Place bananas, almond butter, almond milk and vanilla in a blender and blend until smooth.
Transfer liquid (it will be the consistency of a smoothie – and could also be enjoyed this way) into a container and store it in the freezer for 1 to 2 hours.
Note: Because this ice “cream” does not actually contain cream, if you freeze it for more than 1 or 2 hours (depending on the temperature of your freezer) it will freeze like ice and become rock hard. To avoid chipping your tooth, best to freeze the mixture for a shorter duration, until desired consistency is achieved.
Scoop almond butter and banana ice cream into serving bowls and top with scattered nuts. Alternatively you can combine almonds with other ingredients in blender.