• 4 ripe bananas, sliced and frozen

PEANUT BRITTLE (optional)

• ½ cup shelled peanuts
• 2 tbsp maple syrup
• fine sea salt, to taste

1. Place frozen banana slices in a food processor and blend until smooth. Initially, the mixture will be a bit crumbly but if you persevere it will soon (5 minutes tops) change into smooth and super creamy banana ice-cream. If you are after a soft serve, consume immediately. Otherwise, place smooth banana mixture in a freezer-friendly box and freeze until solid. Let it thaw for a few minutes before scooping.

PEANUT BRITTLE (optional)

1. Heat up the oven to 175° C / 350° F and line a baking tray with a piece of baking paper.
2. Put roughly chopped peanuts in the middle of the tray and pour 2 tbsp of maple syrup over the peanuts and quickly mix the two together. Season with a little bit of sea salt and spread the mixture in a single layer on the baking tray.
3. Pop the mixture into the oven and bake for about 8-10 minutes. The edges will brown sooner then the middle (that’s normal) so you want to remove the brittle from the oven when the edges are lightly browned but not burnt. Take out of the oven and allow it to cool and crisp up.

I tried it and it was amazing. The ice cream was £3.99 in Waitrose.