Ingredients:

  • 4 medium very ripe bananas (approx. 450 g), peeled and sliced into 1-inch rounds
  • 1 to 2 tablespoons unsweetened almond milk (or oat milk), chilled
  • 1/4 teaspoon pure vanilla extract (optional)
  • Pinch of fine sea salt (optional)

Instructions:

  1. Peel the very ripe bananas. Slice them into small, even, 1-inch (2.5 cm) thick rounds. Smaller pieces blend faster and put less strain on the equipment.
  2. Place the slices in a single layer on a parchment-lined baking tray or plate to prevent clumping. Transfer to the freezer for at least 6 hours, or ideally, overnight until rock solid.
  3. Once fully frozen, transfer the banana rounds into an airtight container for easy storage until blending.
  4. Place the frozen banana pieces, vanilla extract, and salt (if using) into the high-speed blender or food processor.
  5. Add only one tablespoon (15 ml) of the chilled milk. Start blending on low speed, then immediately increase to medium/high speed.
  6. Pause the blender often to scrape down the sides. If using a high-speed blender with a tamper, use the tamper vigorously to push the frozen pieces down into the blade while blending.
  7. If the mixture stalls completely and won't move, add the second tablespoon of milk (15 ml). Do not add more liquid than necessary.
  8. Continue blending and scraping until the texture transforms from crumbly frozen chunks to a smooth, thick, whipped consistency resembling soft-serve ice cream. This should take 3–5 minutes of active blending.
  9. For the best soft-serve consistency, scoop immediately into chilled bowls.
  10. Optional: For a harder, scoopable texture (like traditional ice cream), transfer the finished Nice Cream to a freezer-safe container and freeze for an additional 1 hour.