• Remove the ice cream from the freezer.
• Set aside for about 30 minutes. Place the mixing bowl and beaters in the freezer to chill.

Crust:

• Remove wrapping from piecrust and set aside.

Filling:

• Add cream cheese and powdered sugar in a large mixing bowl. Use an electric mixer to beat the cream cheese and powdered sugar together until light and fluffy.
• Add in the peanut butter. Continue to beat until the filling is smooth. Reduce the speed to low.
• Add the ice cream, beating until creamy. Scoop the filling into the pie crust.
• Even the filling with a rubber spatula. Cover with plastic wrap.
• Press the plastic wrap down to fit the pie filling. Put in the freezer for 6-8 hours.

Topping:

• Once the bowl and beaters are chilled add the whipping cream, cocoa powder, powdered sugar,and vanilla extract. Whip for 4-5 minutes or until stiff peaks start to form.
• Chill until the pie is ready to serve.
• When ready to serve, scoop the chocolate whipping cream into a piping bag with a large round tip.

Garnish:

• Drizzle the chocolate syrup on the pie. Sprinkle the top with chocolate chips.