, and almond extract until thoroughly blended.
- Whisk in the melted butter to mix.
- Add the flour and mix just until blended and smooth.
- Nonstick spray the bottom and top grids of the waffle maker.
- Put 1-2 teaspoons of batter into the middle of a preheated waffle cone machine (depending on size) and cook according to the manufacturer’s directions. Note: With my Chefs Choice Waffle Cone Express, I find that cooking on Color Control setting 3 for 2-3 minutes gives the greatest results.
- After the waffle cone is done baking, throw a tea towel or paper towel over the binding of a book and place the middle of your newly formed waffle cone over that binding to form a taco shape. Let it to cool in that position. Note: I prefer to gently hold the shell in place with a set of little tongs so the edges lie level and straight.
Assemble the tacos
- Put the totally chilled taco shells, opening-side up, in a loaf pan or other container large enough to hold them upright.
- Scoop and press an ice cream layer into the bottom of each taco shell. The quantity you use will be determined on the size of the shell you produced as well as your own preferences.
- If you’re using plain vanilla ice cream, make three layers of ice cream with a layer of chocolate fudge sauce in between each.
- Put the frozen taco shells in the freezer to thaw (30-60 minutes).
- Melt chocolate wafers according to package instructions, and then dip the open tops of each taco into the melted chocolate to seal any gaps. Crush the peanuts over the topping. Since the chocolate hardens rapidly, I suggest dipping each taco in chocolate and sprinkling with peanuts before proceeding to the next taco.
- or plastic wrap and refrigerate in airtight containers until ready to consume. Enjoy!
Wrap each handmade chocolate taco in foil and set aside.