Let the bananas go super spotty. The more spots on your bananas = more antioxidant properties and goodness they contain. When they are too ripe however, the skin almost brown and the banana mushy inside, they aren't as good for ice cream, you can still use them but they create a more icy texture and don't whip up as much like soft serve.
Peel, then cut into 1-2 inch sized chunks and store in food safe containers in the freezer. When you're ready to make some nice cream it can be worth leaving the frozen nanas out on the work top before blending, just so they are a bit easier to work with. Getting them out their container with a hot spoon or knife works if they are really frozen together.
A food processor with an S blade works better than a blender. We broke our last blender attempting to make nice cream, oops! If you have a Vitamix or high power blender then it'll work ok but the best results we've had come from the food processor. The bananas will go to a crumb like texture and up the sides of the bowl, give it a mix with a spoon and keep going until you hit a gelato like consistency.
You can have ice cream for breakfast! It's best not to eat raw fruits after dinner, we wouldn't recommend this for a pudding after a cooked meal. It could cause digestive problems and make your tummy hurt! It takes the body around an hour to digest bananas, and up to 4-5 hours depending on what cooked food you have eaten. Check out food combining rules.
The possibilities are endless. Add some carob flakes or cacao for chocolate ice cream. Or mix the same ingredients with dates or maple syrup and a tiny bit of water for a chocolate sauce (as seen in the photo above!), caramel sauce made from just dates and water with a dash of cinnamon and salt, vegan mint choc chip? peppermint drops, raw cacao nibs and spirulina. Maple pecan? Just add maple syrup and pecan nuts..easy! Fresh berries are great too. What are your favourite nice cream flavours?