Print

Directions

Start with ripe bananas: They should be sweet and soft. Peel the bananas and cut them into coins

Put the bananas in an airtight container or a glass bowl. Freeze the banana pieces for at least 3 hours, better overnight.

Blend the frozen banana pieces in a small food processor. A small food processor or chopper works best. Keep blending — the banana will look crumbly: at first the banana pieces will look crumbled or smashed. Scrape down the food processor.

Keep blending till the last last bits of banana smooth out, and you’ll see the mixture shift from blended banana to creamy ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)

Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream.