Triple Berry Choco Taco

DIRECTIONS

1. Fill the waffle shells with softened vanilla bean ice cream, smoothing the top with a flat spatula or the back of a spoon.
2. Press a few small pieces of Naturipe Strawberries and Blackberries into the ice cream so they are “anchored” inside the shell.
3. Place the tacos in the freezer for at least 45 minutes. You want the ice cream surface to be very firm before adding the final toppings.
4. Melt the dark chocolate and coconut oil in the microwave in 20-second bursts. Stir until glossy and smooth. Transfer to a small piping bag or use a spoon for a handcrafted look.
5. Remove the tacos from the freezer. Artfully pile the fresh Naturipe Raspberries, Blackberries, and Strawberry quarters onto the ice cream.
6. Immediately drizzle the melted chocolate back and forth over the berries. The cold fruit will help the chocolate set into beautiful, crisp ribbons. Serve immediately!

Pro Tips:

• For extra flair, let a little bit of the chocolate drizzle run down the side of the waffle shell, just like in the photo.
• Berry Prep: Make sure your berries are completely dry after washing; any water will prevent the chocolate drizzle from sticking to them.