1: Peel and freeze the bananas overnight in a tupperware or sandwich bag.

2: De, stone the dates and place them in a blender with the other ingredients.

3: Add more water if necessary to make a pourable sauce.

4: When the bananas are frozen let them thaw for 5 minutes before cutting them into 2cm chunks.

5: Place them in a food processor and process until the texture of ice cream.

6: Place in small bowls and pour over the date caramel sauce.

7: Top with chopped hazelnuts

Photography: Faith Mason for Made In Hackney, Food Styling: Ximena Ransom for Made In Hackney