Neapolitan banana ice cream

Ingredients:

Vanilla-banana ice cream

• 3 large ripe bananas, peeled
• Seeds from 1 vanilla bean, or 1 teaspoon vanilla extract

Chocolate banana ice cream

• 3 large ripe bananas, peeled
• 3 tablespoons cocoa powder
• 1 tbsp. coconut oil, unrefined

Strawberry banana ice cream

• 2 large ripe bananas, peeled
• 1 cup frozen strawberries
• Special equipment: bread pan measuring 20 x 12.5 cm.

Preparation:

1. Vanilla-banana ice cream:
   
   Cut each banana into 6 pieces and freeze until the pieces are firm, preferably overnight.
   
   Place the banana chunks and vanilla seeds in a food processor and pulse. Your processor may shake a lot at first! The bananas will look crumbly at first, then sticky, and eventually creamy, like ice cream. Stop the processor frequently to scrape down the sides of the bowl and break up any lumps. Transfer to a bowl and place in the freezer.
2. Chocolate banana ice cream:
   
   Cut each banana into 6 pieces and freeze until the pieces are firm, preferably overnight.
   
   Place the banana chunks, cocoa powder, and coconut oil in a food processor and pulse until smooth. Stop the processor frequently to scrape down the sides of the bowl and break up any lumps. Transfer to a bowl and place in the freezer.
3. Strawberry banana ice cream:
   
   Cut each banana into 6 pieces and freeze until the pieces are firm, preferably overnight.
   
   Place the banana chunks and strawberries in a food processor and pulse until smooth. Stop the processor frequently to scrape down the sides of the bowl and break up any clumps.
4. Assembling banana Neapolitan ice cream:
   
   Spoon vanilla-banana ice cream into one end of an 8 x 5-inch pan, filling it about 1/3 of the way. Use a rubber spatula to move it slightly if necessary before adding chocolate-banana ice cream next to it, filling the pan another third of the way (it's okay if the two flavors mix a little). Spoon strawberry-banana ice cream into the remaining empty end of the pan. Serve immediately or freeze until ready to serve. To serve, scoop ice cream so that each scoop contains 3 flavors.
   Exit: 4.5 tbsp.