While the ice-cream meringue is chilling, preheat oven to 160°C and place sliced bananas and prosciutto into a baking tray with sides. Drizzle generously with maple syrup and roast 15 minutes until fragrant and prosciutto is crispy.
Refrigerate until completely cold.
When ice-cream mixture is partially frozen (after approximately 2 hours) stir through bananas and prosciutto, making sure they break up into smaller pieces as you stir.
Freeze completely before serving.