In a food processor, blend the biscuits until crumbs. Add the coconut oil. Mix together. Line the bottom of 22 cm round cake pan with parchment paper.
Press the mixture into the pan.
Thaw the ice cream until easy to mix. Transfer them to a large bowl.
Make the caramel: in a small bowl, combine melted peanut butter and coconut oil.
Add the peanut butter, 1/2 cup of peanuts into the ice cream. Mix until combined.
Pour the mixture over the crust.
Drizzle 2-3 tbsp of caramel over the filling. Top with nuts, drizzle with chocolate, remained caramel.
Freeze for about 4 hours. Before eating, keep at room temperature for about 30 minutes.