For the Filling:
1 quart vanilla bean ice cream
For the Topping:
6 ounces semi-sweet chocolate chips
1 tablespoon coconut oil
Sprinkles and/or chopped nuts (optional)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Cinnamon Sugar:
In a bowl, stir together the granulated sugar and ground cinnamon.
Prepare the Taco Shells:
Lay the tortillas on a sheet pan. Brush one side with melted butter and sprinkle with the cinnamon sugar mixture.
Fold the tortillas in half and place them on an upside-down muffin tin with the cinnamon sugar side facing up. Bake for 10 minutes.
Remove from the oven and let cool.
Fill the Taco Shells:
Once cooled, fill each taco shell with vanilla bean ice cream. Smooth the sides and place them on a pan. Freeze for 30-60 minutes.
Make the Chocolate Topping:
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave for 45 seconds, stir, and heat longer if needed until melted and smooth.
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