If your social media feeds look anything like mine lately, you’ve probably been drooling over Cold Stone’s newest drop: the Cookies n’ Peanut Butter Ice Cream Taco. It’s essentially the legendary Choco Taco reborn, but packed with Reese’s and Oreos.
As soon as I saw it trending, I knew I couldn’t just sit there and scroll. I had to make it at home.
And guess what? I did. And it is glorious.
I managed to recreate this viral masterpiece right in my own kitchen. If you want to elevate your dessert game and seriously impress your friends (or just treat yourself, no judgment here), here is how you can make 12 of these heavenly tacos yourself!
The Verdict?
Total. Perfection. The crispiness of the homemade waffle shell combined with the salty-sweet peanut butter ice cream and the chocolate-Oreo crunch is absolute euphoria. Plus, making them at home means you can go as heavy on the Oreos as your heart desires!
Copycat Coldstone Cookies n’ Peanut Butter Ice Cream Taco
Created by Sue Mun
Makes 12 cones
INGREDIENTS
For the Waffle Taco Shell:
- 2 large eggs
- ½ cup (100 grams) granulated sugar
- ⅓ cup (70 grams) brown sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tbsp (56g) unsalted butter, melted
- 1 1/2 cups (180g) all purpose flour
For the Chocolate “Magic” Shell:
- 1 cup semi sweet chocolate chips
- 3 tbsp coconut oil
Other Essential Ingredients:
- Reeces Peanut Butter Ice Cream
- Crushed Oreo Cookie Crumbs
- Peanut Butter (for the drizzle decoration)
Tools That I Used:
Instructions:
Make the Waffle Taco Shell:
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, and salt for about 2 minutes until light in color and fluffy.
- Mix in the vanilla extract and melted butter until smooth and combined. Then add in the flour and mix for 1 minute until smooth and thick.
- Set the waffle batter aside and preheat your waffle machine.
- Spray the waffle machine with pam spray.
- Using a cookie scooper, scoop up about 2-3 tbsp of the batter and drop it into the center of the waffle machine and then close machine and lightly press the lid down.
- Cook the waffle for about 2 minutes, until the waffle is golden brown.
- Once done cooking, work quickly and use a spatula to remove the waffle and place it on a work surface or plate. Quickly shape the waffle into a taco shell using a taco shell mold to help shape it and mold it. Allow the shaped taco shell to cool off completely before unmolding.
- Repeat the cooking and shaping process with all of the remaining waffle cone batter.
Assembling:
- Melt the semi sweet chocolate chips with the coconut oil in the microwave until fully melted and smooth. Mix every 30 minutes to ensure that you are not burning the chocolate or over heating it.
- Have your station ready by having your waffle cone taco shells ready, the melted chocolate ready, the crushed Oreo cookie crumbs ready, and a container ready to store the finished choco tacos in the freezer.
- Carefully scoop some Reeces peanut butter ice cream into the waffle taco shells and gently stuff it with the aide of your ice cream spoon. Smooth out the top.
- Dip the stuffed tacos into the chocolate magic shell to completely cover the ice cream.
- Then quickly dip the chocolate side into the crushed Oreo cookie crumbs before the chocolate hardens.
- Place the finished choco taco in a container and place it in the freezer while you finish all of the choco tacos one at a time.
- Allow the finished Choco Tacos to firm up in the freezer for a few hours or overnight before serving to ensure that everything is firm.
