Ingredients:

  • 4 large very ripe bananas (approx. 500g), peeled, sliced into 1-inch pieces, and frozen solid
  • ½ cup (120 ml) full-fat canned coconut milk OR heavy cream, room temperature
  • 2 tablespoons (30 ml) pure maple syrup (optional, adjust to taste)
  • 1 teaspoon (5 ml) pure vanilla extract
  • ⅛ teaspoon (0.5 g) fine sea salt
  • ½ teaspoon (2.5 ml) fresh lime juice

Instructions:

  1. Peel the bananas and slice them into uniform 1-inch (2.5 cm) thick rounds. Lay the slices in a single layer on a parchment-lined sheet tray or plate.
  2. Place the banana slices in the freezer for a minimum of 6 hours, or ideally overnight, until rock hard. This step is non-negotiable for the creamy texture.
  3. In a separate small bowl, whisk together the coconut milk (or heavy cream), maple syrup (if using), vanilla extract, salt, and lime juice. Set the liquid base aside.
  4. Transfer the solid frozen banana slices into the bowl of a high-speed blender or food processor. Begin processing; initially, the bananas will break down into small, crumbly pieces. Stop and scrape down the sides frequently.
  5. Once the bananas resemble coarse flour, slowly drizzle in the prepared liquid base while the machine is running. Start with half and only add more if the mixture absolutely refuses to move.
  6. Continue blending/processing until the mixture transitions from crumbly to a smooth, thick, soft-serve consistency. This may take 3 to 5 minutes, depending on your machine.
  7. For soft-serve texture, serve immediately. For a hard scoop option, transfer the mixture into an airtight freezer container, cover tightly, and place in the freezer for a minimum of 2 hours to firm up.
  8. For the best texture, remove the container from the freezer 5–10 minutes before serving to allow it to temper and soften slightly.