ingredients:
- 4 caramel stroopwafels
- 1/2 pint of alec's ice cream pistachio crunch
- ¼ cup Pistakio Cream
- 1–2 tbsp (16–30g) Pistakio Crunch
- ¼ cup (40g) white chocolate chips, melted
- 2 tsp (10ml) coconut oil (divided)
- ¼ cup (40g) dark chocolate chips, melted
- crushed pistachios, optional, for garnish
- flakey salt, for garnish
instructions:
- start by heating each stroopwafel on the pan for 30–60 seconds on each side until soft and pliable (they shouldn’t darken). carefully place them into a taco holder to cool into a taco shape. if you don’t have a taco holder, place them between two ramekins or bowls to mimic the shape.
- in two separate bowls, melt the white chocolate and dark chocolate. stir 1 teaspoon of coconut oil into each bowl until smooth, then set aside.
- to the melted white chocolate, stir in ¼ cup of Pistakio Cream (or Pistakio Crunch, if preferred). for extra texture, mix in 1–2 tablespoons of Pistakio Crunch and a few tablespoons of pistachio pieces.
- spoon ice cream into each stroopwafel taco shell, smoothing it out with the back of the spoon. the ice cream should be scoopable (not rock-hard, but not too melty). let it sit out a few minutes if needed.
- immediately dip the filled shells into the white chocolate–pistachio mixture. place them on a tray to cool, and sprinkle with crushed pistachios or flaky salt if desired. at this point, you’ll have white chocolate pistachio choco tacos.
- if you’d like to take them a step further, let the white chocolate set (this should only take 1-2 minutes), then dip the shells into the dark chocolate mixture for a second layer. top with pistachios and flaky salt for two-layer dubai chocolate pistachio choco tacos.
- freeze the choco tacos for about 15 minutes to firm up before serving.
- enjoy!
