Peanut butter ice-cream cups

Method

• Step 1
  Lightly grease twelve 25ml fluted silicone patty cases with coconut oil. Place the banana, milk, syrup, oil and 1 tablespoon of the peanut butter in a blender. Blend until smooth and combined. Transfer to a jug.
• Step 2
  Combine the salt and remaining peanut butter in a small bowl. Place a small dollop of peanut butter mixture in the centre of each case. Pour over the banana mixture, leaving a 4-5mm gap from the top. Place in the freezer for 2 hours or until firm.
• Step 3
  For the topping, place the oil, syrup and cacao in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Cook, whisking constantly, until melted and smooth. Remove from heat. Cool for 2 minutes. Spoon over peanut butter cups. Place in the freezer for 4 hours or until set. Serve sprinkled with extra salt, if using.