Step 1

Peel and slice bananas. Spread out in a single layer on a baking sheet and freeze until very firm, at least 6 hours or preferably overnight.

Step 2

First, prepare the crunchy almond topping. Preheat oven to 325F. Toss the chopped almonds with maple syrup, cinnamon and sea salt in a small bowl. Spread out on a lined baking sheet and toast until caramelized, about 10 minutes. Remove from oven and set aside to cool.

Step 3

Next, prepare the caramel sauce. Put the dates in a food processor and pulse until chopped. With machine running, add the vanilla and sea salt. Pour in the almond milk and maple syrup and process until smooth. Transfer to a jar and refrigerate.

Step 4

Just before serving, blend the frozen banana slices in a high-speed blender, just until they are smooth and creamy. Be careful not to over process, as the friction from the blender will melt the ice cream.

Step 5

Layer the banana ice, caramel sauce and crunchy cinnamon almonds in shot glass or parfait glasses and serve immediately.