MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ice Cream Tacos With Chocolate & Peanuts
 Categories: Icecream, Nuts, Chocolate, Desserts
      Yield: 4 Servings
 
      4    Waffle bowls
      2 tb Maple syrup
  1 1/2 c  Vanilla-fudge swirl ice
           - cream; slightly softened
      3 oz Semisweet chocolate;
           - fine chopped
      1 tb Refined coconut oil
      2 tb Peanuts; fine chopped
 
  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.
  
  Carefully fill waffles with ice cream (about 6 tb 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.
  
  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.
  
  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:

  Tacos can be frozen in an airtight container for up to 7 days.
  
  Recipe by Erica Clark
  
  Recipe FROM: Epicurious, Aug 2015
  
  Formatted by: Dave Drum, Sep 15, 2015
  
  Uncle Dirty Dave's Archives
 
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