Blend it all up: Add the 400 grams soy skyr yogurt, 100 grams peanut butter, 2 ripe or overripe bananas, and 6 dates to a blender and blend until completely smooth and creamy.

Pour into container: Pour the mixture into a tupperware container or any freezer-safe container.

Mix in the good stuff: Stir in the 50 grams chopped chocolate and 40 grams chopped peanuts so they're evenly distributed throughout.

Freeze: Freeze until solid, at least 4-6 hours.

Thaw slightly, then enjoy: Let it sit out for 10-20 minutes before scooping, since it freezes quite hard without an ice cream maker churning in air. It's worth the wait, I promise.