1

Put the frozen banana in a blender or food processor and blitz until smooth and creamy. Add the vanilla extract and blitz again, then spoon the mixture into a small baking tin. Smooth over the surface, cover, and freeze for 2-3 hours until solid.

2

Mix the peanut butter powder with 80ml cold water, until combined, then spread over the Shortbread Thins.

3

Remove the banana ice cream from the freezer and use a 5cm cookie cutter to stamp out 12 rounds. Working quickly, top half of the shortbread thins with the ice-cream rounds, then sandwich with the remaining shortbread.

4

Grate the dark chocolate onto a plate, then roll one side of each sandwich into the chocolate. Return to the freezer until ready to serve.