Ingredients

· 4 ripe bananas

· 500 ml Provamel Yofu soya yogurt

· 50 g golden caster sugar

· Small handful pecan pieces, toasted and broken, to serve

For the fudge sauce

· 50 g dairy-free spread

· 100 g light muscovado sugar

· 2 tablespoons maple syrup

· 8 tablespoons Provamel Soya Dream soya cream

Method

Slice two bananas into a blender or food processor and blitz with the Yofu and sugar for 30 seconds or until smooth. Churn in an ice cream maker until it begins to thicken for 10-15 minutes. Or freeze in a shallow container, whisking every two hours to break up ice crystals. To make the sauce, melt the spread, add the sugar and syrup and cook gently until the sugar dissolves. Stir in the Soya Dream and boil for two-three minutes to make a sticky sauce. Remove from the heat and allow to cool. To serve, layer the banana ice in four glasses with slices of the remaining bananas and sauce, then top with drizzles of sauce and a few pecans.