- 1 ripe banana, peeled and cut into coins
- Freeze banana pieces in an air-tight bag for at least two hours, but ideally overnight.
- Blend the frozen banana pieces in a food processor or powerful blender. Keep blending until the banana completely smooths out and is creamy, soft-serve ice cream texture.
- Transfer to an airtight container and freeze until solid.
This recipe was submitted by YMCA of Western North Carolina.