Freeze your ripe bananas in a freezer safe ziplock or silicone bag until solid (several hours or best, overnight). Make sure to peel the bananas prior to freezing or the peels will be very difficult to remove.
Add frozen bananas, maple syrup, cacao powder and optional pinch of salt to a food processor or high speed blender like Vitamix. Blend until completely smooth. If using the Vitamix, use the tamper to press the bananas into the blade. You should not need any liquid.
If desired, fold in chopped nuts, chocolate chips, crushed Oreos or any other add ins.
At this point, you could eat immediately as is for a more soft serve style nice cream. If you want something more scoop-able like traditional ice cream, transfer the nice cream to a parchment lined loaf pan. Put the loaf pan back in the freezer using the parchment paper to cover the nice cream for at least 6 hours or preferably over night.
The maple syrup should prevent this nice cream from freezing completely solid but if needed, thaw nice cream for 10 minutes on counter before scooping.
Serve with the magic shell topping. To make, simply mix together the melted coconut oil, maple syrup, vanilla extract and cacao until smooth. Pour over ice cream and it will harden immediately, creating a shell.
Notes
*Prep time does not include freezing the bananas*
You need a high speed blender or food processor to make this ice cream. A regular blender or Ninja Blender with the blade up the stem will not be able to get this completely smooth.
This is a great chocolate base flavor - feel free to customize with any add ins of your choosing!