Ice cream crunch tacos

published on 20 September, 2018 at 16:16
Ingredients
1 pint vanilla ice cream in a paper container, slightly softened
8 pizzelle cookies
1/2 cup chopped hazelnuts
1/2 cup Hot fudge
3 tbsp sugar
1 cup dark chocolate

Method
Slice the carton of ice cream into 4 round pieces.
Place ice cream 1 disc on each of 4 pizzelle cookies.
Sprinkle with hazelnuts and drizzle with hot fudge, top with a second pizzelle and press down. Freeze for 2 hours.
Dip half of ice cream sandwich in a dark chocolate then sprinkle with chopped nuts.
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