Recipes Desserts Frozen Dessert Recipes Ice Cream These Copycat Choco Tacos Taste Just Like the Real Thing Be the first to rate & review! 1 Photo If Klondike won't bring back the ice cream truck treat, you can still make it at home. By Nea Arentzen Nea Arentzen Nea Arentzen is an experienced content creator within the food industry and has spent several years producing videos, being a food writer, and editing editorial pieces. Allrecipes' editorial guidelines Published on July 12, 2024 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 30 mins Cool Time: 30 mins Freeze Time: 30 mins Stand Time: 20 mins Total Time: 2 hrs 20 mins Servings: 8 Yield: 8 choco tacos Jump to Nutrition Facts Jump to recipe Running down the street chasing after the ice cream truck is peak nostalgia. And chances are, if you weren't a SpongeBob kid, you were a Choco Taco kid. Either way, it was always worth the sprint and spare scrunched-up dollars in the end. As we all know, Klondike sadly discontinued its widely beloved Choco Taco. An ice cream truck staple that was—yes, a waffle cone shaped like a taco—filled with vanilla fudge-swirl ice cream dipped in a delicate yet crunchy, peanut-chocolate hard shell. In case the beloved ice cream truck treat never makes a comeback, this recipe produces a chocolate-covered ice cream taco that tastes just as good—if not better—from the comfort of your own kitchen. How To Make Copycat Choco Tacos First, you'll make the waffle cones shaped like tacos by browning waffle cone batter in a skillet—or cooking it in a waffle iron. Once browned, shape it into a taco by draping the hot cone over a hard-cover book lined with parchment paper and allowing it to cool and harden. Then, mix up the chocolate hard shell by melting chocolate chips and coconut oil in the microwave. Once smooth, stir in the peanuts. Fill each taco cone with store-bought ice cream and top with the peanut-chocolate mixture. Allow to freeze, then enjoy frozen. Editorial contributions by Nea Arentzen and Bailey Fink Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1/2 cup butter 1/2 cup packed dark brown sugar 1/2 cup egg whites 1 1/2 teaspoons vanilla extract 1/2 teaspoon salt, plus a pinch 1/2 cup plus 1/8 cup flour 1/4 cup water vanilla fudge swirl ice cream 1 cup semisweet chocolate chips 1/3 cup coconut oil 1/2 cup chopped unsalted peanuts Directions Gather all ingredients. AllRecipes/Qi Ai Stand a thin hard cover book up straight with the hard edge facing upwards. Drape a sheet of parchment across the book (this is what you will use to shape the shells). Line a plate with parchment paper. AllRecipes/Qi Ai Heat butter in a small saucepan over medium-low until melted, 2 to 3 minutes. Transfer the melted butter to a bowl, then whisk in brown sugar, egg whites, vanilla to taste, and 1/2 teaspoon salt. Add flour and water. Whisk until the batter is smooth and no clumps remain. AllRecipes/Qi Ai Heat a non-stick skillet over medium. Pour about 1 tablespoon batter into the pan; spread into a thin layer with a spoon. Cook until browned on the bottom and bubbles begin to form on top, 1 to 2 minutes. Flip and cook until browned on other side, 1 to 2 minutes more. Remove from pan and immediately drape over parchment-lined book, pressing to help form that taco shell shape. Transfer to a parchment-lined plate and repeat with remaining batter. Let cool completely before filling. Alternatively, preheat a waffle cone maker according to manufacturer's instructions. Pour batter into the preheated waffle maker and cook according to instructions. Remove from pan and immediately drape across the parchment-lined book. Let cool completely before filling. AllRecipes/Qi Ai Remove ice cream from the freezer and let soften for about 5 minutes. AllRecipes/Qi Ai Meanwhile, combine chocolate chips and coconut oil in a microwave-safe bowl; microwave in 30-second intervals, mixing well between each, until mixture is melted and smooth, 1 to 2 minutes. Stir in chopped peanuts. AllRecipes/Qi Ai Carefully fill the taco shells with the ice cream, pressing down gently to evenly distribute the ice cream to the edges. Repeat with the remaining taco shells. Place back on the parchment-lined plate. AllRecipes/Qi Ai Dip the top of each ice cream taco in the peanut-chocolate mixture to completely coat the exposed ice cream. Return to the parchment-lined plate. Repeat with the remaining tacos until all are dipped. Once chocolate has hardened, carefully place Choco Tacos in a sealable container or bag and return to freezer. AllRecipes/Qi Ai I Made It Print Nutrition Facts (per serving) 458 Calories 33g Fat 39g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 458 % Daily Value * Total Fat 33g 42% Saturated Fat 20g 101% Cholesterol 34mg 11% Sodium 264mg 11% Total Carbohydrate 39g 14% Dietary Fiber 2g 9% Total Sugars 27g Protein 6g 13% Vitamin C 0mg 0% Calcium 41mg 3% Iron 2mg 8% Potassium 221mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.