Klondike Ice Cream Discontinues the Choco Taco

I remember the joy of unwrapping the first Choco Taco of each elementary school summer, fresh from the neighborhood ice cream truck. That first bite through a crisp waffle shell, peanut-spiked chocolate coating, and rich ice cream ribboned with chocolate fudge signified that school was, indeed, out for summer. My high school cafeteria served them, among other novelties, like Drumsticks and the ice cream versions of Snickers and Twix, as add-ons to our school lunches. I’ve lost track of how many of these crispy, chocolaty, nutty treats I’ve eaten over the course of my life, and it’s sad to know that I’ve eaten my last.

If you’re spiraling into ennui over this news, there’s a silver lining to be had. Now you get to learn how to make your own Choco Tacos—or at least something close—at home.

Our recipe requires no homemade waffle/taco shell, or even homemade ice cream (though nothing is stopping any of us from making our own versions of these). Did you know that if you brush a waffle bowl with maple syrup, cover it with a damp paper towel, and then microwave it for about 30 seconds, it becomes nice and pliable? Neither did I, but it does.

Once you’ve softened the waffle bowl, just mold it into a taco shell shape, and let it rest until it sets. I was very pleasantly surprised that the waffle actually returned to its original crispiness. As much as I adore my beloved Choco Taco, nothing was more disappointing than getting one that had clearly melted and been refrozen—I could always tell when this happened because the waffle shell would be soggy instead of crisp.

Once the waffle shell is cooled and set, pack it with softened fudge-swirled vanilla ice cream so that the ice cream is flush with the edges of the cone. (An offset spatula comes in handy here). Then pop your naked Choco Tacos in the freezer for an hour to refreeze the ice cream. When the ice cream is set, make some quick homemade Magic Shell by microwaving and stirring together semisweet chocolate and refined coconut oil. You can sub unrefined coconut oil here if you’d rather have some coconut flavor in your chocolate shell.

Add some finely chopped peanuts to the chocolate, then roll the top of the taco through the mixture to coat the ice cream and the top half-inch or so of the waffle shell. Pop your homemade chocolate tacos back into the freezer for 10 minutes so the chocolate can set, and serve them right away or transfer to an airtight container and keep them in the freezer for up to a week. The recipe serves four but can be scaled up or down very easily.


Link to the Recipe: www.epicurious.com/recipes/food/views/ice-cream-tacos-with-chocolate-and-peanuts-56389963