Chaco Taco Recipe

Choco Taco


Say hello to the Alden’s Organic version of the classic Choco Taco! A crunchy waffle taco shell, creamy ice cream, all dipped in chocolate? Yes please.


  • ⅔ cup all purpose flour
  • ¼ tsp kosher salt
  • 1 egg
  • 1 egg white
  • 4 tbsp granulated sugar
  • 4 tbsp brown sugar
  • ½ tsp vanilla 
  • ¼ tsp almond extract
  • ¼ cup unsalted butter melted
  • 2 tbsp milk or water
  • 1 Sqround (48 oz) Alden’s Organic Vanilla and Chocolate Swirl
  • Crushed peanuts or sprinkles to garnish
  • ½ cup of semi-sweet chocolate chips
  • 1 tablespoon coconut oil


  1. In a medium bowl, combine the flour and salt. Whisk to combine and set aside. 
  2. In a medium bowl with a handheld mixer, whisk egg, egg white, granulated sugar, and brown sugar for 1 minute on medium speed until light in color. 
  3. Add flour to the wet mixture. Stir to combine. 
  4. Whisk in melted butter, vanilla extract, almond extract and milk or water. 
  5. Preheat the waffle cone maker, then pour 1 tablespoon of batter and cook for 1-1 ½ minutes
  6. Remove and immediately shape while warm by hanging between 2 bars on a cooling rack.
  7. Once cooled, remove the ice cream from the freezer to soften for 15-20 minutes. 
  8. Using a spoon, carefully fill the waffle taco to the top with the softened ice cream. Place back in the freezer for 1-2 hours to firm up. 
  9. Once the ice cream is firm, melt the chocolate and coconut oil in a microwave-safe bowl in 30 second increments, while stirring in between. Allow to cool for 5 minutes. 
  10. Dip the top of the taco in the chocolate and immediately garnish with toppings.
  11. Enjoy right away or re-freeze for later!