Ice Cream Tacos with Protein Waffle Cone
This frozen treat tastes incredible and is so much fun to make. The taco shell is made from a high protein homemade waffle, stuffed with ice cream, dipped into a chocolate coating and rolled in your favorite toppings.
You can’t really mess these up, just be sure to melt your chocolate in 30 second intervals and give it a stir in between. If you over-melt, the chocolate makes a clumpy mess. Freeze them after assembling everything if you like the chocolate hard and crunchy or eat right away if you prefer softer, more melty chocolate.
For more frozen desserts, try cottage cheese ice cream bars and frozen banana snickers bars.
Why you’ll love this recipe:
- Only 209 calories and 8g of protein per taco.
- Homemade and so fun!
Ingredients and Substitutions:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for this homemade choco taco recipe.
- Waffle Mix: I used PEScience. Any mix is fine but it needs to be mix (or homemade mix) and not frozen waffles.
- Milk: I used 2% milk, you can use whatever milk you have on hand including a dairy-free option.
- Liquid Egg Whites: adds protein without adding many calories.
- Chocolate Chips: I used mini semi-sweet chocolate chips. Butterscotch, white chocolate, peanut butter or dark chocolate chips are amazing as well.
- Coconut Oil: mixed with the melted chocolate chips to make the chocolate smooth and creamy. You can also use melted butter.
- Ice Cream: Bryers Carb Smart Vanilla Ice Cream to keep it low carb and high protein. Use your favorite ice cream flavor for these dessert tacos.
- Optional Toppings: chopped peanuts, sprinkles, cereal, granola, chocolate sauce, etc.
Variations
- If you don’t have a waffle iron, you can make pancakes instead. Think, pancake ice cream tacos.
Dietary Modifications
- For dairy-free, use a plant-based ice cream and a non-dairy milk. Be sure your waffle mix doesn’t add any dairy by-products.
- For gluten-free, use a gluten-free waffle mix.
How to make your own ice cream tacos (a step-by-step visual guide):
Step 1: pre-heat waffle iron and prep waffles
Heat a mini waffle iron and spray with nonstick cooking spray. In a large bowl combine waffle mix, milk, water and egg whites. Whisk until no clumps remain.
Step 2: make waffles
Add 2 Tbsp. of the mixture to the preheated waffle maker. When the waffles are golden brown, approximately 4 minutes, remove and immediately fold into a taco shape. Drape on a wire rack to cool. I use the rack inside the oven while the oven is off. Repeat with all of the remaining mix until all the waffles are cooked.
Step 3: melt chocolate
When you’re ready to stuff your taco shells, add the chocolate chips and coconut oil to a microwave-safe bowl that is large enough to dip the taco tops into. Microwave for 30-second increments, stirring until the chocolate has completely melted and is runny enough to dip the tacos in and cover the tops.
Step 4: stuff tacos with ice cream
Once the waffles are cooled, add ¼ cup of ice cream to the inside of the waffle. Spread the ice cream to completely cover the inside. Dunk the tops of the taco into the chocolate, top with desired toppings, and set aside to harden for a few minutes. I place them inside a medium bowl to stand upright and harden while I finish all 6 tacos. You can also lay your filled tacos on a parchment paper-lined baking sheet or taco holder.
Step 5: eat or freeze
Your copycat choco tacos will get to room temperature fast. Eat them right away or place in the freezer to re-harden for 10-20 minutes prior to eating. Doing so will create a hardened chocolate shell like the classic choco taco but you’ll still have nice and soft waffle shells.
Expert Tip!
Cook your waffles to your desired crispiness. Thin your batter out if you like them super crunchy, but not too crunchy and thin that they break in half.
Recipe FAQs
Freeze your leftover tacos in the fridge for up to three weeks.
I make these with a traditional mini waffle maker. If you only have a Belgian waffle make that makes thick, large waffles, cut them into 4’s along the edges and make your tacos. The shape will be a little awkward but they will still taste great.
Anything! Chocolate chips, cereal, nuts, sprinkles and chopped fruit are some of my favorites.
Check out some of our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Ice Cream Tacos
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Equipment
- mini waffle maker
Ingredients
- 1 cup PEScience Pancake and Waffle Mix or preferred mix
- 1/2 cup milk 124g
- 1/3 cup water
- 3 Tbsp. liquid egg whites 46g
Chocolate Toppings
- 1/2 cup mini semi-sweet chocolate chips 86g
- 1 Tbsp. coconut oil
Ice Cream
- 1.5 cups Breyers Carb Smart Vanilla Ice Cream
Instructions
- Heat a mini waffle maker and spray with nonstick cooking spray. In a large mixing bowl combine waffle mix, milk, water and egg whites. Whisk until no clumps remain.
- Add 2 tbsp. of the mixture to the pre heated waffle maker. When the waffles are browned, approximately 4 minutes, remove and immediately fold into the shape of a taco. Drape on a wire rack to cool. I use the rack inside the oven while the oven is off. Repeat with all of the remaining mix.
- When you’re ready to stuff your choco tacos, add the chocolate chips and coconut oil to a microwave safe bowl that is large enough to dip the taco tops into. Microwave for 30 second intervals stirring until the chocolate has completely melted and it runny enough to dip and cover the top of the taco.
- Once the waffles are cooled, add ¼ cup of ice cream to the inside of the waffle. Spread the ice cream to completely cover the inside. Dunk the tops of the taco into the chocolate, top with desired toppings and set aside to harden for a few minutes. I place them inside bowls to stand upright and harden while I finish all 6 tacos. You can also lay them on a parchment lined baking sheet.
- You can eat them right away or place in the freezer to re-harden the tacos for 10-20 minutes prior to eating.
Notes
- All nutrition facts for the homemade choco taco recipe are an estimate.
- Nutritional info on recipe card is for 1 complete taco with Breyer’s Carb Smart ice cream.
- Use code MATT for a discount on your order of PE Science pancake and waffle mix.
- Use any variety and flavor of chocolate chips, ice cream and toppings.
