Make the foil taco holder

• Layer two sheets of foil and fold in half, then in half again, and again.
• Fold backward and forward like a fan, then repeat for the other half to create taco-shaped ridges.

Melt the banana white chocolate

• Melt the white chocolate in the microwave.
• Stir in a few drops of banana cream oil (and optional yellow dye).

Crush the vanilla wafers

• Crush the vanilla wafers and dump them into a bowl.

Steam and unroll the waffle cones

• Add a little water to a pot and bring it to a simmer; place a metal strainer over the pot without letting it touch the water.
• Add one waffle cone, cover with a lid, and steam just until the cone starts to unroll itself and becomes soft and flexible.
• Carefully unroll the softened cone along the seam; if it cracks, steam it a few more seconds.

Coat the shells

• Spread the banana white chocolate on the outside of the unrolled waffle.
• Dunk it straight into the crushed vanilla wafers until completely coated.

Shape and crisp the shells

• Drape the coated waffle into the taco holder while still flexible.
• Let them cool completely until crisp and able to hold their shape.

Add the chocolate barrier

• Brush a thin layer of melted banana white chocolate inside each crisp shell.
• Let it set until hardened to protect the shell from sogging.

Fill with ice cream

• Let the banana pudding ice cream sit out a few minutes until soft enough to scoop and spread.
• Fill each shell generously and smooth out the top.
• Freeze immediately until completely firm.

Top and serve

• Top with fresh banana slices and broken vanilla wafer pieces.
• Finish with a light drizzle of sweetened condensed milk and enjoy.