Copycat Choco Taco
Nothing beats a choco taco for dessert - cold, sweet, creamy and slightly crunchy!
Ingredients
5 servings
Instructions
- Remove the ice cream from the freezer and let sit 10 minutes at room temperature.
- Wrap pizzelles, two at a time, in a damp paper towel and microwave for 20 seconds. Working quickly, bend softened pizzelles over a wooden spoon handle to create a taco shape and let sit until firm (about 1 minute or so). I place the spoons over a couple of cans so the shells can hang while they cool.
- Gently scoop or pipe softened ice cream into pizzelle taco shells. The bottom of a muffin tin is a handy way to hold the tacos upright while filling them.
- Place into the freezer until ice cream has hardened.
- Melt chocolate chips and coconut oil in the microwave at 50% power until smooth. Set aside.
- Remove tacos from the freezer. Dip into the melted chocolate mixture and quickly sprinkle with nuts if desired.
- Place on a parchment lined baking pan and place back into the freezer.
- Freeze 15 minutes before serving (or up to 3 months).
Nutrition per serving
Protein8g
Carbs43g
Fat33g
493kcal
8gProtein
43gCarbs
33gFat
💰 Cost Estimate
Total Ingredients
$428.00
$428.00
Per Serving
$86.00/serving
$86.00/serving
🏠 Savings
~$856.00 vs buying!
~$856.00 vs buying!
📋 Price Breakdown (80% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| pint chocolate ice cream | 1 | $70.00 |
| pizzelle cookies | 10 | - |
| semi sweet chocolate chips | 1 cup | $278.00 |
| coconut oil | 2 tbsp | $33.00 |
| crushed peanuts | 0.25 cup | $47.00 |
*Estimated market prices, may vary by region
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