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4.50 from 2 votes

PB Ice Cream Waffle Taco

An epic ice cream dessert that adds a bit of fun into any evening, especially when shared with someone special.
Servings: 6

Ingredients

For The Waffle Taco

  • 1 container shake 'n pour pancake mix
  • 1/2 cup sugar cookie mix
  • 1 1/2 cups cold water
  • 1/3 cup chocolate chips
  • non stick cooking spray

Other Infredients

  • 1 container Blue Bunny®PB 'N Cone™ ice cream
  • chocolate syrup
  • 2-3 waffle cones, crushed

Instructions

To Make The Waffle Tacos

  • Carefully add the cookie mix into the shake n pour container. Pour in the water, seal, and shake-- mixing until the batter's completely incorporated. Add in the chocolate chips, shaking again to evenly disperse.
  • Preheat a round waffle iron. When ready, spray the iron with the non stick cooking spray. Pour just enough batter onto the iron so that it spreads out in a complete, thin layer. Add more water to the batter if necessary so it spreads.
  • Cook the waffles, according to the iron's directions, until they're cooked through and golden brown. Carefully remove the cooked waffle and transfer to a cooling rack. 
  • As soon as the waffle's cool enough to handle, place the handle of a wooden spoon in the middle. Carefully fold the waffle in half, over the spoon, creating a taco shell shape. Let it cool completely before removing spoon. Repeat for all waffles.

To Assemble

  • Fill each waffle taco shell with generous scoops of the PB 'N Cones™ ice cream. Three small scoops, or two large, fit across perfectly.
  • Plate the stuffed waffles and pop them into the freezer for 3 minutes, just long enough to firm up the ice cream.
  • Serve the waffles topped with chocolate drizzled overtop and sprinkled with crushed waffle cone bits.