Dip the Cocoa Cookie Taco Shell edges in chocolate shell topping and coat with flaky sea salt. Freeze 15 minutes to set.
Fill with lime or lemon sorbet.
Top with citrus zest and candied jalapeños (see below).
Bring 1/2 cup sugar and 1/2 cup water to a boil, stirring to dissolve sugar. Add 2 sliced large jalapeños; reduce heat to medium and simmer until jalapeños are soft, about 8 minutes. Strain, transfer to a small plate and mix with 1/2 cup sugar. Coat the rings with sugar, spread out and let stand until crisp, about 8 hours.
Want more ice cream tacos? Get the recipe for our Dulce de Leche Ice Cream Taco and our Strawberry Ice Cream Taco with Fruit Salsa.
Rachael Ray Every Day's June 2017 cover