Ingredients:

  • 3 large ripe bananas, peeled, sliced, and frozen solid
  • 2 Tablespoons unsweetened almond milk (or preferred liquid)
  • 1/2 Teaspoon vanilla extract
  • 1 teaspoon pure maple syrup (optional)

Instructions:

  1. Ensure bananas are peeled, sliced into 1-inch coins, and completely frozen solid (minimum 6 hours).
  2. Place the frozen banana coins, vanilla extract, 2 tablespoons of liquid, and optional sweetener into a high-speed blender or food processor.
  3. Pulse the mixture aggressively. Initially, the mixture will look crumbly and chunky, resembling coarse snow. Stop frequently to scrape down the sides with a rubber spatula.
  4. If the blades jam, add the remaining liquid one tablespoon at a time, pulsing after each addition, until the mixture begins to circulate smoothly.
  5. Continue blending for 1–3 minutes until the texture dramatically transforms from crumbly to a smooth, velvety soft-serve consistency.
  6. Serve immediately for a soft-serve texture, or transfer to an airtight container and freeze for 30–60 minutes for a firmer, scoopable ice cream texture.