Chocolate Ice Cream Taco

Choco Tacos

After making the homemade strawberry shortcake bars, I thought to myself, what other things can I make that you would get from an ice cream truck? I’ve been a fan of Choco Tacos for a long time, but never really craved them. That’s cause they were so hard to find, you wouldn’t even hear about them for a long time. Well I guess the company decided to finally start selling them in grocery stores, because I now see commercials for them all the time. Queue the cravings! I decided to make some of these choco tacos at home so that I could customize them any way I wanted.


Pizzelles are super easy to make and can be twisted into any shape you want.

The only caveat is that you need a special appliance. Good thing I have one!

The easiest way to shape them like perfect taco shells is to use a book. It doesn’t work if you just hang them though, you need to press them into the shape and hold tight for a few seconds.

I did a layer of cookies and cream, a swipe of peanut butter, and a layer of homemade Honey Nut Cheerios ice cream. The recipe for that one isn’t going to be up on Tablespoon for at least a week, but you could swap it out for a store bought honey ice cream, or really any ice cream you want.

a final coating of melted chocolate that is spiked with a little butter and cream. Then some crushed up peanuts.

These came out way better than I had expected.

Just enough traditional choco taco flavor, with the special touches you can only get from making it at home.

The little streak of peanut butter running through the center was a nice touch.

 

 

Choco Tacos

Homemade Choco Tacos are 10 times better than the already amazing Ice Cream Truck version!
Prep Time15 mins
Cook Time30 mins
freeze time2 hrs
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: Sweets, Taco

Ingredients

Shells

  • 1.25 Cup flour
  • 1/2 cup cocoa powder
  • 3 eggs
  • 1 stick butter room temp
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Filling

  • ice cream
  • peanut butter
  • peanuts
  • chocolate ganashe

Instructions

  • Mix all the shell ingredients in a bowl, cook tablespoon sized amounts in a pizzelle maker for about a minute and a half each.
  • Right as you take them out, fold over a book or rolling pin to make taco shells. The pizzelle will harden in about 30 seconds, so you have to work quick.
  • Allow to cool and harden for about 15 minutes.
  • Soften your ice cream and fill up the shells. Layer with other mix-ins that you want.
  • I filled mine with one layer of cookies and cream ice cream (store bought), a swipe of peanut butter, a layer of honey nut Cheerios ice cream that I had made, and topped with a chocolate ganache and peanuts.

14 Comments

  1. Choco Tacos were always my favorite thing to get from the ice cream truck… and these look so much better than the ice cream truck ones.

  2. I usually just say piz-ell. I’m not the person you should be asking when it comes to pronunciation though…

  3. The first photo looks as is there’s scrambled eggs in the bowl. Is that what you need to do with the eggs before you put it into the chocolate mixture? I’ve never seen a recipe that calls for that but if it works…

    1. No, it’s just that the butter wasn’t as soft as it could have been. But pizzelles are forgiving so it didn’t really effect he final outcome.

  4. Just got this recipe, and can’t wait to try! My question is… How many Pizzelles does it make? Being half Italian, I’ve always pronounced it ” pits-L” but any way u say it, they are wonderful! Any flavor, any time!

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