Klondike’s Choco Taco came onto the scene over 30 years ago, and has since revolutionized the world of frozen treats. If you didn’t experience one as a child (tear), here’s the Choco Taco breakdown: fudge-swirled vanilla ice cream is encased in a taco shell-shaped waffle cone, then the whole thing is topped with peanuts and coated in milk chocolate.
But what we just described is the original chocolate taco. The recipe below is Food52‘s sophisticated take—well, a less formulated and DIY take—on the childhood favorite. Feel free to use any flavor of ice cream and any and all toppings that you dream up (we like the idea of crushed Butterfingers and peanuts, but you do you).
If you have a waffle iron at home, do use it to cook the waffle shells instead of a skillet.
DIY Choco Tacos
Makes 6 to 8
- 2/3 cups all-purpose flour
- ½ cup sugar
- 1/8 teaspoon kosher salt
- ¼ cup milk
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 large egg whites
- 10 ounces dark chocolate chips
- 3 tablespoons coconut oil
- 4 to 6 cups ice cream (original Choco Tacos have fudge-swirled vanilla ice cream, but feel free to use any flavor)
- ½ cup crushed nuts, plus any other desired toppings like sprinkles
Food52‘s version might just trump the original. Experience it for yourself.
This article and recipe originally appeared on Food52.