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Special equipment: an 8-by-5-inch loaf pan
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For the vanilla banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
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Put the banana chunks and vanilla bean seeds in a food processor and process.
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Hang on, your food processor may jolt in the very beginning!
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The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream.
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Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps.
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Transfer to a bowl and put in the freezer.
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For the chocolate banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
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Put the banana chunks, cocoa powder and coconut oil in a food processor and process.
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Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps.
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Transfer to a bowl and put in the freezer.
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For the strawberry banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
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Put the banana chunks and strawberries in a food processor and process.
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Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps.
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To assemble the Neapolitan banana ice cream: Scrape the vanilla-banana ice cream into 1 end of an 8-by-5-inch loaf pan so it fills about 1/3 of the length of the pan.
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Use a rubber spatula to push it back a bit if you need to before adding the chocolate-banana ice cream next to it, filling the middle third of the pan (it's ok if they run together a bit).
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Scrape the strawberry-banana ice cream into the other end of the pan.
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Serve right away or freeze until ready to serve.
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To serve, run an ice cream scoop down the loaf pan to make 3-flavored scoops.
