Ice Cream Tacos

Make cinnamon sugar: On a small plate, combine sugar and cinnamon and mix until fully combined. Melt chocolate chips over a double boiler until smooth. Set aside. In a small skillet over medium heat, heat butter. Add tortillas and sauté, 1 at a time, until golden and crisp, 2 minutes per side. Dredge both sides of the tortilla in cinnamon sugar. Shape the tortillas: Fold tortillas in half and dip the outer edges in melted chocolate, then dip in sprinkles. Flip over a muffin tin and stand the tortillas upright. Let sit until chocolate is hardened, about 10 minutes. Fill each taco with 3 scoops of vanilla ice cream. Top with caramel sauce. Freeze until hard, at least 30 minutes.