July is National Ice Cream Month! Since our love of ice cream is well documented at Williams-Sonoma, I want to share with you the easiest “ice cream” recipe you’ll ever find — no custard base or ice cream maker necessary.

This recipe is dairy-free, nut-free and completely vegan, so almost everyone can enjoy it. All you’ll need is one very ripe banana and a food processor or blender.

Peel the banana and chop it into slices about 1/2 inch wide. Place in a ziploc bag or container and stick it in the freezer for at least 1 hour (I usually leave mine in there overnight).

Once it’s frozen, remove the banana from the freezer and drop the pieces into a blender or food processor. Puree until smooth.

Enjoy! Frozen bananas have a natural creaminess that gives this snack or dessert a surprising richness.

Feel free to jazz up your banana ice cream with add-ins, such as the ones suggested here. Put the ingredients in the blender along with the bananas and then puree.

• Chocolate-Hazelnut-Banana Ice Cream. Add a spoonful or two of Nutella (or another chocolate-hazelnut spread) to the food processor or blender before pureeing. If you’ve ever eaten a Nutella-banana crepe in Paris, you know this one’s a good combo.
• Pina Colada Ice Cream. Grown-ups, add a splash of rum, pineapple juice and coconut milk for a tropical twist.
• PB & J Ice Cream. Add a spoonful of peanut butter and another spoonful of your favorite jam. No wonder peanut butter-banana sandwiches are so delicious!

What are your ideas for great flavor combinations?