Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon.
Prepare the peanut butter ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and peanut butter until well combined.
Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.
Prepare the chocolate ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and cocoa powder until well combined.
Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula.
Cover and freeze for about 6 hours or overnight until firm.
Before serving prepare the hot chocolate fudge sauce. In a saucepan over medium-high heat, bring the cream, sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.
Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extract, stirring until smooth.
Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.
Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.20 min.