DRUMSTICK ICE CREAM PIE

DRUMSTICK ICE CREAM PIE 8 waffle ice cream cones 6 tablespoons butter melted 1 cup graham cracker crumbs 3 tablespoons creamy peanut butter 1 3/4 cup Ghirardelli semi-sweet chocolate chips 1.5 quarts French Vanilla Ice Cream 1/4 cup refined coconut oil 3/4 cup chopped unsalted peanuts Pulse waffle cones in food processor until crumbly. Add butter, graham cracker crumbs, peanut butter and 1/4 cup chocolate chips. Pulse several times until well combined. Press into bottom and up the sides nonstick metal pie plate and freeze for 30-40 minutes. Remove ice cream from freezer and allow to thaw 10-15 minutes. Gently press ice cream in frozen waffle crust. Place in freezer for 30-40 minutes. Meanwhile place jar of coconut oil in warm water bath to melt. Melt remaining chocolate chips in microwave at 50% power for 1 minute. Remove from microwave and stir until bowl no longer feels warm. Add coconut oil and chopped peanuts. Continue microwaving at 50% power at 15 second intervals until smooth and melted. Pour over ice cream pie covering the entire top. Freeze until chocolate is set on top; approximately 30 minutes. NOTES,This pie is a little difficult to slice. Pull the pie out of the freezer and allow to thaw 10-15 minutes. Heat slicing knife in hot water prior to slicing.