In a blender, combine the cocoa powder, protein, cahew butter, milk, sweetener and cinnamon, then blend until smooth and creamy.
Pour the mixture into your ice cream moulds and place lolly sticks into each of them. Pop these into the freezer to set for 5 hours, or overnight.
Once your ice creams have set, melt the chocolate and coconut oil together, then stir through the chopped peanuts. Carefully remove the lollies from the mould and dip each of them in the melted chocolate mixture, making sure they're evnly covered.
Allow any excess chocolate to drip off, then place these onto a parchment lined tray. Place the ice creams back into the freezer for a further 20 minutes to insure the chocolate coating is properly set.
