In a medium bowl, mash the ripe bananas with a potato masher or fork until mostly smooth, with a few small lumps remaining for texture. Stir in the fresh lemon juice to prevent browning and brighten the flavor.

Finely chop the strawberries. Set aside 1/2 cup of the chopped strawberries if you wish to swirl them into the ice cream later; otherwise, combine all chopped strawberries with the mashed bananas.

In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and salt until the sugar is completely dissolved. This may take 2-3 minutes of vigorous whisking.

Stir in the vanilla extract.

Fold the mashed banana and strawberry mixture (reserving 1/2 cup strawberries if desired) into the cream base until well combined.

Cover the bowl with plastic wrap and refrigerate the ice cream base for at least 2-4 hours, or preferably overnight, until thoroughly chilled. This step is crucial for achieving the best texture.

Once the base is thoroughly chilled, pour it into your ice cream maker's frozen bowl and churn according to the manufacturer's instructions. This typically takes 20-25 minutes, or until the ice cream has thickened to a soft-serve consistency.

Transfer the soft ice cream to an airtight freezer-safe container. If you reserved strawberries, gently fold or swirl them into the ice cream now.

Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container with its lid.

Freeze for at least 3-4 hours, or until the ice cream is firm enough to scoop. For best results, allow it to sit at room temperature for 5-10 minutes before serving.