In a food processor, blend the chocolate cookies into crumbs. Combine with melted butter and press the mixture into the bottom of a 9-inch springform pan to form a crust. Freeze until firm.

While the crust chills, combine chocolate chips, sweetened condensed milk, 1/2 cup butter, heavy cream, and corn syrup in a medium saucepan over medium heat. Stir constantly until smooth and shiny. Remove from heat and stir in the vanilla extract. Cool to room temperature.

Spread half of the softened ice cream evenly over the frozen crust. Sprinkle half of the chopped peanuts on top, followed by a layer of the cooled fudge sauce. Freeze for 30 minutes.

Repeat the layers with the remaining ice cream, peanuts, and fudge. Freeze again for 30 minutes.

Pour any remaining fudge sauce over the top layer and smooth it out. Optional: sprinkle additional peanuts over the top.

Freeze the cake overnight or at least 8 hours, until completely set.

When ready to serve, remove the cake from the springform pan and let sit for a few minutes to slightly soften before slicing.