This ice cream is dairy-free but tastes so heavenly you will not believe that it can be so healthy. I roast the bananas in a splash of coconut milk and honey to bring out the rich natural sweetness. Placing the bananas in the freezer overnight is also the main secret of this recipe which will allow you to just blend them using a blender or a food processor. But if I don’t have time to freeze them, I just toss the baked bananas in the blender; pour in the almond butter and almond milk, and then just blend until very smooth and place in the fridge for at least 2 hours to make sure it’s completely frozen. If you want yours to be sweeter, then you can add honey into the mix, little by little, until you achieve the desired sweetness before freezing. Once it’s frozen, you can enjoy the healthy and yummy ice cream, as is or you can top with some sliced almonds and dark chocolate.