1. Freeze the bananas: Peel the bananas and cut into ½-inch slices. Spread on a parchment-lined baking sheet and freeze for three hours or overnight. If you don’t intend to make the nice cream soon, transfer the frozen slices to an airtight freezer bag to store.
2. In a food processor, process the frozen bananas until chopped then add the coconut cream and blend, stopping occasionally to scrape down the sides and mix, until mostly smooth. Do not overprocess, or the nice cream won’t freeze properly. Add any additional ingredients and process briefly. Taste and add optional maple syrup and adjust any other ingredients to suit your tastes.
3. For a soft-serve style nice cream serve immediately with optional toppings. Transfer to a container and freeze for at least two hours for a firmer nice cream. Depending on how frozen the nice cream is, you may need to let it sit on the counter for 20 minutes to soften slightly before scooping and serving.
Note: If you don’t have a food processor, you can use a blender, just be aware that you may end up with a softer consistency of nice cream. You may also need to add an additional 2-4 tablespoons of coconut cream to facilitate blending.