Mix sugar and cinnamon until combined; set aside.

Heat about an inch of oil in a large skillet over medium flame until shimmering. Working one at a time, add a tortilla to the skillet and let sizzle for 15 seconds. Flip the tortilla and use tongs to fold in half to create a taco shell. Cook on one side until golden, about two minutes, supporting the shell with tongs the whole time. Flip and cook until golden on the other side, about two minutes more.

Immediately toss in cinnamon sugar, then place in between cups of an inverted muffin tin. Repeat with remaining tortillas.

Once all the tortillas are fried, remove ice cream from the freezer and set aside to soften.

Melt chocolate chips in the microwave, stirring at 30-second intervals, until melted. Add a little canola oil as needed for a more pourable consistency.

When ready to assemble, scoop the softened ice cream into the tortilla shells. Drizzle with melted chocolate and top with sprinkles.

Store in the freezer for up to 24 hours if not serving immediately.