In a medium mixing bowl, stir the sweetened condensed milk and Nutella together until combined.

In the chilled bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Stir 1 cup of the whipped cream into the condensed milk mixture until combined. Pour this mixture in with the rest of the whipped cream and fold together until no more white streaks remain.

Pour mixture into a freezer-safe container, covering the top with aluminum foil. Freeze for 4-6 hours or overnight.

Prepare the Nutella centers by lining a plate with parchment or wax paper. Using two small spoons, scoop teaspoon-sized dollops onto the plate until you have 10 dollops. Place in the freezer to harden completely.

Place the chocolate chips and oil in a medium microwave-safe bowl, and heat in the microwave until smooth and melted--I recommend removing the chocolate and stirring every 30 seconds so that you don't risk burning the chocolate**.

Drizzle 2-3 teaspoons of the melted chocolate into each cone, swirling to coat the interior. Allow excess chocolate to fall to bottom for the chocolate "plug". Set cones upright in a glass and place in the freezer for at least 5 minutes. Reserve the rest of the chocolate for the tops of the Drumsticks.

Trace a plate (or anything round) that is 12 inches in diameter on a piece of parchment paper. Cut out the circle, then cut it into 4 equal quarters. Repeat process until you have 10 quarters.

Remove cones from freezer, then wrap each one with a parchment quarter, securing with a piece of tape.

Take the ice cream and Nutella dollops out of the freezer. Working one at a time, use a small spoon to scoop the ice cream into a cone, filling to just above the rim of the sugar cone. Place a Nutella dollop onto the center of the ice cream, then scoop more ice cream on top, filling almost to the top of the parchment paper. Immediately return to the freezer, and repeat with the rest of the cones.*** Allow cones to chill in the freezer for at least 2 hours.

If melted chocolate has hardened, re-melt in the microwave at 30-second increments until smooth. If possible, pour melted chocolate into a smaller, flat-bottomed dish to make dipping easier. Place chopped nuts into a small bowl.

Again, working one at a time, remove a cone from the freezer, dip the top of the cone into the chocolate. Allow excess chocolate to drip off, then immediately dip (or sprinkle) in chopped nuts. Return to the freezer and repeat process with the rest of the cones. Keep in the freezer until ready to serve.