Put the sugar cones in a food processor or blender. Pulse a few times. Add the sugar and melted butter and pulse a few more times.
Put this mixture into a pie pan and use a spoon to help form into a pie crust, flat on the bottom and up the sides of the pie pan. Place in the freezer for at least 3 hours.
Let the vanilla ice cream come to room temp and put in the pie crust. Use a spoon to flatten the top.
Drizzle the magic shell over top and sprinkle the chopped peanuts over top.
Place back in the freezer for at least 2 hours before serving.