Homemade Choco Taco

When the ice cream truck comes singing down our street, there is one person who will go running to greet the man in the little white truck with pictures of various frozen treats plastered across the sides. That man could run 4 minute miles if he kept the pace he keeps going up those stairs and out the door. He is so fun to watch transform from Dad to kid again. His favorite treat?

choco taco

Well, seriously, did I need to ask the question since it’s in the title?

Yes, it’s a Choco Taco.

recipe for choco taco

When Cooking Light came out with their summer magazine and I caught this recipe I already knew this Choco Taco recipe was going on the list of recipes to try. Could you really make a Choco Taco healthier but still great tasting?

Um, yeah.

choco taco recipe

Homemade Choco Taco

Rating: 51

Yield: 8 tacos

Serving Size: 1 taco

Calories per serving: 233 per taco

Fat per serving: Under 12 grams per taco

Can you make the traditional choco taco healthier and better tasting? Um, yeah. A chocolate dipped shell, peanuts, ice cream and chocolate drizzled on top comes together into one incredibly low calorie dessert.


  • 1/2 cup powdered sugar
  • 1/4 cup unbleached all purpose flour
  • 3 tbsp unsweetened cocoa powder
  • 1 tsp cornstarch or agar powder
  • 1/4 tsp salt
  • 3 tbsp egg whites (or the whites of approximately two eggs)
  • 1 tsp milk
  • 1/2 tsp vanilla extract
  • 1/2 cup semisweet or dark chocolate chips
  • 1 tsp oil
  • 1/2 cup finely chopped peanuts
  • 2 1/2 cups reduced fat vanilla ice cream (vanilla frozen yogurt is okay to substitute with)


  1. Preheat oven to 400 degrees.
  2. In a bowl, combine the powdered sugar, flour, cocoa powder, cornstarch and salt. Stir until well combined. Stir in the egg whites, milk and vanilla.
  3. Line a baking sheet with parchment paper. Draw five inch circles (I used a glass) on the back of the parchment paper, leaving approximately half an inch of space between each circle.
  4. Spoon one tablespoon of batter into the middle of the circle and swirl with the back of the spoon to fill out the entire circle with batter.
  5. Bake at 400 degrees for 6-8 minutes or until edges are browned. Remove from oven and quickly loosen the edges of the shell with a spatula, then slip the entire shell onto the spatula and drape over a suspended wooden spoon, gently shaping the dough into a shell. Allow shell to cool completely.
  6. In a small bowl, combine the chocolate chips and oil. Microwave in 30 second increments, stopping to stir until chocolate is melted. Spread a generous layer of chocolate on the outside upper one third of each taco, then sprinkle with chopped peanuts. Allow chocolate to harden for approximately half an hour to an hour before filling.
  7. Fill each taco with approximately 1/3 cup of ice cream, then drizzle with additional melted chocolate and peanuts. Freeze tacos for at least thirty minutes before serving.


* We usually double the recipe so that we can freeze extra. They seem to go really fast around our house. Freeze in an airtight freezer bag for up to one month.


Recipe adapted from Cooking Light.


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  1. Oh my, I LOVE choco tacos. I have GOT to try this recipe!

  2. Dana @ This Silly Girl's Life says

    Looks great! We are hosting an extra special month long linky party through all of July focusing on frozen Summertime treats and we would love for you to join us! The best part is there is also an amazing GIVEAWAY! To get in on the action please visit us at We Scream for Ice Cream Linky Party + GIVEAWAY! Live from July 1st until July 30th. Hosted by: Dana @ This Silly Girl’s Life Parrish @ Life with the Crust Cut Off We hope to see you there!

  3. Thank you for your comment on our blog, Traci! You have a great blog! These chocolate tacos look amazing!!!

  4. I am floored! I never thought to make a Choco Taco! So fun and yummy!

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