You'll need to start several hours before (or overnight preferably) by peeling, slicing and freezing the bananas.
When the bananas are frozen and you're ready to serve, break them apart as best you can if they're a little stuck together and put into a food processor along with the remaining nice cream ingredients
Blitz until smooth and lump free, stopping and scraping down the side of the bowl as necessary. Put into a freezer proof container and put in the freezer to slightly firm up while you prepare the rest (see note)
Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
Cut the nectarines in half and remove the stone. If you want you can sear the cut sides of the nectarines in a hot griddle pan but it's not necessary.
Brush the cut half of each nectarine with a little vegan butter and place into a baking tray or dish. Drizzle with 1-2 tblsp Sweet Freedom Fruit Syrup
Bake for 15 minutes
While they're baking put the walnuts and 1 tsp Sweet Freedom Fruit Syrup into a small frying pan and stir or toss to coat then cook over a low/medium heat for 3-4 minutes until lightly browned and glazed. Set aside to cool
Put the roasted peaches onto a plate cut side up, top with a scoop of the nice cream and sprinkle with the glazed walnuts
You can prepare the ice-cream much further in advance but it does tend to go quite hard when frozen for a long time and can be hard to scoop - which is why I recommend using frozen bananas and blitzing just before you roast the fruit. It then has a few minutes to firm up in the freezer before being scoopable!
You can still make the ice cream in advance but you'll need to either leave it out for around 20 minutes before serving or give another quick whizz in the food processor
Recipe by The Cook & Him at https://thecookandhim.com/recipes/roast-nectarines-with-nice-cream-and-glazed-walnuts/