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Get 2 to 3 overripe bananas that are starting to turn brown. Peel them, cut them into bite-sized pieces, then freeze them in a plastic freezer bag or container. The size of the banana pieces does not matter. This is simply to make it easier on your blender or food processor. Once the bananas have frozen, transfer them into a blender or food processor. Add 2 to 4 tablespoons (30 to 60 milliliters) of your choice of milk and a pinch of salt.  The more milk to add, the smoother the ice cream will be. Whole milk is a great choice, but you can also use non-dairy milk, such as almond or coconut. This recipe is only a base, and it will yield somewhat-banana-flavored ice cream. It is still very delicious, but you can give it more flavor with some tasty extras. For example:  For chocolate ice cream, add ¼ teaspoon of vanilla extract and 3 tablespoons (22.5 grams) of cocoa powder.  For peanut butter ice cream, add 2 to 3 tablespoons (30 to 45 grams) of peanut butter.   For cookies'n cream, add 2 tablespoons (30 grams) of coconut butter. Crush up some chocolate sandwich cookies and have them ready for later. Keep blending until the mixture takes on the texture of soft-serve ice cream. From time-to-time, you may want to open up the blender or food processor, and push down any unmixed ice cream towards the bottom with a rubber spatula. If you are making cookies'n cream ice cream, fold in the crushed chocolate sandwich cookies after you blend everything together. Transfer the mixture into a freezer-safe container, such as a Tupperware container or an ice cream container. Place it into the freezer, and leave it there for 30 minutes, or until it becomes scoop-able.
Peel, cut, and freeze the bananas ahead of time. Place the ingredients into a blender or food processor. Add some extras, if desired. Blend the ingredients. Freeze the ice cream for 30 minutes.