Remove the bananas from the freezer. Let them sit at room temperature for 15 minutes to soften slightly, then chop.

In the bowl of a food processor, place the chopped bananas, vanilla, and salt. Process for 3 to 5 minutes, or until the bananas have a smooth, whipped texture similar to soft serve. Stop and scrape down the sides of the bowl as needed. If the bananas are too frozen to fully process, let them thaw for another minute or so. You can also add milk to help the bananas blend, but the texture is creamiest with just banana.

Enjoy immediately, or for firmer ice cream, transfer to an airtight container and freeze for up to 2 hours before serving. Don’t freeze it for much longer, or it will be too firm and icy to scoop. This banana ice cream is best enjoyed on the day it’s made.