Homemade Choco Tacos Recipe

Few desserts evoke nostalgic joy quite like the frozen taco-shaped treat that used to roll around neighborhoods on ice-cream trucks. If you’ve ever found yourself drifting into memories of summer afternoons and sweet indulgences, you’ll appreciate this spin on a childhood favorite. With this recipe, you’re getting a clean, homemade take on the classic “choco taco recipe” — reimagined with Paleo-friendly ingredients, dairy-free ice cream, and a shell made from wholesome cookie dough. The result? A dessert that tastes like the original indulgence but aligns with a more conscious kitchen.

Have they stopped making choco tacos?

Yes — the original Choco Taco was discontinued in July 2022 by Klondike/Good Humor, citing production and demand pressures.

However, there is movement toward a revival: in 2024, Taco Bell and Salt & Straw announced a new version of the treat as a limited-release dessert called the “Ice Cream Chocolate Taco.”

So while the classic version is no longer mass-produced, the concept lives on via homemade versions (like this recipe) and scaled-down or revived launches.

What makes this version especially fun is how it brings back the joy of an ice-cream truck find, but gives you full creative control: you build the shell, freeze the filling, drizzle the chocolate “magic-shell” coating, and slice into a treat that feels both retro and modern. Whether you’re making it for a summer gathering, a kids’ party, or a sweet treat to keep in the freezer for a quick delight, it hits on texture (crispy shell, creamy ice cream, crunchy chocolate coating) and nostalgia in one beautiful bite.

In short, this is the kind of recipe that bridges past and present: it whispers “Remember when?” while delivering on taste and health-mindedness. So let’s bring the ice-cream-truck magic home, craft our own choco taco, and treat ourselves to something memorable, doable, and delicious.

Press play to see Mary the Paleo Chef (@paleochef)’s easy, breezy way of putting together the ultimate throwback treat with just a few ingredients.

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Choco Taco Ingredients

• 2 scoops dairy-free ice cream
• 1 large cookie (Paleo-friendly, such as an almond flour chocolate chip cookie)
• 1 tablespoon coconut oil
• 2 tablespoons cacao powder

How to Make a Choco Taco

1. First, make sure the dairy-free ice cream is nice and frozen.
2. Then whip up your favorite Paleo cookie recipe. (Use extra large pieces of dough and bake for 10 to 12 minutes to keep them soft.)
3. Right out of the oven, gently remove each cookie from the baking sheet with a spatula, carefully folding into a shell shape as you go, and placing them into a taco mold. (If you don’t have one, turn a muffin tin upside-down and slot the cookie shells into the spaces between.)
4. Put the shells in the freezer and let sit for 10 minutes.
5. As you wait, make your own Magic Shell: stir together melted coconut oil and cacao powder. (It’s that simple.)
6. Now put it all together. Fill each shell with ice cream, drizzle on the chocolate sauce, and freeze for 15 minutes.

What’s the best way to store homemade choco tacos?

For best results, individually wrap each taco in plastic wrap (or wax/parchment paper) and place them in an airtight container in the freezer. Homemade versions can typically be stored this way for up to 3 months while maintaining both texture and flavor.

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Choco Taco Nutrition Facts

*Estimated per serving (recipe yields 1 ice cream sandwich). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 ice cream sandwich
Calories	≈ 550 kcal
Protein	≈ 5 g
Carbs	≈ 40 g
Sugar	≈ 25 g
Fiber	≈ 5 g
Fat	≈ 40 g

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Choco Taco Variations & Tips

• Alternate shell base: Use almond-flour or oat-flour cookie dough if you’re avoiding gluten or want a different flavor note.
• Flavorful fillings: Instead of plain dairy-free ice cream, swirl in coconut-milk chocolate fudge or banana-cinnamon frozen banana for extra depth.
• Customize the coating: Mix melted coconut oil with cacao powder (as shown), or switch to dark chocolate + almond butter for richer texture.
• Add toppings: After dipping in chocolate, sprinkle chopped hazelnuts, toasted coconut flakes, freeze-dried raspberries or crushed cacao nibs for crunch and flavor.
• Make mini versions: Build smaller-sized tacos for kid-friendly portions or party platters—faster freeze time and fun for guests.
• Prep ahead: Make the cookie “shells” and store them separately in the freezer until you’re ready to assemble, so you can build the bars when needed.
• Adjust sweetness: If your dairy-free ice cream is very sweet, reduce added sweeteners in the shell or coating to balance the overall flavor.

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Best Choco Taco Pairings

• Afternoon coffee break: Serve with a chilled cold brew or coconut-milk latte for a sweet-and-creamy combo.
• Post-workout treat: Pair with an almond-milk hot chocolate or a simple berry smoothie to keep it light yet indulgent.
• Simple snack duo: Enjoy one taco with fresh sliced mango or pineapple—an easy tropical twist to complement the chocolate shell.
• Dessert platter: Offer with mini espresso shots or a salted-caramel sauce for drizzling and dipping—great for sharing.
• Movie-night indulgence: Pair with herbal tea (like mint or chamomile) and popcorn for a fun mix of salty and sweet textures.
• Brunch finish: Serve one alongside a fruit-compote bowl or chia pudding to round out a light brunch with something sweet.

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When to Make Choco Tacos

• Summer backyard party: Build a “DIY taco bar” with these in the freezer, toppings laid out, and guests assemble their own frozen tacos.
• Kids’ birthday celebration: Make mini versions and let kids choose their own toppings—interactive and fun.
• Meal-prep treat: Keep a batch in the freezer for the week—grab one as a refreshing dessert or after-school snack.
• Travel & picnic friendly: Pack them in a cooler with an ice-pack and serve straight from the tray; they hold up well if kept cold.
• Holiday dessert alternative: Swap heavy pies or cakes for these tacos at your next gathering—they’re less common and memorable.
• Late-night snack for two: Freeze one, split it, and pair with coffee or tea for a relaxed treat after dinner.

Video credits
Produced and Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Stephanie Provence