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Ice Cream Tacos

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Recipe by Chahinez Aoul (@chahinez_tbt)

When summer calls for a little extra joy, why not answer with ice cream in taco form? These homemade ice cream tacos combine Straus Family Creamery’s Super Premium Organic Vanilla Bean Ice Cream with stroopwafel “shells” and a chocolate-peanut dip for a dessert that’s as fun as it is delicious. Made with 100% organic, non-GMO ingredients from local family farms, this recipe celebrates the pure taste of real dairy while giving a playful twist to a classic treat. Perfect for BBQs, poolside parties, or a simple moment of indulgence at home.

Prep Time: 20 minutes

Cook Time: 5 minutes

Serving Size: 8 ice cream tacos

Ingredients

Instructions

  • Warm each stroopwafel in the microwave for about 15–20 seconds, or in a dry pan over medium heat for 20–30 seconds per side, until soft and pliable.

  • Gently fold each stroopwafel into a taco shape while warm. Place in a muffin tin (or between two cups) to hold the shape as it cools and hardens.

  • Scoop ice cream into each stroopwafel taco shell. If the ice cream starts to get too soft, place the filled tacos on a baking sheet lined with parchment and freeze for 15–20 minutes until firm again.

  • Stir half of the chopped peanuts into the melted chocolate to create a crunchy coating.

  • Dip the tops of the frozen stroopwafel tacos into the peanut–chocolate mixture. While the chocolate is still wet, sprinkle on the remaining chopped peanuts for extra crunch.

  • Place the tacos back in the freezer for 10–15 minutes, or until the chocolate is firm. Serve straight from the freezer and enjoy!

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