Peel the ripe bananas and slice them into small pieces. This helps them freeze faster and blend more easily.

Place the sliced bananas in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.

Freeze the banana slices for at least 2 hours, or until completely frozen.

Once the banana slices are frozen, transfer them to a blender or food processor.

Add the coconut milk and honey (or maple syrup) to the blender. If using, add the vanilla extract as well.

Blend on high speed until the mixture is smooth and creamy, scraping down the sides as needed. This step is crucial for achieving a silky texture.

If you have an ice cream maker, pour the blended mixture into it and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

If you don't have an ice cream maker, transfer the mixture to a freezer-safe container and freeze for about 1-2 hours, stirring every 30 minutes to break up any ice crystals.

Once the ice cream is firm but scoopable, serve it in bowls or cones. If desired, sprinkle with chocolate chips or nuts.

Store any leftovers in the freezer in an airtight container. Let it sit at room temperature for a few minutes before scooping for easier serving.