Start by melting the bittersweet chocolate in a heatproof bowl placed over a simmering pot of water. Stir it until smooth, then remove it from the heat and let it cool slightly. Meanwhile, in a large bowl, combine the peanut butter, banana puree, and half of the sugar.

In another bowl, whisk together the heavy cream and half-and-half. If you're using coconut cream, just ensure it's fully cooled and mixed well. This mix provides a great rich texture to your ice cream.

If you're using eggs, whisk the lightly beaten eggs in a separate bowl. Once they are smooth, add them to the peanut butter and banana mixture. If you’re avoiding eggs, skip this step and proceed with the next one.

Combine the peanut butter mixture with the cream mixture, stirring gently. This step is crucial, as you want to blend these ingredients without overmixing. Once combined, add the melted chocolate, remaining sugar, vanilla extract, and salt. Stir until everything is smooth.

Toss in the ground coffee granules and cinnamon if you're using them. These options are entirely up to you. The coffee enhances the chocolate flavor and the cinnamon adds warmth. Stir until blended.

Pour the batter into your ice cream maker. Follow the manufacturer's instructions for churning. This process usually takes around 20-25 minutes. You’ll know it’s done when it has a soft serve consistency.

Transfer the ice cream into an airtight container and freeze it for at least 4 hours, or until fully firm. Trust me, the wait is worth it! Once it’s frozen, scoop and serve with your favorite toppings.