Mix cinnamon and sugar together in a bowl, set aside.
Place a 12 cup muffin tin upside down on top of a large baking sheet. Set aside. The baking sheet will catch any ice cream drips there might be.
Heat a skillet over medium high heat. Brush each side of a tortilla melted butter, then pan fry 1-2 minutes per side until they are starting to turn golden brown. Dust with cinnamon sugar, then shape into taco shells. I used an upside down muffin tin to keep the shells in a taco shape. Allow shells to fully cool before filling with ice cream.
Allow the ice cream to soften slightly to make filling the shells easier. Use a spoon to fill a shell with ice cream. After filling a taco shell with ice cream, return it to the upside down muffin tin to help it keep its shape. Then place the whole thing in the freezer for at least 20 minutes.
When ready to dip the tacos in chocolate, add 5 ounces of dark chocolate chips and 1 tablespoon of coconut oil to a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until chocolate chips are melted. Stir well. Remove the ice cream tacos from the freezer, and quickly dip the edges of each on in the melted chocolate, allowing the excess to drip off. If you can’t get the middle/inside of the taco coated, you can spoon some chocolate over it to completely coat, then allow the excess to drip off. Top with sprinkles.
Place tacos back in the freezer for at least another 20 minutes. After that, you can start eating them! But if you don’t want to eat them right away, you can transfer them to a freezer bag until you are ready to eat them.