To a food processor (or high powered blender), add the ingredients in the order they are listed.
Blend until smooth and VERY thick. You may have to take off the top and scrape the sides using a spatula and blend again in order to create thick, creamy banana ice cream. If it is too thick and stuck, simply add tablespoons of almond milk
Empty the contents into a bowl or ice cream container and place in the freezer for at least 35 – 45 minutes in order to solidify.
Scoop it out and enjoy!! If desired, eat the ice cream out of a gluten free waffle cone.