Ingredients:

  • 4 large ripe bananas (must be peeled, sliced, and fully frozen solid)
  • 2–4 Tbsp non-dairy milk or cream (cold almond, oat, or soy milk)
  • 1/2 tsp pure vanilla extract
  • 1 small pinch fine sea salt

Instructions:

  1. Peel the very ripe bananas. Slice them roughly into 1-inch (2.5 cm) chunks.
  2. Place the slices in a single layer on a parchment-lined baking tray (to prevent clumping). Freeze for 1–2 hours.
  3. Transfer the semi-frozen banana chunks to a freezer bag or airtight container. Freeze for a minimum of 8 hours, or until rock solid. This step is non-negotiable for creamy results.
  4. Add the rock-solid frozen banana chunks, vanilla extract, and salt into the high-speed blender or food processor. Do not add the milk/liquid yet.
  5. Pulse the mixture 5–6 times to break down the large frozen pieces. The mixture will look crumbly, like wet gravel.
  6. Add just 2 tablespoons of the non-dairy milk. Pulse again. Only add the remaining liquid (up to 2 more tablespoons) if the machine is completely struggling to move the mixture. Use the absolute minimum liquid possible.
  7. Process continuously, using a tamper or scraping the sides frequently, until the mixture transforms from crumbly chunks to a smooth, thick vortex, resembling soft-serve ice cream. This usually takes 3–5 minutes.
  8. Scrape the mixture immediately into bowls and serve straight away for a perfect, fluffy soft-serve texture. For a scoopable, harder ice cream texture, transfer the mixture to a covered container and freeze for 1–2 hours.