Take 3 large very ripe bananas (ideally brown, speckled skin) and freeze for an hour.
Remove from the freezer, peel and liquidise until smooth. If frozen enough, use an ice-cream scoop and shape into balls then freeze until solid. Place the ice-cream balls in a sealed plastic bag and store in the freezer until required. If not sufficiently frozen, freeze until firm enough to scoop.
Chef's tip: pair this with some chocolate ice-cream, too. Find the recipe here.