• Us a loaf tin. mine is approx 23 x 10 cm ( 9 in x 4 in). Grease it and line with baking paper,
• Put the biscuits in a food processor and break up, without making them too fine. (or smash in a bag with a rolling pin) . Pour into a bowl and add the coconut and butter and mix well. Press into the base of a paper lined loaf tin. Make sure the paper comes up over the lip of the tin so that it can be pulled out easily. Pop in the freezer till the ice cream is ready to be added
• First beat the cream until soft peak or till firm and thick. Put into the fridge.
• Clean the bowl and beat the evaporated milk and sugar until very thick and creamy ( see picture- the colder the milk the more volume you will get). Pour into a large bowl and set aside while you beat the whites.
• Clean the bowl and whisk of all grease then beat the whites till soft and fluffy. Now you have 3 whipped elements that need to be folded together. With a very gentle folding motion add the cream first and fold it into the milk and sugar until almost incorporated . Add 1/2 of the whites and fold till almost incorporated before adding the rest. When there are no lumps ( if you can see any you can either break them up by squashing with a fork or dig them out and discard.) The lighter the mixture now the lighter it will be when finished
• Pour the ice cream mixture into your mould. Cover with cling wrap or baking paper and freeze overnight or about 6 hours. ( you may have a little too much pour into another container with a lid)

Before getting the ice cream out of the freezer.

• Slice 1-2 bananas and line them on a tray, as they will go onto the top of the ice cream, in lines. Sprinkle generously with sugar and use a brulee torch or put under the grill on high, very close to the element, till they are candied.
• Let them sit for a couple of minutes to cool down. Meanwhile take out the ice cream and using a pallet knife put the bananas on top before cutting or serving. i also used a salted caramel sauce .