1/4 cup (60 ml) caramel sauce (plus more for serving, if desired)
1/4 cup (40 g) salted peanuts, chopped (plus more for serving, if desired)
In a blender, purée 2 bananas with the ice cream and caramel until smooth. Mash the third banana with a fork and add it to the blender. Mix gently with a spoon.
Pour the mixture into the Popsicle moulds, filling to within 1/2 inch (1 cm) of the top.
Cover with the chopped peanuts and place a Popsicle stick in the centre of each Popsicle.
Freeze for 6 hours or until the Popsicles are firm. Before unmoulding, run the base of the moulds under warm water. Drizzle the Popsicles with a bit of caramel sauce and sprinkle with chopped peanuts, if desired.
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