Homemade Mini Choco Tacos!

Homemade Mini Choco Tacos is such a fun party dessert. Ice cream is always a hit in the summertime, and this is a fun and different way to serve it up, plus your kitchen will smell amazing with the homemade waffle cone shells. A waffle cone maker has been on my want list forever, and I finally bought one! I LOVE the amazing scent of homemade waffle cones that fills the air of my favorite ice cream shop, and I’m thrilled to have that scent fill my kitchen now too! These Homemade Mini Choco Tacos are so good! We dipped them in only the best melted Milk Chocolate from Guittard, and then we topped them with a few of our favorite ice cream toppings.

What you need to make Mini Choco Tacos:

eggs
sugar
flour
unsalted butter, melted
salt
milk
vanilla

For the Filling and Dipping:

milk chocolate chips (we love Guittard brand milk chocolate chips)
vanilla ice cream (use your favorite Vanilla Bean ice cream)

Topping Ideas:

rice krispie treats
muddy buddies
crushed peanuts
toasted coconut
peanut butter chips
toffee bits

How to make Mini Choco Tacos:

Mix up the waffle cone batter: Add all batter ingredients to a mixing bowl and whisk until smooth. Allow mixture to sit for 5 minutes.
Prepare the waffle maker: Warm up your waffle cone maker. When warm, spray with non stick cooking spray.
Add the batter to the waffle maker: Add one tablespoon size amount of batter to the center of the waffle maker.
Cook the waffle cones: Cook times will vary, but each shell cooked for about 40 seconds on our waffle maker or until golden brown.
Time the cook time for each waffle: Get the timer on your phone ready to help keep track of time as you cook each one. The first one is usually a flop, but you will get into a rhythm as you cook each one.
Form the waffle cone into the shape of a taco shell: While each shell is still warm gently wrap the center of the shell around the round handle of a wooden spoon to form a taco shell shape. Gently lift it off and set upside down to cool completely.
Cool and Fill: When the shells have cooled to room temp you can fill with ice cream.
Freeze: Once all the shells are filled, place them on a parchment lined tray and keep in the freezer until ready to dip.
Melt the chocolate: In a microwave safe bowl, warm the milk chocolate chips for 1- 1 1/2 minutes until melted when stirred. Let slightly cool.
Dip and top: Dip all ice cream tacos into the chocolate and sprinkle with desired toppings. Move back into the freezer to firm up the chocolate for 10 minutes or until ready to serve. Enjoy!

How to store Mini Choco Tacos:

Keep these Choco Tacos stored in the freezer with or without the chocolate dip and toppings or without. They will last around three days!

Using the waffle maker for Mini Choco Tacos:

To make them mini, you only use a tablespoon measurement of the batter on the waffle maker. My waffle cone maker cooked each one pretty quick, it only took about 40 seconds. Here’s a tip keep your phone timer near by and keep it set to the perfect cook time for your waffle maker.
Your first taco shell (or cone) will most likely be a flop, and that’s ok, you are just learning how long or short you need to cook it until it’s the perfect golden color you like. Also keep the cooking spray close by, I sprayed the waffle maker a few times in between a making a few. While the shell is still warm, you will gently wrap the center of it around the round handle of a wooden or plastic spoon to form it into the shape of a taco shell. Set it aside to cool while you work on the next one until your batter is all gone. You will want to eat a few just plain, because they are so good, and that’s ok…that’s the fun part of waiting while you work. I’ll probably make ice cream cones with the waffle maker too, but making little waffle cone shells was so easy!

Choco Taco bar:

A choco taco bar would be such a fun party idea You could prep the waffle cone shells, fill them with your favorite ice cream and keep in the freezer until ready to serve. Some of our favorite toppings for the bar include: rice krispie treat clusters, muddy buddies, toasted coconut, crushed peanuts, peanut butter chips and toffee bits. Sprinkles would be fun too! Just add whatever your family loves!

Homemade Mini Choco Tacos

Homemade Mini Choco Tacos make a fun way to serve up ice cream! Not to mention the homemade waffle cone shells will make your kitchen smell amazing!

Ingredients

For the Batter:

2 large eggs
1/2 cup sugar
1/2 cup flour heaping
1/4 cup unsalted butter melted
1/4 teaspoon salt
2 tablespoons milk
1 teaspoon vanilla

For filling and dipping:

1 bag milk chocolate chips regular size bag (Guittard Brand)
vanilla ice cream

Toppings

rice krispie treats
muddy buddies
crushed peanuts
toasted coconut
peanut butter chips
toffee bits

Instructions

Add all batter ingredients to a mixing bowl and whisk until smooth. Allow mixture to sit for 5 minutes.
Warm up your waffle cone maker.
Spray with non stick cooking spray.
Add one tablespoon size amount of batter to the center of the waffle maker.
Cook times will vary, but each shell cooked for about 40 seconds on our waffle maker or until golden brown.
Get the timer on your phone ready to help keep track of time as you cook each one. The first one is usually a flop, but you will get into a rhythm as you cook each one.
While each shell is still warm gently wrap the center of the shell around the round handle of a wooden spoon to form a taco shell shape. Gently lift it off and set upside down to cool completely.
When they have all cooled to room temp you can fill with ice cream.
Once all the shells are filled, place them on a parchment lined tray and keep in the freezer until ready to dip.
In a microwave safe bowl, warm the milk chocolate chips for 1- 1 1/2 minutes until melted when stirred. Let slightly cool.
Dip all ice cream tacos into the chocolate and sprinkle with desired toppings. Move back into the freezer to firm up the chocolate for 10 minutes or until ready to serve. Enjoy!

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

More Ice Cream Desserts we LOVE:

That’s it! These homemade mini choco tacos were a big hit with my family, and I can’t wait to make them again! You’ve got to make them when it warms up outside! Let me know what you think in the comments below!