Chocolate Chip Peanut Butter Ice Cream Pie

Preheat oven to 180°C (356°F) and get out a 9-inch round pie dish or disposable pie dish.

Place tennis biscuits into a resealable bag and pound with a rolling pin until they resemble crumbs. Pour biscuit crumbs into a mixing bowl and stir in melted butter 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 biscuit base to cool completely on a cooling rack.

In a large mixing bowl, using a metal spoon, stir ice cream and peanut butter until mostly combined. Stir in chocolate chips until evenly distributed. Spoon the ice cream mixture into the cool biscuit base and even out with a metal spoon.

Top the pie with chocolate shavings, chocolate chips or chopped hazelnuts (or a nut of your choice) and place in the freezer to set, about 50 minutes to 1 hour. You want to be able to cut nice clean slices.

Serve and enjoy!