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Stroopwafel Choco Tacos

A fun and nostalgic dessert that combines warm stroopwafels with ice cream and a rich chocolate coating, perfect for parties and family nights.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 tacos
Course: Dessert, Snack
Cuisine: American, Dutch
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Tacos
  • 8 pieces stroopwafels
  • 1 pint Vanilla Ice Cream Can substitute with caramel or coffee ice cream.
For the Chocolate Coating
  • 1.5 cups melted chocolate Milk, dark, or semi-sweet chocolate can be used.
  • 0.5 cups chopped roasted peanuts Any nuts can be substituted.

Method
 

Preparation
  1. Warm each stroopwafel in the microwave for 15–20 seconds or in a dry skillet for 20–30 seconds per side over medium heat until pliable.
  2. Fold the warmed stroopwafels into a taco shape and hold them in a muffin tin or cups to cool and set.
Assembly
  1. Once the stroopwafels are cool, scoop in your favorite ice cream.
  2. If needed, place the tacos on a parchment-lined baking sheet and firm them up in the freezer for 15–20 minutes.
  3. Melt the chocolate and stir in half of the chopped peanuts.
  4. Dip the tops of the frozen tacos into the peanut-chocolate mixture, then add more peanuts on top.
  5. Chill the tacos in the freezer for another 10–15 minutes until the chocolate sets completely.

Notes

Store in an airtight container in the freezer for up to 2 weeks. Use parchment to separate layers.