Start by slicing ripe bananas into even pieces and spreading them out in a single layer on a tray or plate. Freeze them until completely solid, which usually takes at least 2–3 hours. Fully frozen bananas are essential for achieving a thick, creamy ice-cream texture instead of a soft smoothie.

Once the bananas are frozen, add them to a blender or food processor along with all the remaining ingredients. Make sure everything goes in at the same time so the flavors blend evenly. If your blender is less powerful, let the bananas sit at room temperature for 2–3 minutes to slightly soften before blending.

Begin blending on low speed, then gradually increase to high. Stop a few times to scrape down the sides so all the banana pieces get incorporated. At first the mixture may look crumbly or uneven, but keep blending — after a minute or two it will suddenly turn smooth, thick, and creamy like soft-serve ice cream.

Transfer the blended mixture into a freezer-safe container and spread it out evenly using a spatula. Smooth the top so it freezes evenly. Place the container in the freezer for 45–60 minutes to allow the ice cream to firm up into a scoopable consistency without becoming too hard.

Remove the container from the freezer and let it sit at room temperature for about 3–5 minutes before serving. This short rest makes scooping much easier and improves the creamy texture. Scoop into bowls, add any desired toppings, and enjoy immediately while it’s smooth, rich, and perfectly chilled.