My recent banana windfall gave me the chance to play around a bit with various banana ice cream combinations. But your shopping basket will be overloaded with lots of oddities, as mine invariably is, which makes it worth braving the masses. I like playing around with different sugars since their flavors can vary so much. By simply swapping out another sugar in a recipe, you can change the flavor of a recipe. Many natural or unrefined sugars add a wonderfully harmonious flavor when paired with ingredients from similar regions and cuisines.
If you're still making just plain frozen-banana ice cream, you're so missing out. Get the recipe from Delish. Get the recipe from Crumb.
Open freezing will help keep the pieces separate, so you can take out just what you need rather than a clump of frozen banana. Shopping list. Line a baking tray with baking parchment. Place the bananas in a single layer on the baking tray and freeze for 4—6 hours until solid, or overnight. If not using immediately, transfer to a lidded container and return to the freezer for up to a month before using.