Ingredients
- 4 stroopwafels
- 1 cup ice cream of choice
- 1 cup semisweet chocolate chips
- 1/3 cup chopped peanuts
Instructions
- Microwave a stroopwafel for 15 seconds, or until it is barely pliable. They should be pliable but not too soft. If they overheat, they might become too sticky to handle.
- Invert a muffin pan and mold the stroopwafel into a crunchy taco shape using the cups to hold each side upright.
- Freeze the shells for 15 minutes.
- Fill the shells with your ice cream of choice and freeze again for 15 minutes.
- Melt chocolate chips and stir in chopped peanuts.
- Dip the tacos in the chocolate and let it set until firm in the freezer on a parchment-lined baking sheet. Enjoy!
Notes
- Switch up the flavor of the stroopwafels! While caramel is the classic flavor of these Dutch treats, you can also find chocolate, honey and even coffee flavors.
- Let your ice cream soften at room temp for 10 to 15 minutes before filling the shells to make it easier to scoop and spread evenly.
- Add a teaspoon of coconut oil to the melted chocolate for a smoother, glossier finish that sets quickly.
- Storage: The choco tacos can be made ahead of time and stored in the freezer for up to 1 month. Once dipped and frozen, individually wrap each dessert taco in wax or parchment paper and place them in a freezer-safe ziplock bag.
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