makes 4 choco tacos | easy | active time: 20-30 minutes | full time: 2 hours

this pistachio choco taco hits ALL the notes. rich, decadent pistachio butter ice cream meets fudgy, caramel, stroopwafels and gets crowned with a luscious crunchy white chocolate and pistachio cream mixture. you can choose to top yours off with a dark chocolate shell for that traditional choco taco look – which cuts the sweetness and adds loads of depth – but either way, you’ll be the favorite when these hit the dessert table.

ingredients:

• 4 caramel stroopwafels
• 1/2 pint of Alec's Ice Cream Pistachio Crunch
• ¼ cup Pistakio Creamy Pistachio Spread
• 1-2 tbsp Pistakio Crunchy Pistachio Spread
• ¼ cup white chocolate chips, melted
• 2 tsp coconut oil (divided)
• ¼ cup dark chocolate chips, melted
• crushed pistachios, optional, for garnish
• flakey salt, for garnish

instructions:

1. Start by heating each stroopwafel 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.

2. 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.

3. To the melted white chocolate, stir in ¼ cup of Creamy Pistakio (or Crunchy Pistakio, if preferred). For extra texture, mix in 1–2 tablespoons of Crunchy Pistakio and a few tablespoons of pistachio pieces.

4. 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.

5. 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.

6. 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.

7. Freeze the choco tacos for about 15 minutes to firm up before serving.

8. Enjoy!