I've heard variations on this recipe several times, lately, but this one seems to be the best because it begins with an unfrozen banana. Then either it the "cream" as is or freeze it to make it cold "ice cream".
Single Ingredient Ice Cream from The Kitchn (at www.thekitchn.com)
4 bananas, just slightly overripe (brown spots good, completely black not so good) 2 tbsps creamy peanut butter (optional – thus 2 ingredient ice cream) 2 tsps cocoa powder (Dutch process), (optional – thus 2 or 3 ingredient ice cream depending on peanut butter)
DO NOT FREEZE THE WHOLE BANANA, you’ll have a hard time blending it frozen.
Peel the bananas and slice them up into 1/4 to 1/2 inch thick disks. Place the banana slices in the freezer for about an hour or until they are frozen solid. Put the frozen slices in a food processor and pulse. First they will start to resemble gravel, but keep going. The bananas will soon turn into a frozen mush – at this point, start scraping the sides down (you will do this a lot). Or you could add a dash of milk since the liquid will help the blending. I’m lactose-intolerant, so after a few minutes of stopping to scrape the sides down, the banana begins to blend into a creamy texture. When the bananas look like whipped ice cream, you can add your mix-ins like peanut butter and/or cocoa powder, chocolate chips, toffee, raspberries, anything goes! Straight out of the food processor, the ice cream is like soft serve. You can also freeze it for a firmer texture. I find it’s pretty hard (and therefore, brittle) when I scoop it immediately after removing it from the freezer. Just give it a minute or two to soften up. Makes a pint.