Homemade Frozen Chocolate Tacos

Set up your shell station
Set up 4 cans or boxes of the same height into an open square and drape 4 wooden spoons across them to create a place to hang and shape the taco shells.

Make the batter
In a large mixing bowl, whisk the egg whites, sugar, milk, 2 tablespoons of the butter, vanilla, and salt until smooth. Sift in the flour and whisk until fully smooth.

Cook the shells
Preheat the Cravings Enamel Skillet over medium heat. Add about ¼ cup of the batter, spreading it into a thin circle. Cook until the top is covered with small bubbles, about 3–4 minutes, then gently flip and cook the second side.

Remove from the pan and let cool slightly until safe to handle, about 2 minutes. Bend each round into a taco shape, leaving about 1 inch of space in the center. Hang each waffle over a wooden spoon and let cool into shape for about 15 minutes. Repeat with the remaining batter and spoons.

Oven instructions
Preheat the oven to 375°F while making the batter. Line a baking sheet with parchment paper and add 2 tablespoons of batter, spreading it into a thin circle with an offset spatula. Repeat 1–2 more times per sheet.

Bake for 5–6 minutes, until the edges are golden. Remove from the oven and, while keeping the shells on the parchment, shape them into tacos. Let cool completely. If working in batches, set up 2 large cans with a wooden spoon across them and hang each shell over the spoon to cool into shape (about 15 minutes). Repeat with remaining batter.

Fill the tacos
Place a dinner plate on a flat surface in the freezer. Once the taco shells are fully cooled and hardened, work quickly to fill each with ⅓–½ cup ice cream, shaping it gently to fit the shell. Use an offset spatula or knife to scrape off excess ice cream.

Arrange the filled tacos on the plate in the freezer. While they freeze, combine the chocolate and oil in a small microwave-safe plate or shallow bowl. Microwave on high, stopping to stir every 45 seconds, until melted, about 2 minutes total. Stir in the peanuts and flaky salt.

Dip and top
Remove the tacos from the freezer and dip each into the chocolate-peanut mixture, fully covering the ice cream and coating about ½ inch of the taco shell. Let the chocolate set slightly, about 1 minute, then dip again and return to the freezer.

Repeat with the remaining tacos and chocolate mixture until all are coated and frozen.