Beat egg whites and sugar until stiff. Set aside.

Beat whip cream until peaks form. Combine with beaten egg whites, mixing gently.

Freeze.

Melt desired chocolate and peanut butter.

Add remaining ingredients, mixing well.  Spread onto lined cookie sheet and set aside to harden.

When crunch is hardened, chop in processor.

Mix half of crunch into semi-frozen ice cream and spread remaining half on top.