Dip the Cocoa Cookie Taco Shell edges in chocolate shell topping and coat with toasted sweetened shredded coconut. Freeze 15 minutes to set.
Fill with dulce de leche ice cream.
Drizzle with caramel sauce, and top with shaved chocolate and toasted sweetened shredded coconut.
Want more ice cream tacos? Get the recipe for our Frozen Margarita Sorbet Taco and our Strawberry Ice Cream Taco with Fruit Salsa.
Learn How to Make Creamy Caramel Sauce—Quick!
Rachael Ray Every Day's June 2017 cover