- In a food processor, blend bananas, almond milk, peanut butter, maple syrup, vanilla and salt until smooth, scraping down sides as necessary.
- Once smooth, add in cookie dough balls and chocolate and STIR with a spoon. Do not blend.
- Pour ice cream into a parchment lined loaf pan and freeze overnight.
- When ready to serve, let sit at room temperature for ten minutes, then scoop.