4 large, very ripe bananas
1lb fresh ripe strawberries
¼ cup of coconut milk

Peel the bananas and cut them into slices. Hull and slice the strawberries.

Line a baking sheet (to prevent the fruits for sticking to the baking sheet). Arrange the fruits in a single layer. Place in the freezer and freeze for 2 hours or until fully frozen.

When the fruits are frozen, place them in the bowl of your food processor. Process until the mixture is creamy and smooth, scraping down the edges of the bowl as needed.

Serve immediately for a soft-serve consistency. If you prefer a harder, more ice-cream-like consistency, transfer the mixture into a 1.5-litre-capacity metal container (or use a loaf pan) and freeze for 3-4 hours or until firm. It will be hard straight out of the freezer so let it sit on the counter for 5 to 10 minutes before scooping and enjoying!

If you’re not eating everything, keep the leftovers in the freezer, covered with plastic wrap.