Slice your whole Chiquita bananas into half-inch rounds before placing them on a tray. Put them in the freezer at 0°F for exactly 2 hours until they are solid. (I tried using fresh bananas once, the result was a runny soup instead of a thick bowl. Frozen is mandatory.) You'll see the banana pieces turn opaque and feel hard to the touch when tapped. They should not stick together in a massive clump. Go past 4 hours and they become icy but 2 hours is the sweet spot. Freeze fruit solid first, the frozen fibers create the creamy thickness without adding ice.

Add the 2 cups of frozen berries and frozen banana rounds into the blender jar with 1/2 cup of Silk Almond Milk. Pulse on the lowest setting for 30 seconds to break up the large chunks. Then increase to high speed for about 60 seconds while using a tamper to push the fruit down. The mixture will transform from chunky ice into a smooth and glossy purple paste that looks like soft-serve ice cream. You'll hear the motor pitch change when it finally catches all the fruit. Miss this texture and it'll melt too fast. Use a tamper constantly, this keeps the frozen fruit moving into the blades without adding extra liquid.

Transfer the thick mixture immediately into a chilled white ceramic bowl using a silicone spatula. Use a J-shaped motion to scrape the sides of the blender jar so you don't lose any. The base should be thick enough to hold its shape when piled high. You'll see the puree form soft peaks and it won't settle into a flat puddle. It should smell intensely of tart raspberries and sweet banana. If it slides around too easily it means it's too warm. Work quickly in a cold bowl, this prevents the frozen base from melting while you prep the toppings.