Chop your bananas and add to a large Ziploc bag. Freeze for about 4 hours (or overnight).
Once frozen, add bananas to an 8 cup food processor and blend until it is crumbly.
Add your peanut butter, coconut nectar, vanilla extract, and almond milk to your food processor.
Blend until smooth. Your mixture should be thick and "churn like" mimicking a soft server ice cream. Taste and adjust flavors to your liking.
Grab an 8-inch loaf pan lined with parchment paper and add your ice cream to the pan smoothing it out evenly.
OPTIONAL: Grab your Date Caramel Sauce or additional peanut butter and swirl it into your ice cream.
You can either serve this as-is for soft-serve ice cream or cover it with additional parchment paper and freeze for a minimum of 4 hours to firm up.
Once it's firmed up, slightly thaw for 2 to 5 minutes before serving (the fruit will crystallize so it's important to let it thaw before serving). Add some additional Date Caramel Sauce or any other of your favorite toppings
Keep ice cream stored in freezer for up to 5 days.
COCONUT NECTAR: Omit the coconut nectar and use any of your favorite natural sweeteners, such as maple syrup or agave.
PLANT BASED MILK: You can replace almond milk it with an equal amount of coconut milk or cashew milk. You won't get as much protein, but the flavor will be divine!
OPTIONAL. The Date Caramel Sauce added to this ice is optional. However, it does add an extra boost of sweetness to this vegan ice cream so I highly recommend adding it!