Prep your bananas: Peel ripe bananas, slice into coins, and freeze on a parchment-lined tray for at least 2–3 hours, or until solid. Transfer to a freezer bag if prepping ahead.

Set up your blender or food processor: Use a powerful machine to handle the frozen fruit. Add the banana slices to the bowl or jar.

Add liquid and flavor: Pour in 2 tablespoons of milk to start and add vanilla or sweetener if using. Don’t overdo the liquid—you can add more if needed.

Blend in pulses: Pulse a few times to break up the bananas. Scrape down the sides as needed. Then blend until smooth and creamy. Add a splash more milk if the blades get stuck.

Adjust texture and taste: Once silky, taste and add a bit more sweetener or a pinch of salt to enhance flavor. If using cocoa or nut butter, blend it in now.

Serve soft-serve style: For immediate enjoyment, scoop into bowls. It will have a soft, airy texture.

For scoopable ice cream: Transfer to a lidded container and freeze 1–2 hours. Let it sit at room temperature for 5–10 minutes before scooping.

Add toppings: Finish with chopped nuts, chocolate shavings, toasted coconut, or fresh berries for extra texture.