Freeze Bananas: Peel and slice the bananas, put them into a plastic freezer bag and then slide the slices around into a single layer. This prevents the slices from sticking together in a big clump and allows them to blend up much easier in the blender or food processor.  They need probably 4 hours, but easiest to freeze them overnight.

Once the banana slices are frozen, add 2 cups frozen banana slices to your food processor or blender with ½ cup Almond milk (or any milk you have on hand). Pulse to get the blending started and once you see it starting to come together you can just blend. If it is still way too thick and not really blending smooth, you can add another tablespoon of milk but be careful not to add too much liquid as you want it to be thick like soft serve ice cream.

Break your graham cracker sheets in half so that you have 2 rectangle pieces per sandwich ‘slice’. Place one graham ‘slice’ down on a sheet pan. TIP: I like to cover the sheet pan with parchment so that the sandwiches are less likely to stick and it’s easy clean up for me. Add a scoop of banana ice cream to the graham cracker bottom, then top with the second graham ‘slice’.

Optional Step: Roll in sprinkles or mini chocolate chips.