Into a large mixing bowl, tip in the cream, milk and peanut butter. Beat together until smooth and combined, then keep beating until it thickens. This takes only a couple of minutes.

Pour the ice cream mixture into the lolly moulds, filling to the top. Slip in a wooden lolly stick into each of the moulds. Use a spatula or a knife to gently level the top of each ice cream out. Drop the mould onto the table a couple of times to release any air bubbles, popping them if any appear. Carefully put the mould into the freezer to chill at least six hours or overnight.

When ready to dip the ice creams, first remove them from the moulds. Place them on a parchment lined baking tray and pop them back in the freezer whilst preparing the topping ingredients. Chop the peanuts into small chunks and place on a flat plate. Set aside whilst preparing the magic chocolate shell. To make the chocolate coating, simply melt the chocolate and coconut oil together until completely melted and smooth. I do this in the microwave in short bursts. Once completely melted, place in a glass wide enough for the ice cream to fit into. You want it tall rather than wide, so the ice cream can be dunked completely within the glass. Leave the chocolate to cool slightly before using.

Removing one ice lolly at a time from the freezer, dunk the whole ice cream into the glass, allowing the chocolate to cover the ice cream and a little of the wooden stick. Remove from the chocolate and allow excess to drip off. Quickly, before the chocolate sets, add some chopped peanuts on the ice cream, gently pushing into the chocolate if required. Place the dipped ice cream back onto the tray in the freezer and repeat with the remaining ice creams. Allow the ice creams to chill again for 10 minutes before serving. Enjoy!