6 large California Giant strawberries, small diced
For the topping:
2 ½ cup dark chocolate baking chips (sweetened)
½ cup whole milk
In a medium mixing bowl, mix 1 pint strawberry ice cream with diced strawberries, return to freezer.
In a medium mixing bowl, whisk together eggs, brown sugar, salt, vanilla, and milk until light and airy. Whisk in flour until well incorporated.
Heat a nonstick skillet over medium heat, and once hot, add 1 T batter to middle of the pan and IMMEDIATELY spread it out with the back of the measuring spoon so that it is thin as possible (think as thin as a crepe).
Cook for 25 seconds, flip, and cook the other side for 25 seconds more.
Immediately remove from pan and drape over the spine of a book to form the taco shape. Use your hands to gently press the sides against the book and shape it more until it is completely cooled. Once cool to the touch, put in freezer right away. Repeat with the rest of the batter.
Freeze taco shells until hardened. Once hard, remove taco shells and fill with strawberry ice cream filling. Return to the freezer and freeze for at least 1 hour.
In a medium bowl (not metal), microwave chocolate chips and milk in 30 second intervals until completely melted. Mixing each time.
Remove tacos in batches and stand them up on a piece of parchment paper. Drizzle lots chocolate over top and return to the freezer.
Let freeze until chocolate has hardened and then eat them up!