Copycat Salt and Straw Choco Taco Recipe

Ever since I first experienced the signature Salt & Straw twist on this iconic dessert, I couldn’t get the flavors out of my mind. The idea of a perfectly crunchy waffle shell cradling luscious scoops of artisanal ice cream, all enveloped in a smooth chocolate coating and sprinkled with gourmet toppings, felt like pure bliss. I knew I had to recreate the Salt and Straw Choco Taco at home.

How to make Salt and Straw Choco Taco

The Salt and Straw Choco Taco is a gourmet ice cream taco created by Salt & Straw in collaboration with Taco Bell.

Ingredients

For the Waffle Shells:

1 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
2 large eggs
1/4 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract

For the Ice Cream Filling:

Your favorite flavor of premium ice cream (Salt & Straw-inspired, if possible)

For the Chocolate Coating:

1 cup dark chocolate chips or chopped dark chocolate
2 tablespoons coconut oil
For Toppings (Optional):
Crushed nuts (e.g., almonds, pecans, or peanuts)
Sea salt
Cookie crumbles
Sprinkles

Instructions

Prepare the Waffle Shells:

In a medium bowl, whisk together the flour, sugar, and salt until well combined.
In another bowl, beat the eggs and then stir in the melted butter, milk, and vanilla extract.
Gradually add the wet ingredients to the dry, mixing until smooth.
Preheat a waffle cone maker or an electric griddle. Spoon about 1/4 cup of the batter onto the maker or griddle, spreading it thinly into a circle.
Cook until golden brown, about 1 to 2 minutes. Quickly shape it over a rounded object (like a wide rolling pin) to form a taco shell shape. Let cool and harden.

Fill the Waffle Shells:

Allow the ice cream to soften slightly at room temperature for a few minutes.
Carefully fill each cooled waffle shell with a scoop or two of ice cream, smoothing it to fit the shape of the taco shell.
Chill: Place the filled taco shells on a baking sheet and freeze for about 1 hour or until firm.

Prepare the Chocolate Coating:

In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in intervals of 30 seconds, stirring in between, until fully melted and smooth.
Dip each ice cream-filled taco in the melted chocolate, covering the top and the edges.
Quickly sprinkle your chosen toppings over the chocolate before it sets.
Return the Choco Tacos to the freezer for another 30 minutes to harden the chocolate coating.

Tips:

Timing: Work quickly when filling and coating the taco shells to prevent the ice cream from melting.
Toppings Variety: Get creative with toppings! Try adding freeze-dried fruit, shredded coconut, or even crushed candy bars for a unique twist.
Storage: Store your finished Choco Tacos in an airtight container in the freezer. They can be kept for up to a week.

What to serve with

Salt & Straw Choco Tacos are indulgent, fun, and delicious desserts that can stand confidently on their own. However, pairing them with complementary treats, beverages, or accompaniments can elevate the experience even further.

Chocolate Ganache: A rich and silky chocolate sauce pairs beautifully with the chocolate coating on your Salt and Straw Choco Taco.
Salted Caramel Sauce: The sweet and slightly salty notes of caramel provide an irresistible contrast to the taco’s flavors.
Berry Compote: Warm strawberry or raspberry compote adds a fresh and tangy element to balance the richness.
Peanut Butter Sauce: Perfect for nut lovers, the creamy nuttiness will complement crushed nuts or nutty toppings on the Salt and Straw Choco Taco.

Ingredients Substitutes

Recreating Salt and Straw Choco Taco doesn’t require strict adherence to every ingredient listed in the recipe. Knowing ingredient substitutes can help you adjust to dietary restrictions, flavor preferences, or simply what you have available in your pantry.

For the Waffle Shells

The waffle shell serves as the crispy “taco” base, so it’s crucial to get the texture and flavor right. If you don’t have the listed ingredients or need a substitution, try one of the following:

All-Purpose Flour Substitute:

Whole Wheat Flour: Use whole wheat flour if you prefer a nuttier flavor and added fiber. You may need to adjust the liquid in the recipe slightly (add 1–2 teaspoons more milk).
Gluten-Free All-Purpose Flour Blend: Perfect for those avoiding gluten. Ensure the blend contains xanthan gum or a binding agent to maintain structure.

Granulated Sugar Substitute:

Coconut Sugar: Offers a slightly caramel-like flavor and works well as a natural alternative.
Stevia or Monk Fruit: For a lower-calorie option, use a sugar substitute like stevia. Be mindful of conversion ratios as these are sweeter than granulated sugar.

Milk Substitute:

Non-Dairy Milk: Almond milk, oat milk, or coconut milk can replace regular milk completely. For a richer shell, use unsweetened coconut or cashew milk.
Evaporated Milk: If you want a creamier shell, reduce the milk by half and mix with water.

Butter Substitute:

Coconut Oil: Use melted coconut oil for a dairy-free or vegan option.
Neutral Cooking Oil: Canola or vegetable oil works well.

Egg Substitute (For Vegan/Allergies):

Flaxseed Egg: Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for one egg replacement.
Silken Tofu: Blend 3 tablespoons of silken tofu for each egg required. It provides structure and moisture.

For the Ice Cream Filling

The ice cream filling is the heart of the Choco Taco. Here’s how to improvise or adjust:

Premium Ice Cream Substitute:

Non-Dairy Ice Cream: Use almond milk, oat milk, coconut milk, or soy-based varieties if you’re vegan or lactose intolerant. Brands like So Delicious or Ben & Jerry’s offer great options.
Homemade Ice Cream: You can create your own ice cream at home, controlling flavors and ingredients. A quick blender-based banana “nice cream” is a healthy alternative.
Frozen Yogurt: For a lighter option, use frozen yogurt instead of traditional ice cream.

For the Chocolate Coating

The chocolate coating is essential for that crispy, luscious layer. If you need substitutes, try these approaches:

Dark Chocolate Chips Substitute:

Milk Chocolate Chips: If you prefer a sweeter coating, opt for milk chocolate.
White Chocolate: Create a contrasting look and flavor with white chocolate, pairing well with vibrant toppings.
Vegan Chocolate: Choose dairy-free brands like Enjoy Life for a vegan-friendly coating.

Coconut Oil Substitute:

Butter: Melt butter with the chocolate for a creamy and shiny finish.
Neutral Oil: Canola oil or vegetable oil works similarly to coconut oil in thinning chocolate.

Add Extra Flavor to the Chocolate:

Mix in spices or flavor extracts to enhance the chocolate coating. Examples:

A dash of cayenne pepper for heat.
A splash of orange or mint extract for a citrusy or refreshing twist.

Final Thoughts

With this homemade Salt and Straw Choco Taco, you’ll bring joy to any gathering or satisfy your own sweet cravings in a delightfully gourmet way.

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