Ingredients

• 4 large very ripe or frozen bananas

Instructions

1. If using fresh bananas, peel, then arrange in a single layer on a large plate or parchment-lined rimmed baking sheet. Freeze until firm, at least 2 hours or up to overnight.
2. Purée frozen bananas in a food processor, scraping bowl as needed, until creamy, 6–8 minutes. Divide ice cream among serving bowls, or freeze in an airtight container at least 2 hours before scooping and serving.
3. Bananas can be frozen up to 3 months ahead.