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Homemade Mini Choco Tacos

Homemade Mini Choco Tacos make a fun way to serve up ice cream! Not to mention the homemade waffle cone shells will make your kitchen smell amazing!

For the Batter:
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup flour heaping
  • 1/4 cup unsalted butter melted
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 1 teaspoon vanilla
For filling and dipping:
  • 1 bag milk chocolate chips regular size bag (Guittard Brand)
  • vanilla ice cream
  • rice krispie treats
  • muddy buddies
  • crushed peanuts
  • toasted coconut
  • peanut butter chips
  • toffee bits
  1. Add all batter ingredients to a mixing bowl and whisk until smooth. Allow mixture to sit for 5 minutes.
  2. Warm up your waffle cone maker.
  3. Spray with non stick cooking spray.
  4. Add one tablespoon size amount of batter to the center of the waffle maker.
  5. Cook times will vary, but each shell cooked for about 40 seconds on our waffle maker or until golden brown.
  6. Get the timer on your phone ready to help keep track of time as you cook each one. The first one is usually a flop, but you will get into a rhythm as you cook each one.
  7. While each shell is still warm gently wrap the center of the shell around the round handle of a wooden spoon to form a taco shell shape. Gently lift it off and set upside down to cool completely.
  8. When they have all cooled to room temp you can fill with ice cream.
  9. Once all the shells are filled, place them on a parchment lined tray and keep in the freezer until ready to dip.
  10. In a microwave safe bowl, warm the milk chocolate chips for 1- 1 1/2 minutes until melted when stirred. Let slightly cool.

  11. Dip all ice cream tacos into the chocolate and sprinkle with desired toppings. Move back into the freezer to firm up the chocolate for 10 minutes or until ready to serve. Enjoy!