- Ingredients You’ll Need for Homemade Choco Tacos
- What is a Choco Taco
- How to Make Homemade Choco Tacos
- Tips to Make This More Homemade
- Additional Flavor Combination Ideas
- Common Questions
- Ready to Taco ‘Bout Dessert?
Mini Ice Cream Tacos. Yeah, I said it. Tell me you haven’t had a random late-night craving for those sweet, crunchy ice cream tacos from your childhood. Or maybe you spied them online (the hype is real). But—get this—they’re kinda expensive at the store or sold out when you want one. And just like the last time I tried that trendy blackberry cheesecake ice cream or a chocolate loaf ice cream cake, I wondered, can we just make these at home? Spoiler alert: you can, and it’s oddly simple. Let’s shush that inner skeptic and whip up some homemade magic.
Ingredients You’ll Need for Homemade Choco Tacos
Grab your notepad—or back of an envelope, whatever works. If you want the most authentic mini ice cream tacos (I’m not talking five-star restaurant fancy, just “these make people grin”), here’s the stuff:
- Waffle cones or plain taco shells (I use the sugar cone kind; a cheater’s move and nobody cares)
- Vanilla ice cream (shop-brand works, or maybe try homemade if you’re feeling ambitious)
- Chocolate chips (the melty coating is everything)
- Coconut oil (it makes that shell snap, don’t skip this)
- Chopped nuts, sprinkles, or crushed cookies for that oomph
If you want to really dig deep on flavors, heck, go riff with delicious mini keto cheesecake no-bake bites for a different texture, or hit up a classic with delightful no-bake mini Oreo cheesecake cups to savor. Anyway, you get the idea—this is flexible, so use what makes you smile.
My neighbor Sharon tried these at our last BBQ. She said, “I never thought I could beat the ones from the truck, but—no joke—yours are *even* better. And your kitchen smells like heaven.”
| Flavor Ideas Suggested Toppings Notes | ||
| Vanilla | Chocolate chips, sprinkles | A classic, always a hit. |
| Mint Chip | Dark chocolate dip, crushed peppermint | Refreshing flavor, great for summer. |
| Peanut Butter | Crushed pretzels, chopped nuts | Perfect balance of sweet and salty. |
| Caramel Swirl | White chocolate drizzle, chocolate shavings | Rich and delicious, a real crowd-pleaser. |
What is a Choco Taco
Let’s rewind real quick. What actually is a choco taco? If you’ve never encountered one (who are you?), it’s just ice cream tucked inside a crispy waffle shell, covered in chocolate and, sometimes, with nuts or other crunchy jazz on top. Seriously, it’s a mashup of an ice cream cone and a taco. Wild idea, right? But somehow it just…works.
You don’t need to overthink it. This isn’t like trying to figure out does Boston roll have cream cheese or anything complicated. It’s a chilled dessert, wrapped in crunch, dipped in chocolate—sweet, cold, crispy. Basically, the “treat your inner kid” summer snack. Plus, you get to say “ice cream taco” out loud, which makes me snort-laugh every single time.
How to Make Homemade Choco Tacos
Here’s the main event, and trust me, it’s not hard. No dozens of fancy gadgets or tricky steps.
You start by gently warming your waffle cones to soften them. About ten seconds in the microwave (don’t overdo it, or they’ll get weird). Then, use your fingers—careful if they’re hot!—and mold them into a taco-ish shape. Let ‘em cool like that.
Next, stuff the “shells” with ice cream, don’t go too hard or they’ll crack. I let mine soften a couple minutes to help it squeeze into the corners. Then, smooth over the open side to make it flat. Line them up on a tray, and freeze until they’re like little ice cream bricks. This part’s annoying but essential, don’t skip.
After that, melt your chocolate chips together with the coconut oil until smooth and glossy. Dip the ice cream-taco tops into the chocolate, add nuts or sprinkles—or heck, crushed pretzels if you’re living wild. Pop back in the freezer. Wait twenty minutes if you can resist. That’s it. Done.
Tips to Make This More Homemade
Okay, here’s where you can upgrade and make it feel really personal—without driving yourself nuts.
- Try making your own waffle cones if you like kitchen projects. I used my grandma’s old press (it’s crusty, but hey, gives ‘em that real nostalgia vibe).
- Play with different ice creams. I tried espresso swirl once, big mistake for kids (tiny tornadoes later), but I loved it.
- Dip just half the taco in chocolate for a “marbled” look—feels fancy with no actual effort.
- Use leftover chocolate to drizzle over the top. It hides any cracks or, let’s be honest, “creative shaping.”
It’s OK if they don’t look perfect. The joy’s in the making and the goofy shapes, trust me.
Additional Flavor Combination Ideas
If vanilla isn’t your style, get a little wild with it. Use mint chip with dark chocolate dip. Or, mash some peanut butter into your vanilla and roll in crushed pretzels (salty-sweet, yes please). Maybe grab some brownie bits or crispy chicken tacos recipe inspiration—okay, not with chicken, but the crunchy, spicy vibe is next-level.
Oh, and once, I tried caramel swirl ice cream and dunked it in white chocolate. My nephew said it tasted like “ice cream for pirates.” Not even sure what that means, but it was a hit at the family cookout.
Common Questions
Do I have to use coconut oil for the chocolate shell?
No, but it does help that chocolate set fast and gives a nice, snappy texture.
Can I make mini ice cream tacos ahead of time?
Yes, you totally can. Stick ‘em in a sealed container in the freezer and they’re good for at least a week.
My shells cracked—what do I do?
Happens to me all the time. Just patch it with a little melted chocolate. No one will notice.
What’s the best ice cream flavor to use?
Classic vanilla is safest, but honestly, whatever you love works. Get creative.
Can I use store-bought taco shells instead of cones?
Wouldn’t recommend—unless you like the flavor of actual tacos with your ice cream. Kinda weird, in my humble opinion.
For a healthy approach to enjoying sweet treats like these Mini Ice Cream Tacos, check out How to Enjoy Dessert While Maintaining a Healthy Diet from Harvard T.H. Chan School of Public Health.
Ready to Taco ‘Bout Dessert?
So, we went over everything you need to pull off truly delicious mini ice cream tacos at home. You’ve got your waffle cone shells, your favorite scoop, and some melty chocolate action. Don’t sweat if they’re a little misshapen—they’ll get eaten quicker than you can say “mini choco tacos.” For more sweet inspiration, try something different like these 7 irresistible no-bake mini cheesecake bites you’ll crave or check what a real choco taco tastes like from Spoon Fork Bacon’s recipe. Set the freezer, grab your favorite toppings, and wow your next crowd—or just treat yourself after a long day. That’s living, honestly.
Choco Tacos
Ingredients
Method
- Gently warm the waffle cones in the microwave for about 10 seconds to soften them.
- Carefully mold the softened cones into a taco shape and allow them to cool.
- Scoop vanilla ice cream into the taco shells, smoothing over the open side.
- Place the filled tacos on a tray and freeze until solid, about 30 minutes.
- Melt the chocolate chips with coconut oil until smooth.
- Dip the tops of the ice cream tacos into the chocolate mixture and add nuts or sprinkles as desired.
- Return the dipped tacos to the freezer for at least 20 minutes to set.