The iconic ice cream truck favorite may have been discontinued, but for those committed to their passion for the Choco Taco, it's not really the end.
After Klondike announced Monday that the vanilla ice cream treat -- a waffle cone shaped like a taco, filled with ice cream and topped with chocolate shell and peanuts -- was no more, frozen dessert die hards were up in arms on social media.
Thankfully, Maria Provenzano, author of "Everyday Celebrations from Scratch," has a recipe to recreate the treat at home. Check out her method below.
Homemade Taco-Shaped Ice Cream
Makes: 7 - 8 cones
2 egg whites
Pinch of salt
7 tablespoons sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour, divided
3 tablespoons unsalted butter, melted and cooled
Cooking spray or extra melted butter
In a stand mixer with a whisk attachment (or in a bowl using a hand mixer) whisk the egg whites on medium speed with the salt and sugar until the egg whites become a bit lighter in texture. Stir in the vanilla extract.
With the mixer on low, mix in the about half of the flour until just combined. Pour in the butter and mix until just combined. Add the rest of the flour and mix until just combined.
Heat a waffle cone press. Gently spray the press with cooking spray or lightly brush it with butter.
Pour 1 to 2 tablespoon-size scoops of batter into the center of the waffle cone press (the amount will vary based on the size of your waffle cone maker). Click the waffle press shut. After the timer goes off, remove the flat waffle cone and place it into a taco holder or on a homemade rack to create a taco shape.
Once the tacos are cooled, fill them with ice cream. For best results, soften the ice cream and scoop it into a piping bag (or plastic bag), then pipe the ice cream into the waffle cones. Freeze the filled cones.
Make the chocolate sauce (recipe below) and dip the frozen waffles into the melted chocolate. Another option is to dip the top edges of the taco-shaped cone into the chocolate before filling with ice cream.
For the hard shell chocolate sauce: Make a double boiler by placing a heatproof bowl over a pan with simmering water, ensuring the water isn't touching the bowl. Place the chocolate chips and coconut oil in the bowl and let the ingredients slowly melt, stirring occasionally. Allow the chocolate to cool slightly before pouring it over the ice cream or dipping a waffle taco into it.
A waffle cone press or pizzelle iron is necessary for a classic waffle shape. If you don't have either of these, you can make the taco shells in a skillet by placing it on medium heat, pour 1 1/2 tablespoons of the batter into the warm skillet, and spreading the batter into a thin, even layer.
Move it around fast to form a circle shape, roughly 6 x 6 inches. Cook for 4 to 5 minutes or until the base has set, flip, and continue to cook for 1 to 2 minutes. You want both sides to be nicely golden.
If you want to shape the waffles into cones, lift the disc off the waffle press or griddle and carefully and quickly roll from the bottom of the cone around the cone mold or a similar funnel shape. Allow the cone to cool seam side down to maintain its shape.
Instead of rolling the cone or shaping it into a taco, you also can break the cooked batter into pieces to create "chips."
If you don't have a taco holder, create the taco shell shape by hanging the cooked batter over a couple of wood spoons placed between two objects, where the shell sides can dangle down.
Recipe reprinted courtesy of Maria Provenzano Davis.