Banana Ice Cream

Peel the bananas, cut them into large chunks, and place them in the freezer for 3–4 hours until completely frozen.

Transfer the bananas to a food processor or blender.

Blend thoroughly. At first the bananas will break down into a crumbly, uneven mixture, then with continued blending they will turn into a smooth, creamy consistency.

Add the heavy cream, powdered sugar, and lemon juice. Blend again.

Transfer the mixture to a container and place it in the freezer for a couple of hours.

During that time, take it out of the freezer a couple of times and stir thoroughly with a fork to ensure it freezes evenly.

Using an ice cream scoop or a regular spoon, scoop the banana ice cream into a dessert bowl. You can sprinkle it with grated chocolate or nuts if desired.