Peel and slice the ripe bananas into approximately 1-inch thick pieces. Arrange them in a single layer on a parchment-lined baking sheet or plate. Place them in the freezer for at least 4 hours, or until completely solid. This step is crucial for the creamy texture.

Transfer the frozen banana slices to a sturdy food processor. Begin to process them. Initially, the bananas will look crumbly, like small frozen pieces. Continue processing, scraping down the sides as needed. The mixture will progress from crumbly to a thick paste, and eventually, it will start to look like soft-serve ice cream. This process can take 5-8 minutes, be patient!

Once the bananas are smooth and creamy, add the chilled coconut cream (just the thick part from the top of the can) and vanilla extract (if using). If adding any optional flavor boosts like cocoa powder, peanut butter, or cinnamon, add them now.

Process for another 1-2 minutes until all ingredients are well combined and the mixture is perfectly smooth and airy.

Serve the banana ice cream immediately for a soft-serve consistency. For a firmer, scoopable ice cream, transfer the mixture to a freezer-safe container, smooth the top, and freeze for an additional 1-2 hours. If frozen solid for longer, you might need to let it thaw on the counter for 10-15 minutes before scooping.