INSTRUCTIONS
1. Remove the ice cream from the freezer and let sit 10 minutes at room temperature.
2. Wrap pizzelles, two at a time, in a damp paper towel and microwave for 20 seconds. Working quickly, bend softened pizzelles over a wooden spoon handle to create a taco shape and let sit until firm (about 1 minute or so). I place the spoons over a couple of cans so the shells can hang while they cool.
3. Gently scoop or pipe softened ice cream into pizzelle taco shells. The bottom of a muffin tin is a handy way to hold the tacos upright while filling them.
4. Place into the freezer until ice cream has hardened.
5. Assembly
6. Melt chocolate chips and coconut oil in the microwave at 50% power until smooth. Set aside.
7. Remove tacos from the freezer. Dip into the melted chocolate mixture and quickly sprinkle with nuts if desired.
8. Place on a parchment lined baking pan and place back into the freezer.
9. Freeze 15 minutes before serving (or up to 3 months).
10. Notes
11. Keep leftover choco tacos in the freezer in an airtight container for 3 months.
