Melt the chocolate chips over a double boiler and finely chop the almonds.
For the Ice Cream
Place an empty standard size loaf pan into the freezer to chill.
Into a blender, combine the COLD refridgerated coconut milk, honey, and vanilla extract. Blend on high until well incorporated.
Slice the vanilla pod in half lengthwise (if using) and use the back of your knife to scrape out the vanilla beans. Add them to your blender and give the mixture a good stir with a spoon, until they're well incorporated.
Poor the mixture into your ice cream machine and turn it on according to the manufacturers instructions. This usually takes 20-30 minutes.
Once it has reached soft serve consistency, transfer it to your cold loaf pan.
Cover, and freeze for another 20 minutes until it's solid enough to scoop out onto your cookies. (If it's too hard to scoop, just let it soften on the counter)
For the Assembly
Remove the cookies from the freezer, and scoop your desired amount of ice cream onto one of the frozen cookies.
Place another frozen banana bread cookie on top, and gently squeeze the cookies together until it forms a cookie sandwhich.
Dip half of the ice cream cookie sandwich into the melted chocolate (or drizzle the chocolate over the cookies with a spoon, or omit the chocolate altogether.)
Sprinkle on the chopped almonds and dye free sprinkles and place back into the freezer for another 20 minutes before eating.
This recipe makes 7 ice cream sandwiches.Feel free to add whatever toppings you'd like to your ice cream sandwiches.You can substitute the coconut vanilla ice cream with your favorite store bought vanilla ice cream. I love Luna and Larry's dairy free ice cream, and So Delicious cashew milk ice cream. They are not strict paleo, (but Luna and Larry's is close) so be sure to read the ingredients to make sure they align with your diet preference!