Lightly grease a standard springform pan with non-stick cooking spray. Line the bottom of the pan with a round of parchment paper and the sides with a collar and set aside.
Add the pretzels to the bowl of your food processor and pulse into crumbs. Add in the peanuts, brown sugar, cinnamon, and butter and pulse to finely chop and combine. Turn the crumbs out into the prepared springform pan and tamp across the bottom and up the sides. Transfer the crust to the freezer to chill for 15 minutes.
While the crust chills, remove the ice cream form the freezer and allow it to come up in temperature.
Retrieve the crust from the freezer and scoop in half of the ice cream. Spread into an even layer and drizzle with half of the peanut butter and honey, swirling in with a spoon or butter knife. Layer over the remaining ice cream, spreading into an even layer and drizzling with the remaining peanut butter and honey. Scatter the top with pretzels and peanuts and transfer to the freezer to chill for at least 1 hour.
To serve, unlatch the springform pan and remove the parchment paper. Slice the ice cream cake with a warm knife and serve.
