Prepare your bananas. Peel the bananas and slice them into 2cm thick rounds. You should hear a soft thud as they hit the board. Arrange the slices in a single layer on a baking tray lined with baking paper. The slices should not touch each other, or they will freeze into one solid block.

Freeze the bananas. Place the tray in the freezer for a minimum of 4 hours, or overnight. The bananas should be rock-solid to the touch — they will feel like frozen coins. If you press one with your fingernail, there should be no give at all.

Combine the base ingredients. Tip the frozen banana slices into a food processor. Add the peanut butter, coconut milk, vanilla extract, and the pinch of salt. At this stage, the mixture will look like a pile of frozen rubble. Do not panic — this is normal.

Blend and scrape. Pulse the food processor in 10-second bursts. After about 30 seconds, you will hear the sound change from a loud rattling to a softer, scraping noise. Stop the machine and scrape down the sides with a spatula. The mixture will look crumbly, like wet sand.

Continue blending until silky. Turn the processor on continuously now. After 60 to 90 seconds, the mixture will suddenly transform. You will hear the motor labour as the bananas break down into a smooth, thick cream. The colour will shift from pale yellow to a uniform, creamy beige. The texture should be exactly like soft-serve ice cream — thick enough to hold its shape but smooth enough to fall from a spoon.

Adjust the consistency. If the mixture is too thick to blend, add one extra tablespoon of coconut milk. If it is too runny (this only happens if your bananas were not fully frozen), add a handful of ice cubes and blend again. The final texture should feel heavy and velvety on the spoon.

Serve immediately or freeze for later. Scoop the nice cream into bowls. It will have a soft, scoopable texture right away. If you prefer a firmer texture, transfer the mixture to a lidded container and freeze for 1-2 hours. After freezing, allow it to sit at room temperature for 5 minutes before scooping.