1.5litretub vanilla ice creamor any flavor desired
205grammagic shell chocolate sauce
1cupcrushed peanutsor any of your choosing
Preheat oven to 350F, and ensure the rack is in 1 above the middle.
Flatten thawed waffles on a cutting board with a rolling pin and place them carefully to hang over the wire rack in the oven and bake for 8-10 minutes, until they hold a taco shape.
Remove them from the oven with tongs and place them on a cutting board or working surface with parchment paper and allow them to slightly cool. Note: placing them in a loaf pan will help them to stand upright in the freezer.
Using a spoon or ice cream scoop, fill with ice cream, freezing them as you work. Note: we found it easiest to work with batches of 4 and freeze for about 10 minutes.
After all taco shells are all full remove from the freezer and lightly press the tops of the ice cream with crushed peanuts, then freeze again for another 5 minutes. Repeat with the second batch.
Remove again from the freezer and top with magic shell, starting in the middle, and working outwards, then add any desired topping. Quickly finish 1 batch and place them back in the freezer for a few minutes while working on the next batch.
To Store: Once the Choco tacos are completely finished and frozen, wrap them individually and keep them in the freezer for 2-3 months.
You can make your own homemade ice cream or use store-bought ice cream to stuff your shells.
I found it easiest to work with batches of 4 and freeze for about 10 minutes in between batches.
Quickly finish 1 batch and place the tacos back in the freezer for a few minutes while working on the next batch.
When adding the magic shell, start in the middle and work outwards.