Quick banana ice cream

• 4 ripe bananas, cut into chunks
• 3-4 tbsp milk
• 2 tbsp toasted flaked almonds
• 2 tbsp ready-made toffee or chocolate sauce

Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.