INGREDIENTS
12 sugar cones
6 tablespoons butter, melted
2 1/2 cups semi-sweet chocolate chips, divided
1/2 cup heavy cream
1 quart vanilla ice cream
6 tablespoons coconut oil
1/2 cup chopped peanuts
PREPARATION
Process cones in a food processor until finely ground.
Mix crumbs with melted butter until thoroughly coated, then press mixture firmly into the bottom and up the sides of a pie plate. Place in freezer while you work on filling.
In a medium saucepan over medium heat, heat cream until it just comes to a simmer. Remove from heat and add 1/2 cup chocolate chips. Let sit 5 minutes, then stir until smooth.
Let mixture cool slightly, then spread over cold crust, using a rubber spatula to spread up the sides a bit. Chill in freezer 30 minutes.
Remove ice cream from freezer for 15 minutes to soften. Spoon into pie shell and smooth out, mounding slightly in the center. Place pie back in freezer to harden.
Once pie has hardened, make the topping:
Heat remaining chocolate chips and coconut oil in the microwave in 30 second intervals, stirring in between, until melted and smooth.
Let mixture cool slightly, but not so much that it’s no longer liquidy. Pour over ice cream to cover completely, then quickly sprinkle peanuts over the top before chocolate hardens. Place pie in freezer until ready to serve. Enjoy!
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