That's Cold

The Choco Taco Lives On—At Least in Seattle

Klondike has retired its classic novelty ice cream. Console yourself with a labor-intensive (dare we say, better?) local version.

By Allecia Vermillion

Sawyer's s'more choco taco has been a mainstay since the restaurant opened.

Image: Jane Sherman

Welcome to journalism in 2022, where a reporter from The Takeout (Twitter handle: @FartSandwich) was apparently the first to actually call up Unilever and confirm the social media death knell: The company has, indeed, stopped making the Choco Taco, despite a “spike in demand.” The company’s Klondike subsidiary had to make some “tough decisions” in trimming its portfolio. So, despite its popularity, they did away with the novelty ice cream treat invented by a former ice cream truck driver in Philadelphia.

On the upside, Seattle has a few great versions of this treat, essentially a flattened cone standing in for a taco shell, filled with ice cream and often dipped in chocolate and dusted with peanuts. It seems likely entrepreneurial pastry chefs might create new versions in the wake of the choco taco's demise; Salt and Straw already plans to introduce one in October. But meanwhile, here are a few spots where you can eat your feelings about living in a world where we must dessert-ify everything...only to have it subsequently yanked away from us.



It’s not really fair to call the choco taco a signature dish of Mitch Mayers’s adventurous restaurant. The menu has way too many other great things happening. But it’s been a go-to dessert item pretty much since the restaurant opened. Sawyer’s s’more–inspired version is a hell of a lot of fun, made with peanut butter ice cream and a graham cracker–esque waffle cone topped with toasted meringue.

Emma and Otto’s Ice Cream

Bainbridge Island

This cheerful ice cream counter on Winslow makes its own waffle cones. On Tuesdays, they turn 'em into tacos (taco Tuesday, get it?), to fill with your choice of one or two of the housemade ice cream flavors. The choco in these tacos is admittedly arbitrary; you can choose from scoops like blackberry, salted caramel, and mango sorbet.


Capitol Hill

The food at Jamie Boudreau’s cocktail and spirits destination is always 15 times better than it needs to be at a place with a phone book–size captain's list. Case in point: The house choco taco, topped with a crunchy layer of toasted cashews, plus bourbon caramel, and some spiced dark chocolate.

Choco tacos pair well with least at Canon.

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