Chocolate Ice Cream Tacos

Chocolate Ice Cream Tacos

Chocolate Ice Cream Tacos

Enjoying an ice cream novelty from time to time is an easy way to feel like a kid again. That's why we've created this tip for ice cream tacos (remember Choco Tacos®?) using our classic pizzelle cookie mix and a recipe for rich dark chocolate decadence ice cream.

Ingredients
  1. 1 box Classic Pizzelle Cookie Mix
  2. a double batch of Chocolate Decadence Ice Cream or about 2 quarts of your favorite ice cream
  3. about 2 cups semisweet or bittersweet chocolate, melted
  4. finely chopped or crushed nuts, chocolate sprinkles, coconut or your favorite ice cream toppings
Instructions
  1. Prepare the pizzelle cookie mix according to package directions.
  2. Cook the pizzelle cookie mix batter in the pizzelle iron according to the manufacturer's directions.
  3. As soon as you take the cookies out of the iron, drape them over the spine of a 1 1/2"-thick book to make a taco shape - this is easiest if you fan the book open slightly and stand it on its front and back covers to make a narrow "V".
  4. Allow the cookies to cool completely then transfer them to a rack or sheet pan until you have made all the cookies.
  5. Fill each cookie with as much ice cream as you'd like - we find that 3 jumbo cookie scoops, or a scant half cup-worth of ice cream is a good amount. Place the filled tacos in the freezer to firm up for 15 to 30 minutes.
  6. Working with one taco at a time, dip the edges into the melted chocolate and immediately top with your desired toppings before the chocolate starts to harden.
  7. Return the finished tacos to the freezer until ready to serve.
  8. Store in the freezer for up to 1 week.

Yield: about 20 tacos