At the same time, put a carton of coconut cream in the fridge.
When you are ready to eat your ice-cream, put both ingredients in the blender and whizz to a fine paste.
You may need to lubricate things with a Tablespoonful of water as the coconut cream is very thick.I found that if I let the bananas "rest" at room temp for about five minutes, this helped with the blending process.
The ice-cream will be quite soft so either serve immediately, or put in a plastic lidded container and return to the freezer for half an hour.
Makes three generous portions or four sensible ones.
Recipe by Domestic Goddesque at https://domesticgoddesque.com/2014/04/dairy-free-paleo-ice-cream/