• 4 ripe bananas (the riper, the sweeter)
  • 1 teaspoon vanilla extract (optional)
  • A pinch of salt (optional)


  1. Peel the ripe bananas and cut them into small chunks.
  2. Place the banana chunks on a plate or tray and freeze them for at least 2 hours or until they’re completely frozen.
  3. Once the bananas are frozen, transfer them to a food processor. If you don’t have a food processor, you can use a high-powered blender.
  4. Add the optional vanilla extract and a pinch of salt for enhanced flavor. The salt is optional, but it can help bring out the natural sweetness of the bananas.
  5. Pulse or blend the frozen banana chunks until they become smooth and creamy. You may need to stop and scrape down the sides of the bowl a few times.
  6. Keep processing until the banana mixture reaches a creamy, ice-cream-like consistency. This may take a few minutes.
  7. If you prefer a softer serve ice cream, you can enjoy it immediately. For a firmer texture, transfer the mixture to an airtight container and freeze for an additional 1-2 hours.
  8. Scoop the banana ice cream into bowls or cones and enjoy! You can also add your favorite toppings such as chopped nuts, fresh fruit, or a drizzle of honey if you like.