Chocolate Ice Cream Tacos
PersonalPoints™ per serving
1 hr 20 min
Don’t fret that your favorite ice cream truck offering is being discontinued. You can easily make your own at home using our quick pizzelle hack for the taco shells. Simply microwave each one until pliable and fold it into a taco shell shape. Fill each shell with ice cream, freeze until firm, then top with melted chocolate and peanuts. It’s an easy, irresistible, four-ingredient frozen treat.
Vanilla pizzelle (3-4")
Light churn style vanilla ice cream
1¼ cup(s), slightly softened
Lily's Semi-Sweet Style Baking Chips
3 oz, or similar product
Unsalted dry roasted peanuts
1½ Tbsp, finely chopped
- 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.
- 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.
- 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).
- 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.
- Serving size: 1 taco