Mini Apple Stack Cake
Pizzelle cookies softened and shaped into taco shells, filled with ice cream and dipped in chocolate. YIELDS: 18 - PREP: 10 mins - TOTAL TIME: 1 hr 20 mins.
⏱️ Prep: 10 min🍳 Cook: 1 min🍽️ Makes 18
Ingredients
| 1 pint | 475 ml | chocolate or vanilla ice cream |
| 10 | pizzelle cookies | |
| 1 cup | 240 ml | semi sweet chocolate chips |
| 2 tablespoons | 30 ml | coconut oil |
| ¼ cup | 60 ml | crushed peanuts or sprinkles |
Instructions
- Remove the ice cream from the freezer and let sit 10 minutes at room temperature.
- Wrap pizzelles, two at a time, in a damp paper towel and microwave for 20 seconds. Working quickly, bend softened pizzelles over a wooden spoon handle to create a taco shape and let sit until firm (about 1 minute or so). Place the spoons over a couple of cans so the shells can hang while they cool.
- Gently scoop or pipe softened ice cream into pizzelle taco shells. The bottom of a muffin tin is a handy way to hold the tacos upright while filling them.
- Place into the freezer until ice cream has hardened.
Assembly 5. Melt chocolate chips and coconut oil in the microwave at 50% power until smooth. Set aside. 6. Remove tacos from the freezer. Dip into the melted chocolate mixture and quickly sprinkle with nuts if desired. 7. Place on a parchment lined baking pan and place back into the freezer. 8. Freeze 15 minutes before serving (or up to 3 months).