There is no cream and no sugar in it and yet this is ice cream. In a food processor frozen banana first goes crumbly, then paste-like and finally creamy, and that last stage is where you stop. So be patient: for the first minute it looks like a failure and then it suddenly turns.
Slice the bananas and freeze them for at least 4 hours.
Put the frozen bananas in the blender with the peanut butter, milk and a pinch of salt.
Blend to a smooth, creamy mixture, scraping down the sides as you go.
Spoon into bowls and grate dark chocolate over the top.
Peanut butter is the classic pairing, but cocoa, dates or a handful of frozen berries work too. A pinch of salt makes the sweetness of the banana stronger. Eating it immediately gives the creamiest texture. In the freezer it sets rock hard, so let it stand ten minutes before scooping.
Or press the button and let it surprise you.
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Silky set cream with vanilla and a fresh red fruit sauce over the top. It looks like restaurant work, but you are done in twenty minutes.
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