Set the oven to 180 degrees Celsius. Roast the bananas in their skins for about 15 minutes until they are black and soft.
Remove the bananas from the oven and peal them while still warm. Scoop our the soft flesh into a bowl and match to a fine pure. Add the salt and coconut milk. Using a hand blender puree until smooth.
Churn in a machine or stir freeze.
Leave around 25 minutes to soften the ice cream in the fridge before serving.
To serve decorate with some mint leafs