4 large, very overripe bananas with black skins, peeled, cut into thirds
1/4 cup smooth peanut butter
Juice of ½ lemon
250ml vanilla ice-cream, softened
2 Tbsp maple syrup
2/3 cup salted roasted peanuts, finely chopped
NOTE: Allow overnight freezing plus 1 hr extra freezing
Put banana in a large zip-lock bag and freeze overnight.
Put frozen banana, peanut butter and lemon juice in the bowl of a food processor and process for 30 seconds. Add ice-cream and process until smooth.
Put ½ of the ice-cream mixture in a 1L freezer-safe container or five 200ml freezer-safe containers. Top with ½ of the maple syrup and scatter over ½ of the peanuts. Add remaining ice-cream and top with remaining maple syrup and peanuts. Freeze for 1 hour or
until firm. Serve.