Homemade Choco Taco Recipe
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This Choco Taco Recipe is easy to make with just 4 ingredients — the hardest part is waiting for each part to freeze! It’s a fun way to celebrate summer with the kids, and you could even make a double batch to have on hand in the freezer. With this simple dessert recipe, you won’t even miss the packaged version!
Choco Taco Recipe
Copycat recipes always soften the blow when your favorite desserts suddenly disappear — I was particularly sad to see Taco Bell’s caramel apple empanadas and Olive Garden’s lemon cream cake go.
And after Klondike retired this cool and crunchy frozen treat, I knew I had to come up with a Choco Taco homemade recipe right away!
It’s finally been perfected, and I’m happy to announce that you only need 3 ingredients (well, 4 if you include rainbow sprinkles) to make your very own choco tacos at home.
Even better, you can customize these to your heart’s content with your favorite ice cream flavor and a variety of toppings.
Ingredient Notes and Substitutions
- Stroopwafels – These are thin, flat waffle-like cookies that are perfect for shaping into homemade choco taco shells.
Find them in the cookie aisle near the graham crackers in more major grocery stores. I like the Daelmans brand. Or make mini ones with pizzelle cookies! - Ice Cream – Use store-bought to make this recipe easy, or go the extra mile and make the ice cream yourself.
Vanilla is the classic flavor for this treat, but the beauty of homemade treats is that you can customize them!
Try any flavor you’d like — I think cake batter or strawberry ice cream would be tasty too. - Chocolate Chips – I like the sweetness of milk chocolate chips for this choco taco recipe, but feel free to use semi-sweet or dark chocolate if you prefer.
Or for a thinner layer with extra crunch, swap in my recipe for Magic Shell! - Rainbow Sprinkles – Jimmies, the long and thin sprinkles, are the final touch for a choco taco that’s homemade.
For holidays, create your own colorful blend to match the occasion — think red, white, and blue for the 4th of July!
Tips and Tricks to Make a Perfect Choco-Taco
- Heat stroopwafels so they are easy to bend.
These are naturally crispy, so they’ll simply snap if you try to bend them out of the package!
Heat just a few at a time — no more than four — so they heat evenly. Then, quickly bend them into shape one at a time.
They may still crack a little, but that’s fine. The caramel will help hold the shell together.
- Freeze after adding the ice cream.
Trust me, you don’t want to dip these in chocolate right away!
The ice cream will soften a bit as you add it to the taco shells, so you want to allow plenty of time for it to refreeze and stick to the stroopwafel.
If you try to dip them right away, the ice cream will just slide right out of the shell and the warm chocolate will just melt the ice cream even more.
And to prevent freezer burn, I like to drape the whole tray with a piece of plastic wrap.
- Keep each choco-taco upright if possible.
There are special taco holders that would be perfect for the job, but two short glasses or even ramekins will work in a pinch.
Space them out on the baking sheet, then place each stroopwafel shell between two once shaped to help hold it in place.
Once the shells are filled and dipped, it’s fine to lay them on their sides — but I find they come out a bit neater-looking if they stay upright through the whole process.
Prep Ahead
- Form stroopwafels into shells
- Add ice cream and freeze
Kitchen Tools You Will Need
- Baking Sheet – Line with Parchment Paper for easy cleanup!
- Ice Cream Scoop – I have six ice cream scoops, but this is my go-to. A spoon will also work for getting the ice cream inside the shell and smoothing the tops.
- Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
Serving Suggestions
There’s no shortage of toppings that would taste great on a homemade choco taco. Swap the sprinkles for crushed peanuts or cookie pieces, mini M&Ms, toffee bits… you name it!
If you plan on making these with your kiddos, set out a few different topping options and let them decorate their own.
Or, simply experiment with a different topping on each choco-taco for your first batch. See which ones you like best, then have those handy for the next batch!
Storing Homemade Choco Taco
If you won’t be eating these right away, or if you end up having leftovers, wrap each choco-taco in plastic wrap or foil and tuck them into an airtight container.
But make sure the chocolate is completely set first!
These frozen treats will keep for up to 2 months in the freezer, so there’s no reason not to make a double batch of my choco taco recipe to have on hand.
Choco Taco Homemade FAQ
For the name-brand treat, the shell is made from a waffle cone — but folded into a taco shell instead of rolled into a cone.
I like to use stroopwafels for my choco taco recipe because all you have to do is soften and shape. That said, you can certainly make homemade waffle cones if you have the necessary ingredients and equipment!
You bet! This recipe does include some prep and freezing time, so you can form and fill each shell with ice cream and freeze until you’re ready to dip. This way, you just have to wait for the chocolate to set.
Or, prepare a tray of choco tacos from start to finish and store them in the freezer until you’re ready to serve.
The amounts listed are for 8 frozen treats — but because all of the ingredients are store-bought, you can scale the recipe up or down depending on how many you want!
Enjoy!
With love, from our simple kitchen to yours.
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Homemade Choco Taco Recipe
Ingredients
- 8 Daelmans Stroopwafels
- 2 cups vanilla ice cream
- 1 1/2 cups milk chocolate chips
- 2 tablespoons rainbow sprinkles
Instructions
- Heat your stroopwafels in the microwave 4 at a time for 30 seconds.
- Gently bend your stroopwafles into a shell shape and secure the sides while they cook. I like to place each shell between two glasses so they hold their shape.
- Once the shells have cooled, fill each one with vanilla ice cream and place them on a baking sheet. Transfer the baking sheet to the freezer and let the tacos chill for 30 minutes.
- Melt your chocolate chips in the microwave for 30 seconds at a time. Stir the chocolate after each 30 second interval and make sure all the chocolate has melted.
- Dip the tip of each taco in the melted chocolate. You can also use a spoon to smooth out the chocolate. Return the tacos to the pan and let them chill in the freezer for another 30 minutes.
- Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2024
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My kids couldn’t get enough. Thank you, Donna!
Hi Mila!
We’re so glad you enjoyed.
TSRI Team Member,
Devlyn