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Add the bananas, cottage cheese, protein powder, peanut butter and maple syrup to a blender and blend on high until smooth. Add your peanuts and blend for another 5–10 seconds.
Add paper muffin liners to a muffin tin. Spoon about 1 tbsp of melted chocolate into each liner, rotating each one so the chocolate coats the bottom and about halfway up the sides.
Place in the freezer for about 10 minutes, or until the chocolate has hardened.
Scoop your ice cream mixture into each frozen chocolate shell, then cover each one with a thin layer of the remaining melted chocolate.
Top with optional crushed peanuts and a little sea salt.
Place back in the freezer for roughly 2 hours, or until the filling reaches a custard-like consistency. Don’t leave them in too long or the filling will freeze solid!
Store in the freezer and take them out to defrost as needed. Enjoy!