Remove the ice cream from the freezer.

Set aside for about 30 minutes. Place the mixing bowl and beaters in the freezer to chill.

Remove wrapping from piecrust and set aside.

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.

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.

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