Mini taco shells dusted in cinnamon sugar, filled with fudge ripple ice cream and topped with chocolate coating loaded with crunchy peanuts. These Homemade Choco Tacos will have you skipping the ice cream truck all summer!
Homemade Choco Taco Recipe
These Homemade Choco Tacos are a delicious nod to the nostalgic ice cream treat that had us chasing the ice cream truck! Mini tacos shells coated in cinnamon sugar, filled with fudge ripple ice cream and topped with a peanut-y chocolate shell. It’s a scrumptious way to cool off this summer.
Better Than Store Bought
My favorite thing about these homemade ice cream treats? The real corn taco shell! Instead of a waffle cone shell, these ice cream tacos have a crunchy corn shell coated in cinnamon sugar and the result is a flavor so much more complex and delicious than a simple waffle cone could deliver.
Watch Me Make Homemade Choco Tacos
Step into the kitchen with me to make these super fun choco tacos!
Ingredients and Supplies for Homemade Choco Tacos
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Mini taco shells – if you can’t find the mini taco shells, you can use the regular size, you’ll just need more ice cream to fill them and more chocolate chips to top them.
- Granulated sugar
- Ground cinnamon
- Fudge swirled vanilla ice cream – you can use any flavor ice cream you’d like!
- Semi-sweet chocolate chips – you could use milk chocolate chips or dark chocolate chips if you prefer!
- Chopped peanuts – if you don’t like or are allergic to peanuts, feel free to use another nut like almonds, macadamia nuts or cashews or you could even use Rice Krispies cereal for the added crunch without the nuts.
Supplies:
How to Make Homemade Choco Tacos
- Line a small sheet pan with parchment paper.
- Heat mini tacos according to package directions to crisp them up. Let cool completely.
- In a medium shallow bowl, whisk together the sugar and ground cinnamon.
- Holding one taco at a time over the bowl of cinnamon sugar, sprinkle and press the cinnamon sugar all over the inside and outside of the taco shell letting any excess fall back into the shallow bowl.
- Place back on the sheet pan and repeat with all six taco shells until they’re lightly coated in cinnamon sugar.
- Fill each taco shell completely full with ice cream (about 1/3 cup per taco shell) and place back on the sheet pan. Place the sheet pan in the freezer while you prepare the topping.
- In a microwave safe bowl, melt the chocolate chips in 30 second intervals until completely melted, about 90 seconds, stirring between each interval.
- Immediately stir the chopped peanuts into the melted chocolate.
- Remove the ice cream filled taco shells from the freezer and use a spoon to cover the ice cream and top part of the taco shell with the chocolate nut mixture.
- Place each coated taco back on the sheet pan and return to the freezer for at least 15 minutes.
- Enjoy right away or store in the freezer.
How to Store Homemade Choco Tacos
To freeze, wrap each taco in plastic wrap and then place in an airtight container in the freezer for up to 3 months.
More Ice Cream Recipes You’ll Love
Whether you sip it through a straw, devour it in a pie, or chomp down on a delicious sandwich, ice cream is simply divine. We All Scream for Ice Cream is a collection of my all-time favorite ice cream recipes. Enjoy!
If you make these Homemade Choco Tacos, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Homemade Choco Tacos Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 choco tacos
Description
Mini taco shells dusted in cinnamon sugar, filled with fudge ripple ice cream and topped with chocolate coating loaded with crunchy peanuts. These Homemade Choco Tacos will have you skipping the ice cream truck this summer!
Ingredients
- 6 mini taco shells
- 4 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
- 2–3 cups fudge swirled vanilla ice cream
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped peanuts
Instructions
- Line a small sheet pan with parchment paper.
- Heat mini tacos according to package directions to crisp them up. Let cool completely.
- In a medium shallow bowl, whisk together the sugar and ground cinnamon.
- Holding one taco at a time over the bowl of cinnamon sugar, sprinkle and press the cinnamon sugar all over the inside and outside of the taco shell letting any excess fall back into the shallow bowl. Place back on the sheet pan and repeat with all six taco shells until they’re lightly coated in cinnamon sugar.
- Fill each taco shell completely full with ice cream (about 1/3 cup per taco shell) and place back on the sheet pan. Place the sheet pan in the freezer while you prepare the topping.
- In a microwave safe bowl, melt the chocolate chips in 30 second intervals until completely melted, about 90 seconds, stirring between each interval.
- Immediately stir the chopped peanuts into the melted chocolate.
- Remove the ice cream filled taco shells from the freezer and use a spoon to cover the ice cream and top part of the taco shell with the chocolate nut mixture. Place each coated taco back on the sheet pan and return to the freezer for at least 15 minutes.
- Enjoy right away or wrap each taco in plastic wrap and then place in an airtight container in the freezer for up to 3 months.
