- 1 pkg chocolate pizzelle cookies
- 1 container fudge ripple ice cream
- some peanuts
- some chocolate
Microwave the chocolate pizzelle cookies, one at a time, for 45 seconds until pliable. Let them cool in a taco holder (or just hold them with your hands for 30 seconds until they set).
Fill your shells with fudge ripple ice cream. I found a piping bag to be easiest here.
Roll your tacos in chopped peanuts.
Dip the top of your taco in melted chocolate. Freeze until set.