Chaco Tacos
Homemade Choco Taco with Waffle Cones and Vanilla Ice Cream
We all know and love this childhood treat that was suddenly taken from our grocery shelves. We used to eat these all the time!
This is one of the easiest recipes and can be the dessert treat of the summer! All you need to replicate our favorite sweet taco is to get waffle cones, ice cream, chocolate and peanuts. I add strawberries on the side for mine, because I think chocolate covered strawberries are a treat in itself, so why not have it as an option. That’s totally up to you. Going the OG route is totally great.
Heinen’s has the cones, the ice cream (if you’re feeling adventurous, try the vanilla bean), chocolate to melt, and peanuts. All their own brand. I have to say, the ice cream is super fluffy, and is perfectly easy to build the taco up without worrying about breaking the shell.
Molding the shell can be tricky, so follow these instructions for using the microwave to handle the cones from their original form, to making a taco.
To make the waffle taco shells: Dampen 2-3 paper towels with warm water. Carefully wring out the excess water and wrap the damp paper towels around a waffle cone. Place the wrapped cone in the microwave for 30 seconds. Carefully remove the wrapped cone from microwave (use an oven mitt because the paper towel will be hot) and unwrap the paper towel from the cone. While the cone is warm and pliable, use the edge of a cutting board or the handle of a pot or strainer to re-shape the cone into a taco shell. Start at the point where the end of the cone overlaps and work your way out. If the cone hardens, re-heat it to continue forming the taco shell shape. Repeat with the remaining waffle cones. Once formed, set the shells aside.
We used a dowel shaped handle from a sifter basket to hang and form ours.
Choco Taco Recipe
Prep Time: 20 min | Cook Time: N/A | Serving Size: up to 12 tacos
Ingredients
12 pack waffle cones
half gallon or gallon of vanilla ice cream
dark chocolate chips for melting, or chocolate candy melt packages for topping tacos
dry roasted peanuts, crushed for topping
optional: chopped fruit
Instructions
Melt your preferred amount of chocolate in a double broiler or candy melt instructions on container. Set aside only for about a minute because you will need to work relatively fast.
After following the waffle cone instructions above for the making of the tacos, grab your preformed tacos, one at a time.
In each taco, fill with vanilla ice cream until almost reaching the rim of the taco. It needs to have a little room for the chocolate to rest and peanuts to stick without falling off the top if it’s too mound-shaped.
If the ice cream hasn’t softened or melted at all, you can go straight to spooning the chocolate over the ice cream. If you made a lot of chocolate, generously cover ice cream. If not, drizzling over is best.
Immediately sprinkle on crushed peanuts. The chocolate will start to stiffen quickly. The peanuts need to be “glued” by the chocolate.
Place the formed tacos in freezer for 10 minutes, and then serve immediately. These get messy fast. They’re also large; so if you need to use a chopping knife to cut it in half first, you can do that and serve with a plate.
