When it’s ready, you can eat the ice cream immediately, but it will be pretty soft. I prefer to transfer it to an airtight container and freeze for at least 1 hour or until solid. If it’s too hard, let stand at room temperature for at least 10 minutes or until it has the perfect consistency.
Serve with your favorite toppings or keep in the freezer for up to 3 months.
Feel free to add other ingredients to your banana ice cream, like vanilla extract, peanut butter, cocoa powder, carob powder, other frozen fruits (berries are amazing), peppermint extract, chocolate chips, coconut butter, ore pretty much anything you would normally use to make ice cream.