Preheat oven to 350 degrees. Line the bottom of an 8"-9" spring-form pan with parchment paper.
In a big bowl, cream the butter until light and fluffy. Then add peanut butter and sugars until light.
Add the egg and mix until fluffy. Set aside.
In a smaller bowl mix the flour, baking powder, baking soda and salt together well. Then add the dry ingredients to the butter mixture, mixing only until combined.
Fold in the chocolate chips.
Evenly press cookie dough into the spring-form pan. Bake for 28-32min until edges are slightly golden brown.
Remove pan from the oven and allow to cool for 30min. Then remove cookie and place on a cooling rack and cool completely.
Remove ice cream from freezer and thaw while cookie is cooling.
Place cookie back in spring form pan and spread evenly with ice cream. Place back in freezer until solid.
Make the whipped cream while the cake freezes (see below).
When cake is frozen, pipe edges with whipped cream and sprinkle cookie pieces in the middle of the cake.
Drizzle cake with chocolate sauce and freeze until serving. Allow cake to thaw 10min prior to cutting.