Step 1

Working with 1 cookie at a time, microwave on a paper towel or paper plate until pliable, 20 to 30 seconds. Working quickly, gently bend the cookie into a taco shell shape. (You can shape it over the handle of a wooden spoon, or simply shape it with your hands.) Allow the shells to cool.

Step 2

Line a platter or small sheet pan with parchment paper and place it in the freezer. Carefully fill each shell with 2 ½ tbsp ice cream. After filling each shell, place it on the platter in the freezer. Freeze the filled shells until the ice cream is completely firm, about 45 minutes.

Step 3

Meanwhile, place chocolate in a double boiler; melt over low heat, stirring constantly until completely melted (the water should be simmering, not boiling; do not allow the chocolate to burn).

Step 4

Working quickly, spoon a small amount of chocolate over the top of each taco, spreading into a thin layer; immediately sprinkle with peanuts. Freeze until the chocolate is set, about 15 minutes.

Step 5

Serving size: 1 taco