Vegan Choco Taco
This was in my TOP 5 treats that I'd get from the Ice Cream Man, it's super nostalgic and delicious, and now we can even have it VEGAN!!
So I haven't had one of these in about 25 years or so. This and the Good Humor Strawberry Shortcake and this were my go to order! But I can say with confidene, these are just as good if not better! They are quite the ingenious invention for sure! I mean, how it took humans until 1983 to invent this is beyond me, but better late than never eh?!
This recipe makes about 12 Choco Tacos, and obviously you can freeze them for later! Or half the recipe and make 6, up to you!
Admittedly, I thought these would be easier to put together, however, through my testing I think I found the easiest and most fool proof way to assemble them. Check out the video and recipe below for all the tips and tricks!
Waffle TAco Shell
Ironically enough, this was the part I was the most worried about, and it turned out to be the easiest. You will need a Waffle Cone Maker like THIS or if you want, you can try making something like this TASTY recipe, but honestly, that one looks really difficult and janky! The waffle cone maker I got was only $20 and I can tell I'm gonna use it for a lot of fun treats, so if you can get it, I think it's worth the investment!
The first mistake I made was making the shells way too big. This resulted in a Choco Taco that even I couldn't finish! It was just too dang much! I recommend using about 30 grams of batter per taco shell. I also found that brusing the inside with chocolate didn't do much, and actually made the structural integrity of the taco WORSE!
In order to shape it into a taco shell, I found that simply draping it over the handle of the waffle cone shaper was perfect. You can use really anything, a wooden spoon handle could work too. I used my Taco Shapers at first, but this made the taco too wide and big! Just find something that is about the thickness of your desired taco and MacGyver that shell!
Many recipes call for the ice cream to be softened so it's easier to work with. I found that if you let it get too soft, it's hard to get it to mold to the taco shell and it'll get too melty and just make a big mess. I suggest using fairly firm ice cream and just scooping out some tablespoons at a time and carefully adding it to the shell. Then use your very clean hands to lightly press and mold it to the shell. The heat from your fingers will slightly melt it and make it more maleable. Once it's looking good, freeze it again to firm up.
I used Nada Moo, but use whatever vegan ice cream you like!
This is where I had my biggest struggle. At first I melted all the chocolate at once in a microwave. I dipped my first taco and it went great! However, when I dipped my second one, the chocolate wouldn't adhere to the taco as it had already stiffened up. I tried using a double boiler and keeping the chocolate on low heat but that didn't work either. What I eventually did was just melt small batches of chocolate and then dip 1 or 2 tacos in it. You do run the risk of the chocolate seizing if you want to do 2 tacos, but I had relative luck doing 2 per batch. I recommend using about 1 ounce of chocolate per taco.
Even though it seems like a pain, that amount of chocolate melts in about 1 minute, so it's really not too bad and you won't waste any chocolate!
If you are going the traditional route, just use some salted and roaste peanuts that have been roughly chopped. Or use sprinkles, shredded coconut, whatver you like! Either way, just make sure you have your toppings nearby when you dunk the taco in chocolate as the chocolate will harden in seconds. So dunk it, and then quickly sprinkle on your toppings!
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Makes about 12 Choco Tacos
12 ounces semi-sweet chocolate chips (make sure they're vegan!)
2-3 pints vegan vanilla ice cream
1/2 cup roasted and salted peanuts (roughly chopped)
Waffle Taco Shell
(adapted from Brentwood recipe)
1 can coconut cream (chilled overnight, just the cream, reserve the water)
1 1/2 tsp vanilla extract
180 grams all purpose flour
180 grams powdered sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
Dash of allspice
Make sure the coconut cream has been chilled overnight in the fridge. Then scoop it out, and don't use the water in the bottom of the can. Save that for a smoothie or something! Mix the cream with the vanilla extract with a hand mixer until it's thickened and mousse or pudding like.
Next sift in the rest of the Waffle Taco Shell ingredients and then stir together with a spatula or fork. The batter will seem way too dry at first, but just keep going, it will eventually come together to form a thick but wet dough. Let that rest for 30 minutes.
Get your waffle cone maker and turn it on. Once it's hot and ready, give it a light spritz of cooking spray, then add about 30 grams worth of the batter and cook it until it's golden brown, but not too dark! I did mine for about 3-4 minutes, but your times may vary.
Carefully scoop it out and form a taco shell with whatever device you have handy. You can use a taco shaper, hang it upside down on a rack, or just use the handle of a wooden spoon. Just get crafty and MacGyver that shell into a shape! It will set very quickly so do this as fast as possible.
Fill the shell up with firm ice cream, a spoonful at a time. Use your (CLEAN) hands to gently mold the ice cream into the shell. Once it's looking good, put it in the freezer to firm up.
For the chocolate, melt 1-2 ounces at a time in the microwave on low power, in 30 second intervals, stirring in between until almost melted. Ideally in a small bowl, but still big enough for a taco. If there's a few chips that aren't melted, just stir them around, the residual heat should do the rest.
Now make sure you have your crushed peanuts or whatever topping you are using near your bowl of melted chocolate. Dunk the taco in the chocolate and cover the entire top, then quickly sprinkle your peanut topping. The chocolate will harden in a matter of seconds. At this point, you can enjoy immediately, or freeze for later!