Combine chocolate and coconut oil in a heatproof bowl.
Set over barely simmering water; stir until smooth and glossy.
Keep warm on the counter. The chocolate should flow but not feel hot.
Prop cones upright in a muffin tin or glasses.
Spoon 1–2 teaspoons melted chocolate into each cone tip, swirling to coat the bottom 1 inch.
Chill 5–7 minutes until the chocolate sets. This plug stops drips and keeps the cone crisp.
Spoon another 1–2 teaspoons chocolate into each cone and rotate to coat the lower third inside.
Tip out excess chocolate back into the bowl.
Freeze 5 minutes. This barrier keeps the cone from softening over time.
Let the ice cream sit at room temp for 5–8 minutes until scoopable but not melty.
Pack a small amount into the cone top to anchor the scoop.
Form a rounded scoop on top, creating a dome that sits slightly wider than the cone rim.
Freeze 15 minutes to firm the scoop. Firm scoops dip cleaner and hold the shell better.
Stir the chocolate; if thick, warm it briefly so it flows smoothly.
Dip each cone upside down so the scoop submerges up to the rim. Let excess drip off.
Immediately sprinkle or roll the top in chopped peanuts. Work quickly so the chocolate doesn’t set before the nuts stick.
Set cones on a parchment-lined sheet and freeze 10 minutes to set the shell.
Dust the nutty top with a tiny pinch of flaky salt if you like contrast.
Wrap each cone tightly in parchment or plastic, then place in a zip-top freezer bag or container.
Freeze at least 1 hour for the classic, crisp-snap experience.
