Combine the chocolate chips and coconut oil in a small heatproof bowl. Microwave for 60 seconds, stir, and then microwave for another 20-30 seconds. Let it sit a minute and then stir until smooth.

Take about a scant tablespoon of the chocolate sauce and pour it into the ice cream cone while simultaneously turning the ice cream cone to coat the entire interior of the cone. Set the cones in a popsicle mold or in the grates of the shelf in the freezer to set up while still keeping them upright. Let the cones set up in the freezer for 5 minutes.

Using a small ice cream scoop, scoop about two or three small scoops of vanilla ice cream into the inside of each cone. Top each cone with two heaping scoops of ice cream using the same small scoop. Use the back of a spoon or the scoop to form the ice cream into a nice round shape. Continue until you have topped all the cones with ice cream. Place the cones back in whatever holder they were in previously and place them in the fridge for another five minutes.

Add the chopped nuts to a small dish. Place the chocolate sauce bowl next to the nuts. Take one cone out of the freezer at a time. Tilt the chocolate sauce bowl to the side and turn the ice cream scoop in the sauce until fully coated. Hold the cone over the bowl for a few seconds to allow excess to drip off. Gently press the still soft chocolate covered cone into the nuts, turning one or two times. Place the cone back in the freezer to set up. Continue that process until all the cones are topped with chocolate and nuts.

Allow the cones to chill in the freezer for at least five minutes to completely harden. The cones will last up to a week in the freezer.