Chocolate Ice Cream Tacos

Name: Chocolate Ice Cream Tacos
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Ingredients: 8 item(s) Vanilla pizzelle (3-4"); 1.25 cup(s) Light churn style vanilla ice cream slightly softened; 3 oz Lily's Semi-Sweet Style Baking Chips or similar product; 1.5 Tbsp Unsalted dry roasted peanuts finely chopped

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 80 minutes

Servings: 8

vegetarian chocolate microwaving

Ingredients

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8 item(s) Vanilla pizzelle (3-4")1.25 cup(s) Light churn style vanilla ice cream slightly softened3 oz Lily's Semi-Sweet Style Baking Chips or similar product1.5 Tbsp Unsalted dry roasted peanuts finely chopped

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Instructions

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Step 1

Working with 1 cookie at a time, microwave on a paper towel or paper plate until pliable, 20 to 30 seconds. Working quickly, gently bend the cookie into a taco shell shape. (You can shape it over the handle of a wooden spoon, or simply shape it with your hands.) Allow the shells to cool.

Step 2

Line a platter or small sheet pan with parchment paper and place it in the freezer. Carefully fill each shell with 2 ½ tbsp ice cream. After filling each shell, place it on the platter in the freezer. Freeze the filled shells until the ice cream is completely firm, about 45 minutes.

Step 3

Meanwhile, place chocolate in a double boiler; melt over low heat, stirring constantly until completely melted (the water should be simmering, not boiling; do not allow the chocolate to burn).

Step 4

Working quickly, spoon a small amount of chocolate over the top of each taco, spreading into a thin layer; immediately sprinkle with peanuts. Freeze until the chocolate is set, about 15 minutes.

Step 5

Serving size: 1 taco