For the taco shells, prepare pizelle cookies according to this recipe, adding powdered cacao to the batter. Bake them a little shorter than you would if you baked them normally. Place them straight from the waffle iron over small boxes that you surely have in the house. Press sides flat against the boxes. It only takes a few minutes for the shell to completely cool and harden.You can also use store bought ice cream shells.
Smother some spread of your choice over the inside of the shell. Add some fudge, too.
Soften the vanilla ice cream by taking it out of the freezer for a few minutes. Fill the shells with it.
Melt your chocolate melts or chocolate bar in a pot or in the microwave. Have plastic wrap ready as well as the toppings of your choice, like nuts, caramel bits, or sprinkles.
Work quick: Spoon 2 to 3 tablespoons of melted chocolate over the individual ice cream tacos, sprinkle with toppings of your choice, wrap them immediately in plastic wrap and place them into the freezer to harden. Repeat for every taco shell until they are all placed in the freezer.