BANANA ICE CREAM

Peel and slice 4 ripe

bananas. Place on a flat tray and cover. Freeze for at least 1hr or until frozen through. When ready to eat, pop them into a blender and whizz until smooth with 3-4 tbsp milk, to achieve a creamy texture. Scoop into 4 bowls and top with 2 tbsp toasted flaked almonds and a dash of runny honey for sweetness.