Place your ice cream's freezer bowl in the freezer the day before.
On medium heat, heat 1 cup sugar in a saucepan, stirring with a wooden spoon, until it melts and gets a dark amber color. Carefully add 1 1/4 cups of heavy cream and stir until all the caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
In the same saucepan, bring milk, remaining cup of heavy cream, and remaining 1/4 cup sugar to a boil, stirring occasionally. In a medium bowl, lightly whisk eggs then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into the saucepan and stir constantly with a wooden spoon. Cook on medium heat until custard coats back of a spoon (don't let it boil). Pour custard through a fine-mesh sieve into a large bowl. Don't skip this part, you don't want scrambled eggs in your ice cream. Stir in cooled caramel then place in the refrigerator for 3 to 6 hours, stirring every half hour.
In the meantime, make the chocolate covered waffle cone pieces. In a small bowl, add chocolate chips and coconut oil. Place in the microwave for 30 seconds then stir to combine until the chocolate is completely melted. Add crushed waffle cone to the bowl and make sure to get them all covered in chocolate. Set aside to cool/harden.
After 3-6 hours, place the mixture into the ice cream maker. Follow the directions of your ice cream maker. Once the ice cream is done, transfer it to an airtight container (or these ice cream tubs) and fold in the chocolate-covered waffle cone pieces. Place in freezer to firm up.
I recommend giving the ice cream about 12-24 hours to firm up. The ice cream should last about 2-3 months in the freezer in an airtight container.