Active Time

　　15 minutes

　　Total Time

　　1 hour 30 minutes (includes freezing time)

　　When you can't get the original Choco Taco, this homemade version is just as delicious. It's a simple DIY project that uses store-bought ingredients and can be customized to your taste. If the waffle bowl isn't soft and pliable after thirty seconds in your microwave, continue microwaving in 10 second increments until soft enough to mold into shape.

　　

Ingredients

4 tacos

　　4 waffle bowls

　　2 tablespoons maple syrup

　　1 1/2 cups vanilla-fudge swirl ice cream (about 3/4 pint), slightly softened

　　3 ounces semisweet chocolate, finely chopped (about 2/3 cup)

　　1 tablespoon refined coconut oil

　　2 tablespoons peanuts, finely chopped

　　

Step 1

Brush insides of waffle bowls with maple syrup. Working one at a time, invert waffle bowl onto a microwave-safe plate and cover with a damp paper towel. Heat in microwave 30 seconds; waffle will soften and flatten. Immediately mold waffle into a hard taco shell shape with your hands. Let rest until set, about 2 minutes.

　　

Step 2

Carefully fill waffles with ice cream (about 6 Tbsp. per taco); smooth surface with the back of a spoon or offset spatula. Transfer to a plate or parchment-lined rimmed baking sheet and freeze until firm, at least 1 hour.

　　

Step 3

Combine chocolate and oil in a small, microwave-safe bowl. Heat in microwave in 30-second intervals until melted and smooth, stirring occasionally. Stir in peanuts.

　　

Step 4

Working one at a time, roll ice cream side of taco into melted chocolate to completely cover ice cream. Return tacos to plate and freeze again until chocolate is set, about 10 minutes.

　　

Do Ahead

Step 5

Tacos can be frozen in an airtight container for up to 7 days.