Simple banana and pecan ‘ice cream’

INGREDIENTS

SERVES 2

2 ripe bananas cut into even slices

3-4 tbsp double cream, plus extra if needed

50g toasted pecans roughly broken up

To garnish:

Fresh mint

A few halved pecan nuts

DIRECTIONS

Start by toasting the pecans.

Heat up a frying pan and when hot, add the nuts.

Toss around for a minute or two till they smell “roasted” and just browning. Keep an eye on them as they burn easily! Set aside to cool.

Then, place the banana slices in a single layer on a tray.

Cover and freeze for 2 hours or until just frozen.

Pop the slices in a food processor. Add the double cream and whizz until smooth. Gradually add extra cream if required. Remove from the processor and fork through the brokenup pecans.

Garnish with mint and a few pecan halves and serve immediately.