In a large bowl, whisk together the flour, sugar, and salt. Once thoroughly mixed, add the melted butter, whole milk, almond extract, vanilla extract, and egg whites. Stir until smooth. This mixture should be somewhat runny, resembling pancake batter.

Heat a non-stick skillet over medium heat and lightly grease with butter. Pour a small amount of the batter (around 2 tablespoons) into the pan. Spread it into a circular shape and cook until the edges begin to brown and bubbly, about 1-2 minutes. Carefully flip and cook for another minute. Remove from the heat and shape the taco into a shell while still warm—bend it over a spoon or your hand.

Once you cook your taco shells, allow them to cool on a wire rack. This cooling process lets them firm up and ensures they hold their shape.

In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Heat in 30-second increments, stirring after each until melted and smooth. Use this mixture to coat the inside of your taco shells lightly. This will add a layer of flavor while also preventing the ice cream from leaking.

Scoop your favorite ice cream into each taco shell. Use a spoon to pack the ice cream into the shell, ensuring it’s generous yet won't overflow.

Drizzle the remaining chocolate over the filled tacos. Sprinkle your chosen nuts, sprinkles, or marshmallows for added texture and fun.