For ice cream:
6 frozen bananas
1 tbsp almond or coconut milk

For salted caramel:
1 tbsp almond butter
1 tbsp coconut oil
1 tbsp maple syrup
1/4 tsp vanilla extract
1/8 tsp salt

For cookie crumble:
6 reduced-fat Nilla wafers, crumbled
1/8 tsp cinnamon (mix into wafers)

To make the salted caramel, mix all ingredients well.

For the banana ice cream. blend the frozen bananas in a high-speed food processor and add milk.

To make the salted caramel ice cream swirl, pour about 1/3 of the  blended bananas in a freezer-safe container, then top it with half of the salted caramel. Sprinkle with cookie crumbs.
Then add another layer of the bananas, the rest of the salted caramel, followed by more crumbs.

Finish by covering it all with the rest of the blended bananas.
Freeze overnight.

Enjoy!