Homemade Ice Cream Tacos with a waffle cone shell are filled with your choice of ice cream and topped with chocolate and sprinkles!
Ice cream tacos have been popular for 40 years, but Choco Tacos were discontinued in 2022. You can make your own versions at home with a variety of flavors and toppings! I made three versions: chocolate, Oreo, and churro.
Tonia’s Notes
My family is always in the mood for ice cream, but there’s nothing like a bowl of ice cream or a milkshake on a hot summer day. We’ve shared lots of no-churn ice cream recipes, so this year I decided to share some ice cream treats, starting with these ice cream tacos.
My first challenge was to develop a method for making the shells without requiring the purchase of additional equipment. So, I made the shells in a skillet instead and used the spine of a book to shape them.
The second challenge was freezing the ice cream tacos without getting melted ice cream all over them. To solve this dilemma, I use foil to make a cooling “rack”. Ice cream dips fall into the grooves, and the shells stay clean.
How To Make Ice Cream Tacos
Prepare Batter
Beat the egg whites for 2-3 minutes until light and airy. Briefly whisk in the heavy cream and vanilla extract. Add the flour and brown sugar. Whisk until just combined. Lightly whisk in the melted butter.
Make Waffle Cone Taco Shells
Heat the skillet to medium-low heat and lightly grease it. Use a #40 dough scoop (which is about two tablespoons) to scoop batter onto a hot skillet and spread it out in a circle. Sprinkle with cinnamon sugar when making the churro ice cream tacos. Flip to cook on the other side.
Shape Taco Shells
Remove from the skillet and drape over a foil-covered book spine (or over a wooden spoon handle) to cool and form the taco shape. Repeat with the remaining batter.
Fill With Ice Cream
Prepare a pan for chilling the ice cream tacos. Make grooves/zig-zags with a piece of foil. Place the foil in the pan. The grooves will collect any ice cream drips, keeping them off the bottom of the taco shells.
Use a spoon to fill the taco shells with ice cream and smooth it out as much as possible. Immediately place them in the prepared pan in the freezer to harden.
Add Toppings
Remove an ice cream taco and dip it in chocolate magic shell, allow the excess to drip off, immediately sprinkle with your chosen garnish, and return to the prepared pan in the freezer.
Waffle Cone Maker
I purchased a waffle cone maker so that I could test this batter for making waffle cone tacos. The batter does work, but for the best results, I suggest adding 1/3 cup of flour to the batter to thicken it. You can also use the batter to make waffle cone bowls and waffle cones.
Recipe Tips
While these ice cream treats take a while to make, they are definitely worth it! Since you prepare them in stages, it is totally manageable.
- Make Ahead: Prepare the taco shells ahead of time and store them in an airtight container at room temperature overnight.
- First Freeze: After adding the ice cream to the taco shells, cover and store them in the prepared pan until you are ready to add the toppings.
- Second Freeze: Once you’ve added the chocolate magic shell and toppings, return them to the prepared pan so the magic shell can harden.
- Storage: Transfer them to an airtight container and store them in the freezer for 1-2 months. If you want, you can wrap each ice cream taco in plastic wrap to keep the flavors separate.
Ice Cream Taco Flavors
We are sharing three different ice cream taco flavors in this post, but the flavor combinations are endless! Get creative and use your favorite ice cream to make the ones you want.
- Chocolate: This version is filled with chocolate ice cream with a magic chocolate shell and colorful sprinkles on top.
- Oreo: We filled this one with cookies and cream ice cream and topped it with a chocolate shell and Oreo crumbs.
- Churro: This one has cinnamon sugar on the taco shell, caramel ice cream inside, and a magic white chocolate shell and cinnamon sugar on top.
More Ice Cream Recipes
Ice Cream Tacos
Video
Ingredients
- 2 large egg whites
- ½ cup heavy cream
- 2 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ½ cup brown sugar
- ⅓ cup salted butter melted
- 2 tablespoon cinnamon sugar for churro version
Chocolate Ice Cream Taco
- 1.5 quarts chocolate ice cream
- 1 cup chocolate magic shell find my 2-ingredient recipe here
- ¼ cup multi-color nonpareils sprinkles
Churro Ice Cream Taco
- 1.5 quarts caramel ice cream
- 1 cup white chocolate magic shell find my 2-ingredient recipe here
- 2 tablespoon cinnamon sugar
Oreo Ice Cream Taco
- 1.5 quarts cookies and cream ice cream
- 1 cup chocolate magic shell find my 2-ingredient recipe here
- ¼ cup Oreo crumbs
Instructions
Waffle Cone Taco Shells
- Beat the egg whites for 1-2 minutes until foamy. Briefly whisk in the heavy cream and vanilla extract. Add the flour and brown sugar. Whisk until just combined. Lightly whisk in the melted butter.
- Heat a skillet over medium-low heat and then lightly grease it. Use a #40 dough scoop (about two tablespoons) to scoop batter onto the hot skillet and spread it out in a circle. Sprinkle with cinnamon sugar for the churro version if desired. Flip to cook on the other side. Takes 3-4 minutes.
- Remove from the skillet and drape over a foil-covered book spine (or use a wooden spoon handle) to cool and form the taco shape.
- Repeat with the remaining batter.
Ice Cream Tacos
- Prepare a pan for chilling the ice cream tacos. Make grooves/zig-zags with a piece of foil. Place the foil in the pan and put it in the freezer.
- Use a spoon to fill the taco shells with your ice cream of choice. Immediately place them in the prepared pan in the freezer to harden.
- Remove an ice cream taco from the freezer, dip the ice cream in the chocolate shell, allow the excess to drip off, immediately sprinkle with your chosen garnish, and return to the prepared pan in the freezer.
- Once the ice cream tacos have hardened, transfer them to a freezer bag or airtight container and store them in the freezer for 1-2 months. You can wrap each one individually before storing them, if desired.
URBANO FERNANDES says
I just gone through the recipe. Will try to make it n Tell you HOW IT TURNED OUT. THANK you for your recipe