Creating this banana ice cream is incredibly straightforward. It’s so simple that even kids can get involved! Here’s a step-by-step guide to ice cream bliss:

1. Prepare the Bananas: Peel your ripe bananas. Slice them into roughly ½-inch thick coins. This helps them freeze more quickly and evenly, and makes them easier to blend later.
2. Freeze the Banana Slices: Lay the banana slices in a single layer on a parchment-lined baking sheet or plate. Ensure they are not overlapping too much to prevent them from sticking together in a large clump. Place the baking sheet in the freezer and freeze for at least 2-3 hours, or ideally overnight. The bananas need to be completely frozen solid for the best ice cream texture.
3. Blend the Frozen Bananas: Once the banana slices are frozen solid, remove them from the freezer. Transfer the frozen banana slices to a high-speed blender or food processor.
4. Blend Until Creamy (and Add Optional Ingredients): Start blending on a low speed, gradually increasing as the bananas begin to break down. Initially, the mixture will look crumbly. Continue blending, pausing to scrape down the sides of the blender as needed. Be patient; it will take a few minutes for the frozen bananas to transform into a creamy, smooth, ice cream-like consistency. If you are using milk or plant-based milk, add it one tablespoon at a time during this blending process to help achieve a smoother texture. If adding vanilla extract, incorporate it now as well.
5. Serve Immediately or Freeze: Once you reach a smooth, soft-serve consistency, your banana ice cream is ready to enjoy immediately! For a firmer, more scoopable ice cream, transfer the blended mixture to a freezer-safe container and freeze for another 30-60 minutes. Be aware that it will become quite firm if frozen for extended periods and may require a few minutes to soften before serving.
6. Enjoy! Scoop your delightful 3-ingredient banana ice cream into bowls or cones and add your favorite toppings (see “How to Serve” section for inspiration).