Place the tin in the freezer. Chop and freeze the bananas for at least 24hrs.

Blend all of the ingredients except the chocolate in a blender until smooth.

Roughly chop the chocolate and keep a handful to the side. Pulse the rest into the ice cream mix until combined but still chunky.

Pour the mix into the frozen tin and drizzle some extra almond butter and chocolate on top.

Cover with silver foil and freeze for at least 3 hours. When ready to serve, allow it to thaw for 10 mins before serving.