Whisking continuously for about 5-7 minutes, gradually increase heat from low to medium/high.
Once it begins to thicken, remove from heat and refrigerate until chilled.
For Taco Shells:
Preheat oven to 350 (if your oven runs hot, you might need to lower just slightly).
Combine all ingredients in blender until they are pureed.
On a parchment lined baking sheet space out sizable scoops of the puree.
Using the back of a spoon spread out each scoop into a flat circle.
Bake for about 20 minutes then flip them over for another 10 minutes or so until the “tortilla” becomes solid yet flexible.
Remove baking sheet from oven and wait a minute for “tortillas” to slightly cool.
Next “hang” each tortilla by folding it over the baking rack directly.
Bake like this for another 20-30 minutes or until golden brown and crispy (center might be slightly more chewy depending on thickness and cooking time).
Remove from oven and prop them open while they cool slightly. If they cool closed, they are harder to fill.
Alternatively, you can also use this taco oven rack!
Note: You do not want to make these too thick in the center or they can crack more easily. By keeping them uniformly the same thickness, your “tortillas” will be more flexible prior to “hanging” or baking them on the rack.
Once you have removed taco shells from oven and ice cream is made, you may begin assembling your dessert taco by filling the shells with ice cream.
Be careful when trying open the taco shells as they may crack if you open them too wide.
Once you have filled your shells with ice cream, garnish with topping like nuts, 85% dark chocolate chips,