Instructions

1. Cut the bananas into slices, place in a freezer bag and freeze for 6-7 hours or overnight.
2. Put the bananas into a food processor with a few small spoons of water and blitz until they have broken down to ice cream consistency. Add more water if required but be careful not to over-process.
3. Add the nutmeg, ginger and cinnamon and blitz again for a few seconds.
4. Serve immediately with whipped coconut cream and chocolate shavings or transfer into a dish and freeze to serve later.