Serves 8

450 g (1 lb) bananas

150 ml (5 fl oz) fresh double cream

142 g (5 oz) natural yogurt

juice of 1 large lemon

75 ml (5 level tbsp) thick honey

50 g (2 oz) browned hazelnuts, chopped

2 egg whites

1.  Peel and mash the bananas in a large bowl using a fork.

2. Add the unwhipped fresh cream, yogurt, lemon juice, honey and hazelnuts. Beat well to combine.

3. Turn into a rigid container- not too deep. Cover and half freeze to the mushy stage.

4. Whisk the egg whites until stiff; fold into the banana mixture and return to finish freezing.

5. Allow to soften in the refrigerator for 1 hour before serving.

To freeze Overwrap according to type of container.