In a mixing bowl, beat the heavy cream into stiff peaks.

Stir in the sweetened condensed milk and vanilla, making sure everything is incorporated.

In a saucepan over medium heat combine the sugar, cocoa, and heavy cream. Stir until the mixture is smooth.

Stirring occasionally, bring the mixture to a boil.

Add in the butter and allow the mixture to boil for 3-4 more minutes, stirring occasionally.

Remove the saucepan from the heat, stir in the vanilla and salt. Allow the mixture to cool to room temperature

In a saucepan over low heat combine the chocolate chips and coconut oil. Heat and stir until the mixture is melted and smooth. Allow the magic shell to cool to room temperature.

Place 8 wax cups on a small baking sheet lined with wax paper.

Add 1/4 cup of the homemade ice cream mixture to the bottom of each cup. Freeze 20-30 minutes.

After the ice cream has set add a popsicle stick to each cup. Then add a layer of hot fudge and peanuts. Freeze for 20 minutes.

Add 1/4 to 1/3 cup homemade ice cream on top of the hot fudge layer. Freeze for 20-30 minutes.

Add a final layer of peanuts and hot fudge. Freeze the popsicles for 6 hours or overnight.

To remove the cups, use a scissors to cut a small silt at the top of the cups. Begin to peel the cup away.

Prepare to dip one popsicle in the magic shell at a time. Place the others in the freeze while dipping so they can stay cold.

Transfer the magic shell into a cup or container that is large enough to fit the popsicle in. Dip the popsicle into the magic shell, allowing the excess chocolate to fall back into the container. Scrape excess chocolate off the bottom of the popsicle. Return the popsicle to the baking sheet lined with wax paper in the freeze and repeat the dipping process with the remaining popsicles.

Keep them frozen until your ready to enjoy. You can wrap them in plastic wrap to keep them fresh.