Directions

1. Preheat oven to 400 F.
2. Fold mini lavash and cut edges to make a taco shape (Tip: bake scraps with the rest of the Lavash shell and eat them as chips!)
3. Bake in an upside down muffin tin with toothpicks for 6 min until crisp.
4. Fill with ice cream and freeze for at least an hour.
5. Melt chocolate with a little oil and spread evenly on top (or dip it! The chocolate dries quick).
6. Freeze for at least 10 min to let the chocolate and ice cream harden, then enjoy!