Add sugar cones to a food processor and pulse until finely ground.

Mix the cone crumbs with melted butter until the mixture is fully coated.

Press the crust mixture firmly into the bottom and up the sides of a pie plate.

Place the pie plate in the freezer while you prepare the filling.

In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Remove the pan from the heat, then add 1/2 cup of the chocolate chips.

Allow the mixture to sit for 5 minutes, then stir until smooth and glossy.

Let the mixture cool slightly and spread over the cold crust.

Freeze for 30 minutes.

Remove the vanilla ice cream from the freezer and let it soften at room temperature for about 15 minutes.

Spoon the softened ice cream into the chilled pie crust.

Smooth it out evenly, mounding the center slightly for a classic pie shape.

Place the pie back into the freezer to harden completely.

Microwave the remaining chocolate chips with the coconut oil in 30-second intervals, stirring between each cycle, until fully melted and smooth.

Cool slightly and pour evenly over the ice cream layer.

Quickly sprinkle chopped peanuts over the top before the chocolate hardens.

Return the pie to the freezer until ready to serve.