Step 1: Prepare the Ice Cream Filling

1. Let 2 ½ cups strawberry rhubarb ice cream soften at room temperature for 10 minutes.

2. Transfer to a large bowl and fold in 1 cup chopped chocolate-filled waffle cone bites.

3. Transfer to a container and freeze until hard enough to scoop, at least 1 hour.

Tip: Stir gently to keep the waffle cone bits intact. Use a sturdy spoon to mix evenly.

Step 2: Make the Profiterole Dough

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.

2. In a small saucepan, combine ¼ cup whole milk, 4 tbsp unsalted butter, ¼ cup water, and a pinch of fine salt. Cook over medium heat until the mixture is shimmering and the butter is melted, about 2-3 minutes.

3. Stir in ½ cup all-purpose flour to form a dough. Cook, stirring, for about 3 minutes, until the dough pulls away from the pan and smells slightly nutty (don’t let it brown).

Tip: Stir constantly to avoid lumps. The dough should be smooth and slightly glossy when ready.

Step 3: Finish the Dough

1. Transfer the dough to a stand mixer bowl and beat on medium-high speed for about 2 minutes to cool slightly.

2. Add 1 egg and beat until fully combined. Add the second egg and beat until the dough is sticky and glossy.

Tip: If you don’t have a stand mixer, use a hand mixer or beat vigorously by hand. The dough should be smooth and pipeable.

Step 4: Pipe and Bake the Profiteroles

1. Transfer the dough to a pastry bag fitted with a ¾-inch round tip.

2. Pipe 12 mounds of dough (1 ½ inches wide, 1 inch high, 1 inch apart) onto the prepared baking sheet. Smooth pointy tops with a wet finger.

3. Bake for 25-30 minutes, until deep golden and crisp. Cool completely on a wire rack.

Tip: Don’t open the oven door during baking to keep the puffs airy. Check for crispness before removing.

Step 5: Fill the Profiteroles

1. Slice the cooled profiteroles in half horizontally.

2. Scoop a 1 ½-oz portion of the prepared ice cream into each profiterole, pressing the tops gently to adhere.

3. Place on a baking sheet and freeze until hardened, about 1 hour.

Tip: Work quickly to keep the ice cream firm. Use a small ice cream scoop for even portions.

Step 6: Make the Chocolate Topping

1. Bring a few inches of water to a simmer in a small saucepan.

2. Combine 4 oz chopped semisweet chocolate and 2 tbsp refined coconut oil in a heatproof bowl set over the saucepan (not touching the water).

3. Stir until mostly melted, then remove from heat and stir until smooth. Pour into a wide mug or liquid measuring cup and let cool slightly.

Tip: Stir gently to avoid overheating the chocolate. Cooling slightly prevents melting the ice cream.

Step 7: Dip and Serve

1. Hold the bottom of a frozen profiterole and dip the top into the chocolate to coat, letting excess drip off.

2. Sprinkle with ½ tsp chopped peanuts and a pinch of flaky sea salt.

3. Return to the freezer for at least 10 minutes to set the chocolate.

4. Serve immediately or store in the freezer until ready.

Tip: Dip quickly to keep the ice cream cold. Serve on a chilled platter for a party-ready look.