Blend the cashews, milks and sweetener together in a high speed blender until smooth and creamy.
Pour this into your ice lolly mould and place these in the freezer for 4 hours+ or until set.
Mix together the peanut butter and sweetener, then spread this over each of the ice creams, sprinkle over some of the peanuts and pop them onto a parchment lined tray. Return these to the freezer for an hour.
Melt the chocolate and coconut oil together, then stir through the crushed peanuts. Carefully dip each of the magnums into the chocolate, insuring even coverage and allow any excess to drip off.
Once coated in the chocolate layer, lay them back onto the lined tray and leave in the freezer for an additional 30 minutes to allow the chocolate to set.
