Choco Taco

🥘 Ingredients

• chocolate pizzelle cookies 1 pkg
• fudge ripple ice cream 1 container
• peanuts
• chocolate

1. 1

   Microwave the chocolate pizzelle cookies , one at a time, for 45 seconds until pliable. Let them cool in a taco holder (or just hold them with your hands for 30 seconds until they set).
2. 2

   Fill your shells with fudge ripple ice cream . I found a piping bag to be easiest here.
3. 3

   Roll your tacos in chopped peanuts .
4. 4

   Dip the top of your taco in melted chocolate . Freeze until set.