Add the ingredients to the bowl of a food processor fitted with an "S" blade. If using dates in your recipe, process them with water first to help break them down, then add in the bananas and any other ingredients.
Process the bananas until they break down and have a smooth and creamy ice-cream-like texture. Serve right away for a soft serve consistency.
For a scoop-able ice cream, transfer the banana ice cream to a freezer-safe dish and freeze for 2 hours. Scoop and serve.
Leftover ice cream can be stored in a tightly covered container for up to 3 months, but it will harden so you'll need to let it thaw on the counter for 15 to 20 minutes before serving again.