Preheat oven to 375 degrees or turn pizzelle or waffle cone maker on.

In a medium bowl mix sugar and butter together. Add egg whites and almond extract.  

Add white rice flour, tapioca flour, cornstarch, and salt to egg mixture. Blend until well mixed.

Scoop 1 to 1 1/2 tablespoons batter onto lined, greased cookie sheet (about 5-6 crisps taco shells at once). Bake at 375 degrees for 9-10 minutes until edges begin to brown.

Pull out of the oven and immediately (one at a time) remove from pan and curl around the handle of a wooden spoon or something like it to form into a taco shell. Work quickly because as the crisps cool they will harden. This happens within a couple minutes of removing from the oven.

Once hardened, place in a ziplock bag and into the freezer until you are ready to assemble the tacos.

MELT 1/3 of the chocolate. Spread a very thin layer of melted chocolate on the inside of each taco shell. I like to freeze them to help them set quickly. Having them cold will also prevent the ice cream from melting.

When ready, pull ice cream out of the freezer so it has time to soften a little before using.  

Spoon softened ice cream into a piping bag or ziplock bag with a large round piping tip or cut a 1/2 inch hole in the tip. Place in freezer until ice cream sets firm. *The colder the ice cream, the quicker the chocolate will set and the less oozing you might have.

Prep toppings (candy bars, sprinkles, nuts, cookies, etc). 

Melt remaining chocolate. Pour into small bowl just big enough to dip the top of the tacos into.

Pip ice cream into chocolate (inside) covered taco shell. Fill to the very outside but don't overfill. Dip outer top (where you pipped the ice cream in) into chocolate to "lock" the ice cream in. IMMEDIATELY sprinkle with topping before chocolate hardens.

Immediately place in freezer to avoid further melting. Enjoy whenever you need a chocolatey cold treat. :)