Place the bananas in a freezer-proof container and freeze for at least 3 hours.
Meanwhile, prepare your candied nuts as follows:
If not roasted, toast in a heavy-based pot over medium heat until golden brown.
Add the remaining mixture, stir until well coated and then stir over medium-low heat for a further 5-10 minutes, or until the sugar has dissolved.
Remove the pot from the heat and pour the ingredients onto a non-stick baking tray or silpat mat, then set aside to cool before breaking or chopping into rough pieces.
Once the banana pieces are frozen, place in a blender with the remaining ice cream ingredients and blitz until you have a smooth consistency.
Serve immediately with a scattering of candied nuts, or return to the freezer for 15-20 minutes to firm up a little more if you prefer. Recipe reprinted with permission of SarahGraham. To see more recipes, click here.