Ice Cream Tacos With Chocolate and Peanuts
A delightful frozen treat featuring waffle bowls shaped into tacos, filled with vanilla-fudge swirl ice cream, and coated in chocolate and peanuts. These dessert tacos combine the crunch of waffle shells with creamy ice cream and rich chocolate for a unique twist on both tacos and ice cream.
Ingredients
- •4 pieces waffle bowls
- •2 tablespoons maple syrup
- •1½ cups vanilla-fudge swirl ice cream
- •3 ounces semisweet chocolate
- •1 tablespoon refined coconut oil
- •2 tablespoons peanuts
- •finely chopped
Cooking Instructions
- 1.
Brush insides of waffle bowls with maple syrup. Working one at a time, invert waffle bowl onto a microwave-safe plate and cover with a damp paper towel. Heat in microwave 30 seconds; waffle will soften and flatten. Immediately mold waffle into a hard taco shell shape with your hands. Let rest until set, about 2 minutes.
3 min
- 2.
Carefully fill waffles with ice cream (about 6 Tbsp. per taco); smooth surface with the back of a spoon or offset spatula. Transfer to a plate or parchment-lined rimmed baking sheet and freeze until firm, at least 1 hour.
60 min
- 3.
Combine chocolate and oil in a small, microwave-safe bowl. Heat in microwave in 30-second intervals until melted and smooth, stirring occasionally. Stir in peanuts.
5 min
- 4.
Working one at a time, roll ice cream side of taco into melted chocolate to completely cover ice cream. Return tacos to plate and freeze again until chocolate is set, about 10 minutes.
15 min
- 5.
Tacos can be frozen in an airtight container for up to 7 days.
1 min
