Let’s create these incredible Drumstick Profiteroles, stage by stage:

Part 1: Prepare the Ice Cream Filling

1. Soften the 2 ½ cups of vanilla ice cream at room temperature for about 10 minutes until it’s easy to stir but not melted.
2. Transfer the softened ice cream to a large bowl and gently fold in the 1 cup of chopped waffle cone bites until they are evenly distributed.
3. Transfer this mixture to a freezer-safe container, cover, and place in the freezer until it is firm enough to scoop, at least 1 hour.

Part 2: Make and Bake the Profiterole Shells

1. Prepare Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2. Cook the Panade: In a small saucepan, combine the ½ cup whole milk, 4 tablespoons unsalted butter, ¼ cup water, and a pinch of fine salt. Cook over medium heat, stirring occasionally, until the liquid is shimmering and the butter is completely melted, about 2 to 3 minutes.
3. Add the ½ cup of all-purpose flour all at once. Reduce heat to low and stir vigorously with a wooden spoon or spatula until the mixture forms a dough and pulls away from the sides of the pan. Continue to cook, stirring constantly, for about 3 minutes to dry out the paste slightly. The flour should smell slightly nutty but not brown.
4. Finish the Choux Dough: Immediately transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for about 2 minutes to release steam and cool the dough slightly.
5. With the mixer on medium speed, add 1 egg and beat until it is fully incorporated and the dough is smooth again. Scrape down the sides of the bowl. Beat in the remaining egg until a sticky, glossy, smooth dough forms.
6. Pipe and Bake: Transfer the prepared choux dough to a pastry bag fitted with a 3/4-inch round tip. Pipe 12 mounds of dough onto the prepared baking sheet, each about 1 1/2 inches wide and 1 inch high, spaced about 1 inch apart. Use a wet fingertip to gently smooth out any pointy tops.
7. Bake for 25 to 30 minutes, until the profiteroles are puffed, deep golden brown, and feel crisp and light. Do not underbake, or they will collapse.
8. Transfer the baking sheet to a wire rack and let the profiterole shells cool completely.

Part 3: Assemble, Dip, and Finish

1. Fill and Freeze: Once the profiterole shells are completely cool, use a sharp serrated knife to carefully slice each one in half horizontally. Fill the bottom half of each profiterole with a 1 1/2-ounce scoop (a small scoop) of the prepared waffle cone ice cream. Press the profiterole tops down gently to adhere.
2. Place the filled profiteroles on a parchment-lined baking sheet and return them to the freezer until hardened, about 1 hour.
3. Make the Chocolate Shell: Bring a few inches of water to a simmer in a small saucepan. Combine the 4 ounces of chopped semi-sweet chocolate and 2 tablespoons of coconut oil in a heatproof bowl. Set the bowl over the saucepan (do not let the bowl touch the water) to create a double boiler.
4. Cook, stirring, until the chocolate is mostly melted. Remove from the heat and stir until completely smooth and fluid. Pour the melted chocolate into a wide mug or liquid measuring cup to make dipping easier. Let it cool slightly.
5. Dip and Garnish: Working quickly, hold the bottom of a frozen profiterole and dip the top into the slightly cooled chocolate to coat it, letting any excess drip off.
6. Immediately sprinkle the wet chocolate top with chopped roasted peanuts and a tiny pinch of flaky sea salt.
7. Final Freeze: Return the dipped profiteroles to the freezer on the parchment-lined baking sheet to let the chocolate shell set completely, at least 10 minutes. Serve frozen and enjoy!

The multiple freezing steps are essential for a clean assembly!