Ingredients:
- 12 waffle cones
- Vanilla ice cream
- Dark chocolate chips
- Roasted peanuts, crushed
- Chopped fruit (optional, for garnish)
Instructions:
- Dampen 2–3 paper towels with warm water, wring out, and wrap around a waffle cone. Microwave for 30 seconds until pliable.
- Carefully unwrap and reshape the warm cone into a taco shell using the edge of a cutting board or a pot handle. Reheat briefly if it stiffens. Repeat with remaining cones; set aside.
- Melt chocolate chips in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat.
- Fill each taco shell almost to the top with vanilla ice cream. If it softens, freeze the filled shells for a few minutes.
- Dip the tops into melted chocolate or drizzle chocolate over the ice cream.
- Immediately sprinkle with crushed peanuts.
- Freeze for 10 minutes, then serve (add chopped fruit if desired).