Step 1

Place the bananas into a blender and blend until smooth. Alternatively, mash them in a bowl using a fork until all of the lumps are gone.

Step 2

Add in the coconut milk and the caster sugar. Use an electric hand mixer to whisk for a few minutes until lots of air bubbles appear on the surface.

Step 3

Add in any mix ins you like such as vegan fudge, nuts, other fruits etc. and stir them in gently.

Step 4

Transfer the mixture to a freezer-proof dish with a lid and freeze for 2 hours.

Step 5

After 2 hours, remove the ice cream from the freezer and whisk again for a few minutes until any frozen lumps have smoothed out.

Step 6

Freeze for a further 8-10 hours, whisking every few hours to prevent ice crystals from forming.

Step 7

When ready to serve, allow the ice cream to sit at room temperature for a few minutes to soften slightly. Then scoop into a cone or a bowl and enjoy!