Take your pint of ice cream and let it sit out at room temperature while making the ganache, so it's soft enough to scoop.

Chop your peanuts into small pieces and set them aside in a shallow bowl.

Make your chocolate ganache by mixing the ganache ingredients and cooking in the microwave for 30 seconds; stir and, if needed, do an additional 30 seconds. Be careful not to overcook the chocolate because it will seize (which means it will turn hard and won't work). Set aside.

Take four short jars or cups so you can place your cones in them, and it will be easier to work with (see pictures above).

Take about 2 teaspoon of the ganache and put it at the bottom of each cone. Then scoop your ice cream evenly into each cone. Take the filled cones with their cups and place them in the freezer for about 10 minutes.

After the 10 minutes, remove them and scoop and smooth the ganache out on the ice cream. Then quickly either dip or sprinkle the peanuts on the chocolate. Repeat this process with the remaining cones and then place them in the freezer. These are best served the same day.**