Intro: Copycat Choco Taco
Easy step by step instructions to hack and enjoy your own homemade choco taco.
The choco taco of the American ice cream trucks and carts never spoke as loudly as the rocket ship popsicle or the fudgesicles in the shape of cartoon character's heads, but it was there nonetheless. It's waffle outside and vanilla with swirled fudge interior seems more appetizing now as an adult than the almost fluorescent colors of the popsicles. It also seemed like an easy at home project that would spice up an hot summer afternoon, poolside birthday, or cinco de mayo party. Follow along, get creative, and enjoy!
Step 1: Ingredients & Materials
You'll need the following Ingredients:
- 1/2 Cup of Flour
- 1 Egg
- 1/4 Cup of Milk
- 1/4 Cup of Water
- 1/8 teaspoon of Salt
- 1 Tablespoon of Melted Butter
- Ice Cream**
- Magic Chocolate Shell
- Toppings (peanuts, sprinkles, chocolate chips, etc.)
**NOTE: The original Choco Taco had Vanilla ice cream with a fudge swirl. You'll want to purchase vanilla if you want accurate results, but your favorite flavor is fine too if you prefer it!
And the following materials:
- Cookie Sheet
- Parchment or Wax Paper
- Aluminum Foil
- Mixing Bowl
- Small Fry Pan
- Butter Knife
Step 2: Crepes First
Ideally, in order to truly hack the choco taco, we'd like our shells to be patterned like a waffle cone but thin like a crepe. Waffles are too thick and crepes lack the texture, pizzelle cookies are perfect. Unfortunately, pizzelle cookies also require a pizzelle cookie press, which are widely available, but not as easy to make as crepes.
Mix together your flour, egg, milk, water, salt, and melted butter in a mixing bowl with a whisk. Mix until you have an even consistency in your batter.
Place a small tab of butter in your small fry pan over medium-high heat. Once your butter has melted and just before it begins to turn brown, pour in a small portion of your crepe batter. Cook your crepes until they are done and golden brown on both sides.
Allow to cool and preheat your oven to 325F (162.77C).
Step 3: Form Your Taco Shells
While your crepes are cooling and your oven is heating, rip off a small section of aluminum foil. Roll your aluminum foil into a cylinder. You will want your foil cylinder to be around 3/4" tall as it will be holding the two halves of your crepes apart while they bake and harden.
Line your cookie sheet with parchment or wax paper. Fold each of your crepes in half, laying them on their sides on the cookie sheet. Place an aluminum foil cylinder in between the two halves. Bake at 325F (162.77C) for 5-10 minutes or until crispy. I've found that it helps maintain your taco shell shape as well as keep it even if you flip your crepe taco shells with their aluminum insert over halfway through their baking time. Remove from your oven and allow to cool.
Step 4: Ice Cream and Chocolate Swirl
Take your ice cream out of the freezer and allow to warm up slightly. This will allow the ice cream to be more malleable and easier to work with. Spoon the first layer of ice cream into your crepe taco shell, molding it to fit into the bottom. Butter knives work exceptionally well to work the ice cream into the bottom of the shell. Cover the first ice cream layer with some magic chocolate shell. Place in the freezer until the ice cream is hard again.
Once hard, pull your tacos out and add another layer of ice cream and chocolate shell. Refreeze until hard. Continue to do so until you have filled the crepe taco shell completely. Freeze until hard.
NOTE: Choco taco's originally had vanilla ice cream with a chocolate swirl. I attempted to recreate that effect with magic shell and vanilla ice cream. I found it difficult to work with chocolate syrup and ice cream, where as the magic shell hardened and was therefore easier to continue working with to create layers. You could also purchase a brand of ice cream that carries a flavor like the original vanilla and chocolate swirl. You can also fill the taco shell with any flavor of ice cream you prefer. I also made a few with Cherry Garcia Ice Cream for fun.
Step 5: Chocolate and Toppings
For this step, you can make your own magic shell, or use a store bought brand. I chose to use Smucker's store bought magic shell brand just to make life easier since you'll be pouring multiple layers in your ice cream.
Pour your magic chocolate shell into a deep bowl. Dip your frozen tacos in your bowl of chocolate until the tops have been coated and covered in chocolate. Top with your topping of choice--the original choco tacos had peanuts. Place your tacos back into the freezer to harden.
NOTE: If you are melting your own chocolate, you'll have to wait for it to cool a little so that the chocolate adheres to the ice cream rather than melt off of it. This is part of the reason why I chose to use magic shell, so that I could form multiple layers faster.
Step 6: Storage
If you've found you've made more chocolate tacos than you can eat, you'll want to wrap your left overs in plastic wrap or place them in an air tight container. Store them in your freezer until you are ready to eat them.
Step 7: Enjoy!
Let yourself be taken back to elementary school, the ice cream truck melody playing in the background. Take a bite into your hacked choco taco and enjoy all it has to offer--crispy shell, cold and creamy ice cream, and delicious chocolatey goodness.