Stroopwafel Choco Tacos Recipe

5 from 1 vote

These Stroopwafel Choco Tacos are the ultimate dessert glow-up! The Stroopwafel cookies combined with creamy ice cream and rich chocolate is better than you could ever imagine.

Prep Time20

Freeze time40

Total Time1

Course: Dessert

Cuisine: American

Servings: Choco tacos

Ingredients

1 pint Vanilla Ice Cream
8 stroopwafels
1 ½ cups melted chocolate milk, dark, or semi-sweet
½ cup chopped roasted peanuts or any nut you love

Instructions

Pop each stroopwafel in the microwave for about 15–20 seconds, or warm it in a dry skillet for 20–30 seconds per side over medium heat. You just want them soft enough to bend without cracking.
8 stroopwafels
While they’re still warm and flexible, carefully fold the stroopwafels into a taco shape. A muffin tin works perfectly to hold them upright while they cool and set, but two cups or ramekins placed close together will also do the trick. You could also use a taco stand to make it even easier on you!
Scoop in your favorite ice cream once they're completely cool (vanilla, caramel, or even coffee ice cream tastes amazing with stroopwafels!). If the ice cream starts melting on you, don’t stress, just pop the tacos on a parchment-lined baking sheet and let them firm up in the freezer for 15–20 minutes.
1 pint Vanilla Ice Cream
Melt your chocolate and stir in half of the chopped peanuts for a nice crunch in every bite.
½ cup chopped roasted peanuts, 1 ½ cups melted chocolate
Dip the tops of the frozen tacos right into that peanut–chocolate mixture, then sprinkle the rest of the peanuts over the wet chocolate. This gives you that pretty, crunchy finish.
Give the tacos another quick chill in the freezer (about 10–15 minutes) until the chocolate sets completely. Once firm, they’re ready to serve, and trust me, these are best eaten straight from the freezer.

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