Line a baking sheet with parchment paper. Using an ice cream scoop, place a scoop of vanilla ice cream onto the parchment paper. Use the back of the scoop or a spoon to slightly press the ice cream ball down to flatten.

Place a popsicle stick in the lower middle half of the ice cream scoop after flattening. Continue with remaining scoops of ice cream.

Place the baking sheet into the freezer to set up the ice cream, about 30 minutes.

Once the ice cream balls have set, pour the chocolate chips and the coconut oil into a microwave safe bowl. Microwave for 30 seconds, stirring after. Continue to heat, 30 seconds at a time until chocolate is melted and smooth.

Add the raw Spanish peanuts to the melted chocolate and stir.

Remove the ice cream balls from the freezer and use a spoon to pour the chocolate mixture over the ice cream bar. You’ll want to move quickly because the cold ice cream will harden the chocolate coating fast. Place back onto the parchment paper and continue until all the ice cream bars are coated.

Place the baking sheet back into the freezer for another 15-30 minutes or until ready to serve.

Once the chocolate is set, you can place all the ice cream bars in a ziploc or airtight container and store in the freezer.