Drumstick Ice Cream Pie

Process sugar cones in a food processor until finely ground.

Mix crumbs with melted butter until well coated, then press mixture firmly into the bottom and up the sides of a pie plate. Place in freezer while preparing filling.

In a medium saucepan over medium heat, bring cream just to a simmer. Remove from heat and add 1/2 cup chocolate chips. Let sit 5 minutes, then stir until smooth.

Let the chocolate mixture cool slightly, then spread over the cold crust. Use a rubber spatula to spread up the sides a bit. Chill in freezer for 30 minutes.

Remove ice cream from freezer and let soften for 15 minutes. Spoon into pie shell and smooth out, mounding slightly in the center. Return pie to freezer to harden.

Once 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 the mixture cool slightly (but keep it liquid). Pour over the ice cream to cover completely, then quickly sprinkle peanuts over the top before chocolate hardens.

Place pie back in freezer until ready to serve. Enjoy!