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Add the chocolate chips and coconut oil to a microwave safe bowl. On 50% power, microwave the chocolate chips in increments of 30 seconds, until completely melted and smooth. Stir in pinch of sea salt.
Set cones in a low ball glass so they stand up and are easier to work with. Dollop a small spoonful of the melted chocolate in the bottom of each cone. Add a small dollop of peanut butter to the bottom of the cone as well. This is to create a dark chocolate peanut butter surprise at the bottom of the cone (a delectable last bite!)
With a pastry brush (or spoon) coat the inside of the cone with the dark chocolate ganache. Set in freezer for 15-30 minutes, or until chocolate has hardened.
Next, add a even scoop of ice cream to the top of each cone (make sure the inside of the cone gets ice cream as well). It should take about 2 pints of Halo Top.* Set in freezer to harden, about 30 minutes to an hour.
The final step is to coat the ice cream in the dark chocolate mix. Line a baking sheet with parchment paper and set aside.
The chocolate may have hardened slightly at this point. If so, simply microwave it again at 50% power in increments of 30 seconds, until it is smooth and silky again.
Holding the cone, dip the top of the cone with the ice cream scoop into the chocolate, making sure the entire ice cream scoop is coated in the chocolate ganache. Sprinkle with roasted chopped peanuts. Set on baking sheet. Complete this process for all of the cones. Immediately place the drumsticks in the freezer. Let set for at least an hour.
Serve, enjoy, and be ready to be transported back to childhood!