Preheat oven to 350°F.

Slice each of the Flatout wraps in half (width-wise not length-wise).

In a small dish, combine the sugar and cinnamon. Brush one side of the wraps with the olive oil and then sprinkle the cinnamon-sugar mixture evenly across wraps.

Shape 6 pieces of aluminum foil into mold for the cone. (See video in post.)

Roll each half-wrap into a cone shape, using the rounded edge of the wrap as the point of the cone. (Tip: Put the cinnamon-sugar side on the inside so the ice cream cones won’t be too messy to eat!) Insert foil mold into cone and place seam-side down on a baking sheet.

Bake at 350°F for 7-9 minutes. (Note: Watch closely to ensure cones don’t burn.) Remove from oven and place cones in freezer for at least 1 hour. (This ensures that the cones are super cold once the ice cream gets added.)

Place two chocolate chips in the bottom of each cone to prevent ice cream from melting out.

Using a small spoon, fill each of the cones with softened ice cream, pressing gently to ensure ice cream fills entire cone. Place rounded scoop of ice cream on top of each cone. Lay filled cones on a parchment-lined baking sheet. Freeze cones for at least 3 hours, or until ice cream is firm again.

Fill small saucepan with 1-2” of water. Place pan over low heat and bring to a gentle simmer. Pour remaining chocolate chips into a small heatproof bowl. Place bowl on top of the saucepan. Heat, stirring occasionally, until chocolate is fully melted and smooth. (This double-boiler method ensures that the chocolate does not burn. You can also use a microwave to melt the chocolate in 30 second intervals.)

Place chopped peanuts in a small bowl.

Remove the melted chocolate from the heat and let it cool slightly. (If it’s too hot, the chocolate will just melt the outer layer of ice cream and then slide off the cone.)

Working quickly, dip each frozen cone into melted chocolate, rotating until fully coated. Wait several seconds and then dip cone into chocolate again. Dip cone into chopped peanuts and place back onto parchment-lined tray. (Tip: If the melted chocolate seizes up when you dip the cones in, just stir a bit of olive oil into the chocolate until it’s smooth again.)

Freeze cones for 2-3 hours before serving.