Roughly chop the banana up and put it in a food processor or high-speed blender. At first, it will look dry and crumbly and won't resemble much of a creamy ice cream. Keep pulsing and scraping down the edges and after a few minutes, you will be left with incredibly creamy and smooth soft serve ice cream.
If you eat it immediately, you can stop here and portion it. If you want scoopable ice cream, then add a quarter of a tsp lemon juice per banana and pulse until well combined. The lemon will stop the banana from turning brown. Transfer into a freezer friendly container and cover with wax paper. Place in the freezer for 1-hour minimum and serve when you crave for a healthy treat.
I love eating my vegan banana ice cream with cocoa nibs and maple syrup.