Choco Tacos

5 from 1 vote

Homemade Choco Tacos are easy to make with this simple copycat recipe! Your family can enjoy a batch of these chocolate covered ice cream tacos today, better than the ones from your favorite ice cream truck!

Course Dessert

Cuisine American

Keyword choco taco recipe

Prep Time 15

Chill 25

Total Time 40

Servings

Calories 282kcal

Author Robin Gagnon

Equipment

Taco Holder or Wooden Spoon

Ingredients

8 Pizzelle Cookies
1 cup semisweet chocolate chips
1 ½ cups vanilla ice cream
¾ cup chopped peanuts
1 tablespoon coconut oil

Instructions

First, take the ice cream out of the freezer and thaw for 15 minutes to soften.
While the ice cream is thawing, wrap up half of the pizzelle cookies in a paper towel. Microwave the wafer cookies for 20 seconds (this will soften the cookie and make it malleable). Fold into a taco holder to form the shell. If you don't have a specialty holder like this, fold each cookie over the handle of a wooden spoon, to create the same shape. Move quickly and repeat with the rest of the pizzelle cookies.
Let the taco shells cool completely to hardened and holds their taco shape.
Fill each taco shaped cookie with the softened ice cream, then place in the freezer for 15 minutes.
In a mixing bowl, add the chocolate chips and coconut oil. Microwave this at 30 second intervals, stirring in between until melted and smooth. You can also use the double boiler method, placing the bowl with the chocolate and oil over a pot of boiling water, stirring until everything is melted.
Prepare an area with the chopped peanuts, melted chocolate and ice cream tacos.
Dip the top of the taco into the chocolate mixture, coating all of the ice cream that is visible. Dip straight into the chopped peanuts.
Repeat with the rest of the tacos. The chocolate will harden quickly, but still place these back in the freezer for 10 more minutes.
Store in the freezer until ready to eat.

Nutrition