Sit the ice cream out at room temperature for a few minutes to soften it. Add the sugar to a saucepan and put over medium low heat.

While the saucepan is heating up, peel and mash the banana into a paste with a potato masher or similar utensil, make sure there are no lumps!

Combine the banana paste well with the ice cream in a mixing bowl and put it back into the freezer.

Line a flat tray with baking paper or greased with butter.

Keep mixing the sugar in the saucepan with a wooden spoon, keep a close eye on it as it burns easily if you don’t keep stirring it!

Once the sugar has completely dissolved into a thick brown toffee mix, let it come to a simmer for one minute.

Add the peanuts to the sugar brittle and pour on to the baking paper in a thin and even streams.

Not too thick otherwise you will break your teeth trying to eat it.

Serve ice cream and sprinkle with peanut brittle.