Prep the bananas: Peel ripe bananas and slice into coins about 1/2 inch thick. Arrange on a parchment-lined tray and freeze until solid, at least 2–3 hours or overnight.

Load the blender or food processor: Add the frozen banana slices to your machine. Let them sit for 2–3 minutes to soften slightly if your appliance struggles with hard-frozen fruit.

Add flavor boosters: Pour in vanilla and a pinch of salt. If you’re using cocoa powder, nut butter, or berries, add them now.

Blend in pulses: Pulse to break up the bananas. Scrape down the sides as needed. Add 1 tablespoon of milk at a time to help it blend smoothly.

Keep going until creamy: Be patient. It will look crumbly, then like small pebbles, and finally transform into a silky, soft-serve texture.

Taste and adjust: If you want it sweeter, add a touch of honey or maple. Blend again briefly.

Serve soft or freeze to firm: For soft-serve, scoop and enjoy right away. For scoopable ice cream, transfer to a lidded container and freeze 1–2 hours.

Warm the scoop: If the ice cream is very firm, let it sit at room temperature for 5–10 minutes or dip your scoop in warm water before serving.