Take your Doh! out of the fridge and let it sit at room temperature for 5–10 minutes, just until it’s soft enough to shape but not sticky.

Divide the dough into 6 equal portions (about golf ball size). Roll each portion into a ball, then flatten it into a thin circle, roughly 8–10 cm wide.

Place each dough circle onto a lined baking tray. Gently shape one side slightly thinner—this will make folding easier later.

Bake in a preheated oven at 165°C for 8–10 minutes, until the edges are golden but the center is still soft.

Remove from the oven and immediately drape each warm cookie over a rolling pin, bottle, or the edge of a muffin tin to create a taco shell shape. Let them cool completely so they hold their form.

Once cooled, carefully lift the cookie taco shells and set them aside. If desired, brush the inside lightly with melted chocolate and let it set—this helps prevent melting and adds flavour.

Scoop your favourite ice cream into each shell, pressing gently so it fills the taco evenly.

Add toppings like chocolate chips, sprinkles, crushed nuts, or caramel drizzle.