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–+ servings
Choco tacos on parchment paper.
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5 from 1 vote

Homemade Choco Taco Recipe

This Homemade Choco Taco Recipe will be your new favorite treat! A crispy waffle cone shell is stuffed with sweet vanilla ice cream and topped with chocolate fudge and your favorite goodies. This homemade version of the classic is made with healthy ingredients, making it not only delicious but also guilt-free!
Prep Time5 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: American
Servings: 6 tacos
Calories: 209kcal
Author: Danielle Lima

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. 

Nutrition

Serving: 1taco | Calories: 209kcal | Carbohydrates: 26g | Protein: 8g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 177mg | Potassium: 150mg | Fiber: 2g | Sugar: 12g