As we mentioned in a post last week, we’ve been feasting on lots of ice lollies in the warm weather.

I saw this big bag of marked down, overripe bananas in the supermarket and thought I’d make some home-made banana ice cream.

It’s really easy – first you peel & slice all the bananas and freeze them.

Prior to putting them into the freezer I arranged them on these pizza baking meshes so that they didn’t turn into a massive, rock-hard lump.

After about half an hour in the freezer, pop the slices into a food processor and whiz for about 5 minutes stopping every minute or so, popping off the cover and turning over the contents with a spatula to ensure it all gets chopped up.

If needed, you can add about 150ml of whole milk, single cream, soya or almond milk to give it a creamier consistency. You can also add a couple of tablespoons of honey or agave nectar for a sweeter mix.

Decant into tubs (I used 6 medium bananas which made about 2 litres) and put in the freezer. Remove the tub from the freezer about 5 minutes before serving to make it easier to run a scoop through it.

Try folding in chopped unsalted peanuts or chocolate chips (or both!) to the mix prior to decanting into the tubs.