In a medium bowl, whisk together eggs and sugar until combined.

Add the milk, vanilla, and butter, and whisk until fully incorporated. Add in flour and cocoa and whisk until fully incorporated.

Heat a small nonstick pan over medium-low heat. Add a little less than 1/3 cup of batter at a time, and tilt pan to spread evenly like a crepe. Cook until bubbles appear on the surface, about six to eight minutes, then flip shell and cook another three to four minutes. If it gets ready too fast, lower heat – make sure it cooks slow and steady, as the longer it cooks, the firmer and crispier it will be.

If you want to get a waffled look, when taco is still warm, press it onto a cooling rack with Gefen Parchment Paper, then rotate 90 degrees.

To form its shape, place tacos in a taco stand or between cups of an inverted muffin pan. Let it set for five to 10 minutes, then freeze for around 10 minutes, until hardened.

Combine chocolate and coconut oil in bowl, then melt in a microwave for two minutes, stirring every 30 seconds, until melted. (Alternatively, use a double boiler.)

Remove tacos from the freezer and spoon in some chocolate until each taco is covered in a chocolate layer. Freeze for another five minutes or until hard. Reserve remaining chocolate for coating.

Place the ice cream in a piping bag fitted with round tip (or in a ziplock bag with the corner cut off. Pipe into each taco until it’s full. (You can also spoon in the ice cream and press down until full.) Freeze for two hours or until ice cream has hardened.

Microwave reserved chocolate. Remove tacos from freezer and smooth out tops with spatula or spoon. Dip the tops of each taco in chocolate, and immediately garnish with one of the topping options.

Serve immediately or return to freezer till ready to serve.