Ingredients:

  • 4 large Very Ripe Bananas (peeled, sliced into 1-inch rounds, and frozen solid)
  • 1–2 Tbsp Unsweetened Milk (Almond or Dairy, used only if needed)
  • 1/2 tsp Pure Vanilla Extract
  • Pinch Fine Sea Salt

Instructions:

  1. Peel the very ripe bananas and slice them into rough 1-inch (2.5 cm) coins.
  2. Lay the banana slices in a single layer on a parchment-lined baking sheet or plate. Freeze for a minimum of 6 hours, or ideally overnight, until the slices are completely frozen solid.
  3. Place all the frozen banana slices, vanilla extract, and the pinch of salt into the food processor bowl. Do not add liquid yet.
  4. Pulse the processor 5-10 times to break down the large chunks. Then, keep the processor running constantly. The mixture will transition from coarse crumbs to a sticky paste.
  5. Continue processing, scraping down the sides frequently, until the mixture suddenly lightens in color and whips into a smooth, creamy, soft-serve consistency (about 2–3 minutes of constant blending).
  6. If the mixture is stuck and refuses to move, add the milk one tablespoon at a time until the blades can move freely again. Stop immediately once smooth.
  7. Serve immediately for a smooth soft-serve texture, or transfer to a freezer-safe container and freeze for an additional 1–2 hours for a firmer, scoopable ice cream texture.