Add in all of your ice cream ingredients into a blender. Blend on high for about 3- 4 minutes until smooth.

Divide among 10 ice cream molds. Cover your ice cream mold with the lid, and place wooden popsicle sticks 3/4 of the way into each mold.

Freeze for at least 4 hours or overnight.

Melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth, for about 2 minutes total

Once your bars are frozen, pour the chocolate into a deep mug, and dip each bar 3/4 of the way into the chocolate. Layer them on a parchment lined tray or cutting board and place them back into the freezer for 10-15 minutes to harden. Optional: Top them with crushed peanuts after coating them in chocolate

To store, layer them in a freezer-safe container with parchment between each layer, or individually wrap each bar with a small piece of parchment and place into a large ziplock bag.