The Choco Taco is a chocolate waffle cookie shaped like a taco, stuffed with fudge swirled vanilla ice cream, topped with a chocolate peanut hard shell. Now you can take the classic dessert one step further with this recipe by oversizing it!
First swirl fudge into vanilla ice cream and set in the freezer.
In a large bowl combine dry waffle ingredients with wet. Whisk until well combined. Place in a piping bag and set aside.
Set up a stand for the waffle after it's cooked. Quick hack: Open up a large book and place two bowls on each side. Place aluminum foil inside the book.
Preheat electric griddle to 300F. Pipe waffle batter onto griddle in an oval shape. Carefully flip and cook on the other side. About 4 minutes per side.
Carefully place the oversized "waffle" into the taco stand. Let cool.
Scoop ice cream into the taco and wrap up in the tin foil. Set in the freezer. 1-2 hours.
Melt milk chocolate and stir in coconut oil. Then add the peanuts.
Spoon the chocolate mixture on to the choco taco. The chocolate will harden. Dive in OR set in the freezer and get crafty creating your own Choco Taco package.
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