Stroopwafel Choco Tacos
Recipe Intro From threebirdsonestove

You know what they say: you don’t know what you’ve got ‘til it’s gone. I’m pretty sure this was the case for all of us when we read the news about the childhood classic, the Choco Taco, being discontinued. Most of us haven’t had one in years and the childhood treat probably hasn’t crossed most of our minds in ages. But we all had the same reaction, right? How could they do this to us?! I personally feel it's not so much about eating the dessert itself, but rather the memories and the option to relive them, should the craving strike.

Luckily, this recipe is here to help us all hold on to the nostalgia of this ice cream truck classic and, BONUS, it comes with a really fun and yummy hack! These are Stroopwafel Choco Tacos, and all you have to do to make your taco shells is cook stroopwafels in the microwave for 15 seconds, and then gently drape them over a thick wooden spoon resting across two glasses or coffee mugs. In less than 5 minutes, you’ll have EPIC dessert shells that have a sticky, creamy caramel layer, making each bite a taste and feel like a bit of childhood magic.

This recipe is so much fun to make and something the entire family can enjoy doing together. Creating these at home has provided me with an opportunity to make beautiful food memories with my daughter, and to share a little taste of my own childhood with her. Have fun with different ice cream flavors, opt for different types of chocolate, and sprinkle all of your favorite fixins’ on top. I’m so excited for you to try this recipe at home. I know you, your friends, and your family will just love them!

If you're planning to make Stroopwafel Choco Tacos, shop La Tourangelle Coconut Oil, Amagansett Sea Salt, and more in the Feedfeed Shop!


Prep time 10mins
Cook time 2mins
Serves or Makes: 3 Stroopwafel Choco Tacos


Milk Chocolate Stroopwafel Choco Tacos

  • 3 large (classic size) caramel stroopwafels
  • 1 cup milk chocolate chips
  • 1 tablespoon La Tourangelle Coconut Oil
  • 1 1/ 2 cups vanilla ice cream
  • 1/ 3 cup roughly chopped dry roasted unsalted peanuts

White Chocolate Stroopwafel Choco Tacos

  • 3 large (regular size) chocolate stroopwafels
  • 1 cup white chocolate chips
  • 1 1/ 2 tablespoons La Tourangelle Coconut Oil
  • 1 1/ 2 cups coffee or caramel ice cream
  • 1/ 3 cup roughly chopped hazelnuts

Additional Toppings


  • Step 1

    Place a thick wooden spoon or spatula horizontally across two glasses or mugs. Place single stroopwafel on a microwave safe plate. Cook 15 seconds. Drape stroopwafel over the spoon 3-5 minutes to form taco shape. Repeat step for remaining stroopwafels. Place tacos in taco holder or upside down on a parchment lined quarter sheet pan, and then in freezer to harden for 10 minutes.

  • Step 2

    Remove ice cream from freezer. Thaw for 10 minutes. Remove tacos from freezer. Spoon ½ cup ice cream into each taco, using a butter knife to smooth edges. Return to taco holder or parchment lined baking sheet. Place in freezer for 30 minutes.

  • Step 3

    Add chocolate chips and coconut oil to a wide, shallow bowl easy for dipping. Cook in 30 second increments, stirring in between, until chocolate is melted and smooth, about 1 ½ minutes.

  • Step 4

    Dip the tops of each taco in chocolate to generously coat. Use a spoon to drizzle chocolate over any uncoated spots. Immediately sprinkle tops with peanuts or preferred toppings. Return to taco holder or parchment lined baking sheet. Place in freezer for at least 20 minutes to harden. Store in freezer covered for up to 1 week.