Stroopwafel Choco Tacos Recipe

Introduction

Stroopwafel Choco Tacos are a delightful twist on classic Dutch treats combined with the fun shape of a taco. Soft, warm stroopwafels shaped into tacos and filled with creamy ice cream make for an irresistible dessert perfect for summer or any special occasion.

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

1. Step 1: Warm each stroopwafel in the microwave for 15–20 seconds or heat in a dry skillet over medium heat for 20–30 seconds per side until soft and flexible but not cracked.
2. Step 2: While still warm, gently fold the stroopwafels into a taco shape. Place them in a muffin tin, two cups, ramekins, or a taco stand to hold upright and let them cool and set.
3. Step 3: Once completely cool and firm, scoop your favorite ice cream into each taco. If the ice cream melts, place the tacos on a parchment-lined baking sheet and freeze for 15–20 minutes to firm up.
4. Step 4: Melt the chocolate and stir in half of the chopped peanuts for added texture and flavor.
5. Step 5: Dip the tops of the frozen tacos into the peanut-chocolate mixture, then sprinkle the remaining peanuts over the wet chocolate to finish.
6. Step 6: Chill the tacos in the freezer for another 10–15 minutes until the chocolate sets completely. Serve straight from the freezer for the best experience.

Tips & Variations

• Try using caramel or coffee-flavored ice cream for a delicious variation that pairs wonderfully with stroopwafels.
• Use a taco stand or muffin tin to keep the stroopwafels perfectly shaped as they cool.
• Swap peanuts for almonds, hazelnuts, or even crushed pretzels for different crunch and flavor profiles.

Storage

Store the Stroopwafel Choco Tacos in an airtight container in the freezer for up to 3 days. When ready to enjoy, serve them directly from the freezer to maintain the perfect texture and firmness of the ice cream and chocolate coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts besides peanuts?

Yes, you can substitute peanuts with any chopped nuts you prefer, such as almonds, walnuts, or hazelnuts. You can also use seeds or crushed pretzels for a different texture.

How do I prevent the stroopwafels from cracking when shaping?

Make sure to warm the stroopwafels just enough to soften them, about 15–30 seconds. They should be pliable but not too hot. Folding them while still warm and placing them in a holder will help maintain their shape without cracking.

Stroopwafel Choco Tacos Recipe

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★★★★★

4.7 from 128 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: 8 stroopwafel choco tacos 1x

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Description

Stroopwafel Choco Tacos are a delightful frozen dessert that combines the chewy sweetness of stroopwafels with creamy ice cream and a crunchy chocolate-peanut topping. Softened stroopwafels are shaped into taco shells, filled with vanilla ice cream, dipped in melted chocolate mixed with roasted peanuts, and then chilled to perfection. This easy-to-make treat offers a unique twist on traditional ice cream tacos with a rich, caramel-like flavor and satisfying textures.

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Ingredients

Scale 1x2x3x

Ice Cream

• 1 pint Vanilla Ice Cream

Stroopwafel Shells

• 8 stroopwafels

Topping

• 1 ½ cups melted chocolate (milk, dark, or semi-sweet)
• ½ cup chopped roasted peanuts (or any nut you love)

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Instructions

1. Soften Stroopwafels: 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 want them soft and pliable enough to bend without cracking.
2. Shape into Tacos: While the stroopwafels are still warm and flexible, carefully fold them into a taco shape. Use a muffin tin to hold them upright while they cool and set, or alternatively use two cups or ramekins placed close together, or a taco stand if you have one.
3. Fill with Ice Cream: Once the stroopwafels are completely cool and hold their shape, scoop your favorite ice cream inside the taco shells. Vanilla, caramel, or coffee ice cream all pair wonderfully. If the ice cream begins to melt, place the tacos on a parchment-lined baking sheet and freeze for 15–20 minutes to firm up.
4. Prepare Chocolate-Peanut Coating: Melt the chocolate and stir in half of the chopped peanuts to add a crunchy texture.
5. Decorate Tacos: Dip the tops of the frozen ice cream tacos into the chocolate and peanut mixture, then sprinkle the remaining chopped peanuts over the wet chocolate for a crunchy, decorative finish.
6. Final Chill: Place the decorated tacos back in the freezer for another 10–15 minutes until the chocolate sets completely. Serve immediately from the freezer for the best taste and texture.

Notes

• Use a muffin tin or taco stand to help the stroopwafels keep their taco shape while cooling.
• If the ice cream melts too much during assembly, simply refreeze to firm it back up.
• Feel free to experiment with different ice cream flavors such as caramel, coffee, or chocolate for variation.
• Choose milk, dark, or semi-sweet chocolate according to your taste preference for the coating.
• The tacos are best enjoyed straight from the freezer for optimal texture and flavor contrast.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Dutch-American Fusion

Keywords: stroopwafel, ice cream taco, frozen dessert, chocolate peanut topping, easy dessert, no bake dessert