Chocolate Chip Peanut Butter Ice Cream Pie

Preheat oven to 180 degrees C (350 degrees F) and get out a 9-inch round pie dish or disposable pie dish.

Place the Graham Crackers (150 g) into a ziplock bag and pound them with a rolling pin until they resemble crumbs.

Pour the biscuit crumbs into a mixing bowl and stir in the Butter (120 mL) (plus 1 tablespoon) until well combined. Press down into the base and up the sides of the pie dish.

Bake for 6 minutes for the base to set. Allow the crust to cool completely on a cooling rack.

In a large mixing bowl, and using a metal spoon, stir together the Vanilla Ice Cream (1.6 kg) and Crunchy Peanut Butter (240 g) until mostly combined, then stir in the Dark Chocolate Chips (60 g) and Milk Chocolate Chips (1/4 cup) until evenly distributed.

Spoon the ice cream mixture into the cool crust and even out with a metal spoon.

Top the pie with Hazelnuts (to taste) and place in the freezer to set. This takes about 50 minutes to 1 hour. You want to be able to cut nice, clean slices.

Slice and serve!