Your dessert life really begins when you discover that store-bought stroopwafels (the Dutch delicacy starring two super-thin waffle wafers sandwiched together with caramel) make the most epic time-saving tip for Homemade Choco Tacos.
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What is a Choco Taco?
This iconic frozen dessert, created by Alan Drazen in 1983, features vanilla ice cream swirled with fudge stuffed into a waffle cone shell that’s dipped into chocolate and sprinkled with peanuts.
For nearly 40 years, it was a summer staple sold by ice cream trucks and supermarkets under the Klondike brand. But when Klondike announced they were discontinuing their choco tacos, fans, including yours truly, were left with a taco-shaped void in our hearts and freezers.
So naturally, I had to recreate this nostalgic favorite in my own kitchen. But we’re doing it the easy way—no waffle irons in sight! Instead, we’re using stroopwafels. These Dutch waffle cookies are the perfect base for creating our own shortcut choco tacos. Their caramel filling and thin, crispy waffle layers provide the ideal texture and flavor for our homemade version of this classic treat.
A quick zap in the microwave makes them pliable enough to mold into the taco shape we need. From there, it’s a simple matter of filling it with your ice cream of choice, dipping it into melted chocolate and freezing.
In minutes you’ll have a batch of homemade choco tacos that will transport you straight back to summer days chasing down the ice cream truck.
These Shortcut Choco Tacos Are:
- Made with stroopwafels for a quick and easy shell.
- Filled with your favorite ice cream.
- Dipped in melted chocolate and chopped peanuts.
- Ready in under an hour.
- Perfect for a nostalgic treat or fun dessert.
- Simple to make yet utterly satisfying.
- Stroopwafels: You can find Daelman’s Stroopwafels in most major grocery stores or online. When microwaving, keep an eye on them to ensure they become just pliable enough to mold.
- Ice cream: Choose your favorite flavor to fill these dessert tacos. My kids love classic vanilla ice cream while my husband and I prefer strawberry ice cream. Chocolate would be delicious, too!
- Chocolate chips: Semi-sweet, milk chocolate or even dark chocolate chips work great.
- Chopped peanuts: Add that characteristic crunch and salty contrast to the sweet chocolate and ice cream.
See the recipe card for full information on ingredients and quantities.
If you can open a package of stroopwafels, you can make this copycat choco tacos recipe! Follow these simple steps:
- Start by chopping the peanuts. Set them aside.
- Microwave a stroopwafel for 15 seconds, or until it is barely pliable. They should be pliable but not too soft. If they overheat, they might become too sticky to handle.
- Invert a muffin pan and mold the stroopwafel into a crunchy taco shape using the cups to hold each side upright.
Kelly’s Note: If you don’t have a muffin tin, you can use the edges of small bowls or glasses.
- Freeze the shells for 15 minutes.
- Fill the shells with your ice cream of choice and freeze again for 15 minutes.
- Melt chocolate chips and stir in chopped peanuts.
- Dip the tacos in the chocolate and let it set until firm in the freezer on a parchment-lined baking sheet.
Kelly’s Note: If the chocolate starts to firm up while you’re dipping the tacos, return it to the microwave and stir until it’s melted again.
- Switch up the flavor of the stroopwafels! While caramel is the classic flavor of these Dutch treats, you can also find chocolate, honey and even coffee flavors.
- Let your ice cream soften at room temp for 10 to 15 minutes before filling the shells to make it easier to scoop and spread evenly.
- Add a teaspoon of coconut oil to the melted chocolate for a smoother, glossier finish that sets quickly.
- For an extra touch, sprinkle a few flakes of sea salt on the chocolate before it sets for a delicious sweet and salty combo. (This is my secret ingredient to elevating desserts, from dark chocolate chunk cookies to red velvet brookies.)
- Skip the chopped peanuts and add sprinkles atop the chocolate for a colorful twist!
The choco tacos can be made ahead of time and stored in the freezer for up to 1 month. Once dipped and frozen, individually wrap each dessert taco in wax or parchment paper and place them in a freezer-safe ziplock bag.
Common Questions
This shortcut recipe relies on stroopwafels to save time on making the waffle taco shells from scratch. If you do want to go the DIY route, check out my recipe for waffle tacos made on a panini press!
Absolutely! Chopped nuts are classic, but you can also use crushed pretzels, toffee bits, mini chocolate chips or sprinkles for variety.
Klondike announced they were discontinuing Choco Tacos in 2022 due to a need to streamline their product offerings and focus on other products.
Taco Bell and Salt & Straw are teaming up to bring back the choco taco in the summer of 2024.
- Chocolate-Covered Frozen Bananas
- Peanut Butter Frozen Yogurt Pops
- The Easiest-Ever Ice Cream Cake
- Fruit Shaved Ice
- Chocolate Chip Cookie Ice Cream Sandwiches
- Secret Ingredient Ice Cream Pie
Ingredients
- 4 stroopwafels
- 1 cup ice cream of choice
- 1 cup semisweet chocolate chips
- 1/3 cup chopped peanuts
Instructions
- Microwave a stroopwafel for 15 seconds, or until it is barely pliable. They should be pliable but not too soft. If they overheat, they might become too sticky to handle.
- Invert a muffin pan and mold the stroopwafel into a crunchy taco shape using the cups to hold each side upright.
- Freeze the shells for 15 minutes.
- Fill the shells with your ice cream of choice and freeze again for 15 minutes.
- Melt chocolate chips and stir in chopped peanuts.
- Dip the tacos in the chocolate and let it set until firm in the freezer on a parchment-lined baking sheet. Enjoy!
Kelly’s Notes
- Switch up the flavor of the stroopwafels! While caramel is the classic flavor of these Dutch treats, you can also find chocolate, honey and even coffee flavors.
- Let your ice cream soften at room temp for 10 to 15 minutes before filling the shells to make it easier to scoop and spread evenly.
- Add a teaspoon of coconut oil to the melted chocolate for a smoother, glossier finish that sets quickly.
- Storage: The choco tacos can be made ahead of time and stored in the freezer for up to 1 month. Once dipped and frozen, individually wrap each dessert taco in wax or parchment paper and place them in a freezer-safe ziplock bag.
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Where did you find your stroopfal cookies? I haven’t seen them at Walmart or my HyVee.
I found them at my local grocery store (Pavilions) but you can order them on Amazon!
I have found these amazing treats at Marshalls!
Yes!
So easy and SO good! I made a double batch to store in my freezer so I’ll have a choco taco on hand whenever the craving hits.
Love reading this, Hannah!
Gamechanger recipe!!!!! Such a good idea. Thank you!
So glad you enjoyed it, Isla!