Peanut butter and banana ice-cream

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.