Roughly break up the bananas into pieces and blend with the yoghurt in a food processor. Add vanilla this stage if using.

If you have an ice cream machine, pour the mix into your ice cream machine and follow the instructions. If you don’t have an ice cream machine, pour the mix into ice cube moulds (you’ll need at least two trays) and freeze overnight.

When ready, roughly chop the chocolate and walnuts. You can chop to your desired chunkiness, I go for the size of a five pence piece for a satisfying bite and flavour, any smaller and I find the banana overwhelms the additions.

If using a machine, add the chocolate and walnuts according to the instructions (some machines tell you to add in the last 5 minutes, others recommend adding once the ice cream is ready). You can then serve if ready to eat, or decant into a container, cover and freeze for another 30 minutes to firm up.

If using ice cubes, remove from the freezer and allow to soften for at least 10 minutes. Pop the cubes into a food processor (or blender) and pulse until the mix turns to crumbs and start blending until creamy. This can take some time, but if they really don’t seem to be breaking down, leave to soften for another 5-10 minutes.

When creamy, stir through the walnuts and chocolate. Either serve as is (it’ll be like a soft serve), but if you want a firmer ice cream, spoon into a container and cover, freeze for 30 minutes.