Ingredients:

  • 3 large ripe bananas, peeled and sliced (approx. 450g)
  • 1/4 cup (60 ml) thick, chilled full-fat coconut cream (from the top of a chilled can)
  • 1 teaspoon high quality vanilla extract

Instructions:

  1. Peel the bananas and slice them into rough 1-inch (2.5 cm) thick coins. Arrange them in a single layer on a freezer-safe baking sheet.
  2. Freeze the banana slices for a minimum of 6 hours, or until they are completely rock-solid.
  3. Transfer the frozen banana coins to the bowl of a high-powered food processor. Pulse several times to break the large chunks down into smaller pieces.
  4. Process continuously, stopping every 30–60 seconds to scrape down the sides. The mixture will progress from crumbs to a thick paste, and finally achieve a soft-serve consistency.
  5. Once the soft-serve texture is achieved, add the chilled coconut cream and vanilla extract.
  6. Process again until the mixture is completely smooth, creamy, and homogenous—about 1–2 minutes more.
  7. Serve immediately for a soft-serve texture, or transfer to an airtight container and freeze for an additional 1–2 hours for a firmer, scoopable ice cream consistency.