In a microwave-safe bowl, place the chocolate chips and coconut oil. Microwave at 70 percent power for 90 seconds. Stir and continue to microwave, if needed, at 15 second intervals until the chips are mostly melted. Stir to use the residual heat to fully melt the chocolate chips.
Scoop vanilla ice cream into a jar to fill about half way. Top with some of the peanuts. Spoon the chocolate mixture over the peanuts. Top with broken ice cream cones.
When all the jars are filled, place in the freezer. Let freeze a few hours and top with lids (option). Keep in the freezer until ready to serve.
You’ll need 8 half-pint mason jars to prepare this recipe as directed.