1. Place cookies in the bowl fitted with the kneading/crushing blade. Mix at speed 3 for 2 minutes or until cookies are finely crushed. Add melted butter and mix at speed 3 for 20 seconds. Place crumbs in an 8 x 8-inch baking pan. Pat firmly and refrigerate for 30 minutes.
2. Place whipping cream in the bowl fitted with the mixer. Mix at speed 2 at 200°F for 5 minutes or until whipping cream just boils. Add chocolate chips, vanilla and salt. Mix at speed 2 for 1 minute or until all chocolate chips melt. Let sauce cool completely.
3. Meanwhile, spread softened ice cream carefully over crust. Sprinkle with peanuts then top with 1 ½ cups cooled sauce. Freeze until firm about 6 hours. Serve with additional sauce if desired.