These homemade Choco Tacos use Stroopwafels as the shell, filled with softened ice cream and dipped in a warm chocolate-nut coating that hardens when frozen. The result rivals store-bought versions with a crispy, caramel-filled wafer shell and creamy center.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Let 1 pint ice cream sit at room temperature to slightly soften. Meanwhile, prepare the remaining ingredients.
Place 2 glass cups on a work surface next to each other, spacing them about 1-inch apart. (They will help you shape the Stroopwafels into a taco.) Line a rimmed baking sheet (small if you have one) with parchment paper.
Heat a medium nonstick skillet over medium heat. Place 1 Stroopwafel in the pan and cook until the caramel filling is just soft and the Stroopwafel can bend easily, 15 to 25 seconds per side (be careful not to overheat the Stroopwafel or it will become brittle once frozen). Working quickly, place the Stroopwafel in between the cups and very gently push the cups toward each other to bend the Stroopwafle into the shape of a taco shell where the sides are parallel to each other. (The edges of the Stroopwafle shouldn’t touch.)
Place on the baking sheet. Repeat heating and shaping the remaining 7 Stroopwafles. Place the baking sheet in the freezer.
Working with 1 taco at a time, use a spoon to fill it with the ice cream (about 3 tablespoons), then smooth out the ice cream with the back of the spoon. Return to the baking sheet in the freezer before filling the next taco. When they are all filled, freeze for 1 hour.
Meanwhile, place 2/3 cup bittersweet or semisweet chocolate chips and 1 tablespoon coconut oil in a medium heatproof bowl. Bring 3/4 heavy cream to a boil in a small saucepan over medium heat. Pour over the chocolate chips and coconut oil and whisk until smooth. Add 1/3 cup chopped nuts and stir to combine. Let cool until room temperature. The mixture should have a pourable consistency like chocolate syrup, but if too thick, stir in 2 tablespoons very hot heavy cream or water.
Dip the tops of each ice cream taco in the choco dip so the ice cream is covered. (You will have extra dip leftover.) Sprinkle the dipped portion with more chopped nuts if desired. Return the choco tacos to the baking sheet and freeze until the choco dip is solid, about 30 minutes.
Storage: The choco tacos can be made up to a few weeks ahead. Once dipped and frozen, wrap each choco taco in wax or parchment paper and store in a ziptop bag.
Wrap frozen tacos individually in wax or parchment paper and store in a ziptop bag in the freezer for up to a few weeks.
nonstick skillet · two glass cups (for shaping) · rimmed baking sheet · medium heatproof bowl · small saucepan
Stroopwafels are essential for this recipe because their caramel filling softens when heated, allowing them to bend into a taco shape. Regular wafers won't bend properly.
Heat each Stroopwafel in a nonstick skillet for 15–25 seconds per side until the caramel softens, then quickly place it between two glass cups and gently push the cups together. Work fast before it hardens.
Yes. Once dipped and frozen solid, wrap each taco in wax or parchment paper and store in a ziptop bag in the freezer for up to a few weeks.
The dip should have a pourable consistency like chocolate syrup after cooling to room temperature. If it thickens too much, rewarm it gently or thin with a little more coconut oil.
Vanilla is traditional and pairs well with the caramel and chocolate, but any flavor works—try chocolate, dulce de leche, or salted caramel.
