Creamy Coconut Banana Ice Cream

1Peel the ripe bananas (2) and slice them into small pieces. Place the banana slices in a freezer-safe container and freeze for at least 2 hours until solid.

2In a blender or food processor, combine the frozen banana slices, coconut milk, honey (or maple syrup), vanilla extract (1 teaspoon), and salt (¼ teaspoon).

3Blend the mixture on high speed until smooth and creamy, scraping down the sides as needed to ensure everything is well combined.

4Taste the mixture and adjust sweetness if necessary by adding more honey or maple syrup (¼ cup).

5Transfer the banana-coconut mixture to a freezer-safe container and spread it evenly. Cover with a lid or plastic wrap.

6Freeze the mixture for at least 2-4 hours, or until firm enough to scoop.

7Once frozen, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping and serving.