Place 7 pieces of bacon in a row. Then put a slice perpendicular in the center and weave it through (over, then under). Make your way to the edges with 4 more slices, alternating the starting position. Place a bowl over the center, cut the edges with a knife and remove excess. Bake at 400 degrees for 15 minutes. Tape 2 skewers between the tops of two glass bottles. Lay the bacon weave over the skewers to create taco shape. Bake for another 15 minutes on skewers. Let taco cool and then fill with vanilla ice cream. Dip choco taco in melted milk chocolate and sprinkle on nuts. Freeze for 30 minutes and enjoy!