In a powerful blender (I use my Vitamix), blast the coconut cream and coconut oil on high under blended.
Then add in the frozen bananas, lemon juice and lemon zest and blend again for another 30 seconds using the tamper to guide the fruit through the blades until smooth, but still frozen. (If your mixture isn't blended, you can add in 1 Tbsp. of almond milk at a time to thin out just a little).
Place the "ice cream" mixture in the loaf pan from the freezer, cover with foil, and freeze for at least 2 hours or until completely firm. If the ice cream is too hard (if frozen overnight), leave it on the kitchen counter for 5-10 minutes before scooping and serving!
If you want to add a few drops of yellow food dye to give it more of a lemony look you can as well, and process for 20 more seconds to incorporate.