• Line a 8×8 baking dish with plastic wrap, letting some hang over the sides.
• Place the cream, peanut butter, sugar and salt in a blender. Blend until smooth and almost pourable. If it’s still really thick, blend in a tablespoon or two of water until it can be poured.
• Place the ice cream in a large bowl. Break it apart and stir until it’s super thick and creamy, sort of like cake batter. Pour in the peanut butter mixture and swirl it – don’t fully mix it! Just swirl. Transfer the mixture to the baking dish and spread it in an even layer. Cover with plastic wrap. Freeze overnight.
• The next day, lift the ice cream square out of the dish and place it on a cutting board. Quickly cut the square into bars or squares and place them on a parchment lined baking sheet. Freezer for 2 hours, until solid.
• Make the chocolate topping and chop the peanuts. Remove the bars from the freezer and quickly dip them in the chocolate and cover with the peanuts. Place each back on the baking sheet. Freeze for another hour before serving.

chocolate coating

• Melt the chocolate chips in a double boiler or microwave (I do 30 seconds on medium power until melted, stirring often). Once melted, stir in the coconut oil until it melts.