Prepare the bananas: Peel the bananas and slice them into thin rounds. Place them in a single layer on a baking tray lined with parchment paper. Freeze for at least 2 hours until they are rock solid — they should make a firm clinking sound when tapped together.

Blend the base: In a high-speed blender or food processor, combine the frozen banana slices, Greek yoghurt, vanilla protein powder, vanilla bean paste, honey (if using), milk, and a pinch of sea salt. Blend on low, then increase to high. The mixture will look thick and slightly chunky at first, but keep blending until it becomes completely smooth and resembles a thick, creamy soft-serve — it should have a pale, uniform colour and a rich, fragrant vanilla aroma.

Adjust consistency: If the mixture is too thick to blend, add an extra tablespoon of milk. You want a consistency that is thick but still pourable — similar to a thick milkshake. Taste it here; it should be sweet and creamy with a noticeable vanilla flavour.

Transfer to a container: Pour the mixture into a loaf tin or a freezer-safe container. Smooth the top with a spatula — the surface should look glossy and even. Cover tightly with a lid or cling film, pressing it directly onto the surface to prevent ice crystals from forming.

Freeze until firm: Place the container in the freezer for at least 4 hours, or overnight for a firmer texture. After 2 hours, you can give it a stir if you like, but it's not essential. When ready, the ice cream should be scoopable — it will have a slight give when pressed with a spoon, and a creamy, pale yellow colour.

Serve and enjoy: Let the ice cream sit at room temperature for 5 minutes before scooping to soften slightly. Scoop into bowls and enjoy immediately. The texture should be smooth and creamy, not icy or crumbly.