Ingredients
Shells
- 4 stroopwafels
Filling
- 1 cup ice cream of choice
Topping
- 1 cup semisweet chocolate chips
- 1/3 cup chopped peanuts
Instructions
- Warm Stroopwafels: Microwave each stroopwafel for 15 seconds until they become just pliable but not too soft or sticky to handle.
- Shape Shells: Invert a muffin pan and drape the warmed stroopwafels over the cups to mold them into taco shells, holding each side upright.
- Freeze Shells: Place the shaped stroopwafel shells in the freezer for 15 minutes to harden their new shape.
- Fill with Ice Cream: Spoon your favorite ice cream into each frozen shell and return them to the freezer for another 15 minutes to firm up.
- Melt Chocolate and Mix Peanuts: Gently melt the semisweet chocolate chips and stir in the chopped peanuts for a crunchy coating.
- Dip and Set: Dip each filled taco in the chocolate-peanut mixture, place them on a parchment-lined baking sheet, and freeze until the chocolate is firm. Enjoy immediately or keep frozen.
Notes
- Do not overheat stroopwafels, or they will become too sticky to handle.
- Use your favorite ice cream flavor to customize your choco tacos.
- Make sure to freeze the shells before filling to maintain their shape.
- Store finished choco tacos in the freezer for best texture.
- Chopped peanuts can be substituted with other nuts or sprinkles as preferred.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
