Step 1: Prepare the Crust : Crush the cookies into fine crumbs using a food processor or by hand (in a ziplock bag with a rolling pin). Mix the crumbs with melted butter until evenly combined. Press firmly into the bottom of a 9-inch springform pan to form an even crust. Place in the freezer for 15–20 minutes to set.

Step 2: Add the Chocolate Ice Cream Layer : Let the chocolate ice cream soften slightly at room temperature (about 10 minutes). Spread the chocolate ice cream evenly over the chilled crust. Sprinkle half of the chopped peanut butter cups over the ice cream layer. Freeze for about 45 minutes to firm up.

Step 3: Add the Peanut Butter Ice Cream Layer :Soften the peanut butter ice cream (or mix vanilla ice cream with creamy peanut butter). Spread it gently over the chocolate layer. Drizzle a little warm peanut butter and hot fudge over the top. Add the remaining chopped peanut butter cups. Smooth the top and freeze again for 1–2 hours, until solid.

Step 4: Add the Whipped Topping :Spread whipped topping over the entire cake in an even layer. Freeze for at least 3 hours, or preferably overnight, for best texture.

Step 5: Decorate : Once the cake is fully frozen, remove it from the freezer 10 minutes before serving. Drizzle melted peanut butter and chocolate fudge over the top. Garnish with extra chopped peanut butter cups or chocolate shavings. Slice and serve immediately!