With an electric beater, combine ice cream (let soften at room temperature for 15 minutes before beating) and peanut butter until smooth.
Spread half of the crushed peanuts over the graham cracker crust.
Drizzle some chocolate sauce over the peanuts if you’d like and then top with the ice cream mixture.
Sprinkle the remaining nuts on top and drizzle with chocolate sauce.
Freeze over night or at least for a few hours before serving. Take out 20 minutes before serving. Enjoy.