Peel the 4 ripe bananas and slice into 1/2-inch rounds. Arrange the slices in a single layer on a tray or plate and freeze until solid, at least 2 hours or overnight.

If using dates, remove pits from the 4 dates. (If using maple syrup, skip this step.)

Place the frozen banana slices, 4 dates or 2 tablespoons maple syrup, 1/2 cup Almond Breeze Unsweetened Original Almondmilk, 1/4 cup creamy almond butter, 1/4 cup cacao or cocoa powder, 2 tablespoons instant coffee powder, and 1 pinch flaky sea salt into a high-speed blender or food processor.

Pulse or blend starting on low, stopping to scrape down the sides as needed, until the mixture becomes completely smooth and creamy. If the blender stalls, press the mixture toward the blades and continue blending.

Transfer the nice cream to a freezer-safe container, smooth the top, cover, and freeze until firm enough to scoop—about 1–4 hours (shorter for softer texture, longer for firmer scoops).

Remove from the freezer 10 minutes before scooping, then scoop and enjoy.