Gourmet Choco Tacos

INGREDIENTS:

• 1 pint Vanilla Bean Lavendar Ice Cream, melted

• 8 Pizzelle Cookies

• 1 cup semisweet chocolate chips

• ¾ cup chopped peanuts

• 1 tablespoon coconut oil

DIRECTIONS:

1. Take the ice cream out of the freezer and let thaw for 5-10 minutes.

2. While that is thawing, wrap half the pizzelle cookies in a paper towel. Microwave for 20 seconds, the cookie will be soft and malleable. Fold into a taco place into the taco holder. The alternative without a taco holder is to fold each cookie over the hand of a wooden spoon, to help keep its shape. Move quickly and repeat with the rest of the pizzelle cookies. 

3. Let cool for a few minutes, until the cookie is completely hardened and holds its taco shape.

4. Fill each taco cookie with the thawed ice cream. Place in the freezer for 15 minutes.

5. In a mixing bowl, add the chocolate chips and coconut oil. Microwave this at 30 second intervals, stirring in between until melted and smooth. You can also use the double boiler method, placing the bowl with the chocolate and oil over a pot of boiling water, stirring until everything is melted.

6. Prepare an area with the chopped peanuts, melted chocolate and ice cream tacos.

7. Dip the top of the taco into the melted chocolate, coating all of the ice cream that is visible. Dip straight into the chopped peanuts.

8. Repeat with the rest of the tacos. The chocolate will harden quickly, but still place these back in the freezer for 10 more minutes.

9. Only remove from the freezer when ready to eat!