Place all the ingredients for the pudding in a food processor or blender with a wide base. Blend until it is thick and smooth. If needed, add 1 tablespoon of banana almond milk in case the mixture is too thick and needs some liquid, and add additional if needed.
Grab your container for ice cream or just a glass baking dish. Add a layer of banana slices, then cookies, then the pudding nice cream. Repeat until all ingredients are used.
Freeze for 20 – 30 minutes if enjoying right away. Otherwise, store in the freezer and let the nice cream rest on the counter for 12-15 minutes to soften when you’re ready to eat!