1 1/2 cups (375 mL) chocolate wafer crumbs
1/2 cup (125 mL) peanuts, finely chopped
1/4 cup (50 mL) butter
1/4 cup (50 mL) peanut butter
2 quarts (2 L) vanilla ice cream, softened
3/4 cup (175 mL) peanut butter
1 cup (250 mL) crushed peanut brittle
1/4 cup (50 mL) semi-sweet chocolate chips
1/2 cup (125 mL) milk
1/2 cup (125 mL) brown sugar
1/3 cup (75 mL) peanut butter
1/2 teaspoon (2 mL) vanilla
Bottom layer: In a bowl, combine crumbs and chopped peanuts. Melt butter and peanut butter over low heat; add to crumbs and mix well. Press mixture evenly into a greased 9-inch (23 cm) springform pan. Bake at 375°F (190°C) for 10 minutes. Cool and then chill for at least 15 minutes before filling.
To make filling: Spoon 1/2 of the softened ice cream into prepared crust. Swirl 1/2 of the peanut butter into ice cream; sprinkle with 1/2 of crushed peanut brittle. Repeat layers. Cover and freeze for at least 4 hours; overnight is best. For easier cutting, remove from freezer about 15 minutes before serving. Serve with warm sauce. Makes 10 to 12 servings.
To make sauce: Melt chocolate chips in top of a double boiler over simmering water. Add milk and brown sugar; stir over hot water until sugar is dissolved. Add peanut butter and stir until sauce is thick and smooth. Remove from heat and stir in vanilla. Serve warm.