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Slice banana and place it in a freezer bag. Freeze overnight.
The next day, melt half of the chocolate using the double-boiler method or in the micro-wave. Add melted chocolate into ice cream silicone molds. Move the molds around to coat them evenly and place them in the freezer while you make the filling.
Place frozen banana and plant milk in a blender and blend until smooth and creamy.
Spoon one teaspoon of peanut butter into each ice cream mold and add a sprinkle of chopped peanuts.
Spoon the banana ice cream over, leaving a space for the final layer of melted chocolate. Place the molds in the freezer for 30 minutes.
Melt the remaining half of the chocolate and pour it over each mold. Place the molds back in the freezer for at least 4 hours to firm up.
Gently remove from the molds and decorate with more melted chocolate and chopped peanuts. Enjoy!!