We're such fans of tacos, we even made a dessert version! Instead of a classic waffle cone, this sweet taco features a thin, crispy cookie called a tuile shaped into a taco shell and filled with ice cream.

Preparation

For the tuile tacos shells, use a spoon or spatula to mix together the egg whites, sugar and vanilla extract until the sugar has dissolved. Mix in the flour and salt until evenly incorporated, then stir in the melted butter. Allow to rest in the refrigerator for 2 hours.

Heat oven to 325°F.

Spread 2–3 tablespoons of tuile batter into a circle on a lined baking sheet. Repeat to create 4 circles, each approximately 4 inches in diameter and 2 inches apart. Bake 12–15 minutes, or until light golden brown.

Remove from oven and quickly shape into taco shells while still warm and pliable using a taco holder to hold up the sides. If you don't have a taco holder, line the back of a book with parchment paper and lay the shell over it to create the taco shape. Shells will set firm in 10–20 seconds.

When shells are cooled to room temperature, brush the inside with melted chocolate and place in freezer. When chocolate is set, carefully fill shells with ice cream and quickly place back in freezer for 15–20 minutes.

Finish ice cream tacos by brushing the outside with chocolate or drizzling melted chocolate over the top, and adding sprinkles or other toppings as desired. Chill for 2 hours before serving.