Homemade Choco Taco
Serves 630 mins prep40 mins cook
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!
0 servings
What you need
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.View original recipe