Place the chopped bananas then the pistachio butter into the cup of the Ninja Creami.

Next pour the almond milk into the Ninja Creami up until the halfway line.

Put the lid back onto the cup, then place the cup in the freezer for at least a few hours (for best results leave overnight).

Take the cup out of the freezer and then secure the cup in the Ninja Creami. Press ice lite mode.

Remove the cup from the Creami. Take off the lid. Using a spoon, hollow out the centre. Pour out the yoghurt in this hollowed out centre.

Place the lid back on the cup. Secure the cup again in the Ninja Creami. This time press respin.

Detach the cup and take the lid off. Hollow out the centre with the chocolate pieces.

Put the lid back on. Reattach the cup. Then press mix in.

Remove the cup. Take off the lid. Scoop out the ice cream into a bowl.

Enjoy!