Magnum of peanut butter caramel 🥜✨.

Put a ripe banana, 250 ml of milk (animal or vegetable) and a handful of cashew nuts in a bowl and blend until a creamy and uniform mass is obtained.

Fill the molds with the mixture and place in the freezer for 4 hours.

With the help of a spoon, spread the peanut butter on one side of each ice cream (if you want you can do it on both sides), sprinkle with slivered almonds. Put them back in the freezer for 30 minutes.

Melt the chocolate in the microwave in 30 second intervals. Put the melted chocolate in a bowl and dip the ice creams in it until they are completely covered. You will see that the chocolate solidifies immediately; if not, place in the refrigerator for 5 minutes.

Finally, place the ice cream on a tray or plate and put it in the refrigerator for another 15 minutes so that the chocolate settles and becomes crunchy.