Remove the ice cream from the freezer and allow it to sit at room temperature for about 10 minutes. This will make it easier to spread into even layers.

Arrange the fudge-covered graham crackers in a single layer across the bottom of a 9x13 baking dish. This layer helps make serving easier later and adds a delicious chocolate crunch.

Spread half of the softened vanilla ice cream evenly over the graham cracker layer.

Warm the hot fudge sauce until it's pourable. Carefully pour the hot fudge over the ice cream layer, spreading it as evenly as possible.

Drizzle the caramel sauce over the fudge layer. Sprinkle about half of the peanuts over the top. Feel free to adjust the amount based on your preference.

Spread the remaining half gallon of vanilla ice cream over the fudge, caramel, and peanut layer. Smooth the top with a spatula.

Make the Chocolate Shell: In a microwave-safe bowl, combine the chocolate chips and coconut oil.

Microwave in 30-second intervals, stirring between each interval until completely melted and smooth. Pour the melted chocolate mixture over the top of the ice cream layer.

Sprinkle the remaining peanuts over the chocolate layer before it hardens.

Place the dessert in the freezer for 2 to 3 hours, or until completely firm. Slice and serve.