Chocolate-Covered Ice Cream Tacos

Ingredients

Choose Every Taco Shell:

two-thirds cup all-purpose flour

50 g of sugar 

kosher salt, 1/8 teaspoon 

2 tablespoons of melted unsalted butter plus more for lubricating the pan 

14 cup of milk 

A quarter teaspoon of almond essence 

One-half teaspoon of vanilla extract 

Two big egg whites Other ingredients:

Dark chocolate chips, 10 ounces.

Coconut oil, 3 tablespoons 

4 cups ice cream (you can use any flavor; the original Choco Tacos feature fudge-swirled vanilla ice cream)

1/2 cup of chopped nuts plus any other preferred garnishes, such as sprinkling 

Directions

Gather six to eight hardback books that are one inch thick, clean the covers and spines of those books, and then cover them with parchment paper. They can serve as your taco shell molds if you position them vertically with their spines up.

For the taco shells: In a medium bowl, whisk together the flour, sugar, and salt to make the taco shell batter. The milk, vanilla extract, and almond extract should be whisked into the separate dish with the melted butter. The egg whites are then whisked in. To create a smooth batter, combine the wet components with the dry ingredients.

Heat a pan to medium heat to begin cooking the shells. Spread butter on it before adding 2 1/2 tablespoons of batter. To create an equal circle, gently spread it out using the back of a spoon or an offset spatula. Cook for 3 to 5 minutes, until the bottom is just beginning to brown. One to two minutes more after flipping, cook the second side until just starting to brown. It should form a taco shell when you take it out of the skillet and carefully fold it over the book's spine. Allow the book to cool. Continue by using the remaining batter.

For the toppings and fillings: In a microwave-safe bowl, combine the chocolate chips and coconut oil to form the chocolate topping. 

Melt in the microwave in 30-second bursts, stirring in between. Before covering the tacos with chocolate, let it somewhat cool.

Allow the ice cream to soften slightly before filling the taco shells, drizzling on as much chocolate as you like, and topping with nuts. When making these ahead of time, place them in the freezer, uncovered, for a few minutes to let the chocolate solidify. Then, wrap them in plastic wrap and store them in the freezer until you're ready to enjoy them.