Dip the Cocoa Cookie Taco Shell edges in chocolate shell topping and coat with finely chopped pistachios. Freeze 15 minutes to set.
Fill with strawberry ice cream.
Drizzle with crème fraîche thinned slightly with heavy cream, and top with chopped fresh strawberries and chopped fresh basil.
Want more ice cream tacos? Get the recipe for our Frozen Margarita Sorbet Taco and our Dulce de Leche Ice Cream Taco.
Rachael Ray Every Day's June 2017 cover