In a high powered blender, add frozen bananas and about 3 tbsp vegan milk of choice (I used almond). Blend on high for 1-2 minutes, scraping the sides every so often and adding additional milk as needed.
Once blended and a nice ice cream texture forms, add in almond butter and blend until fully combined.
It should have the texture of soft serve but you can always add it to the freezer for 1-2 hours so you can scoop it like ice cream.
For the chocolate cage, fill a medium size bowl up with ice and top with cold water.
Prepare the chocolate cage by heating a small saucepan of water to a low boil. Once boiling, reduce to simmer. Place a glass bowl over the water (so its above the water but not touching), and add the chocolate and coconut oil. Heat until melting, stirring often. Once melted, turn off the heat and set aside to slightly cool.
Once it’s slightly cool, use a spoon and circular motions to create the chocolate designs into the bowl of ice water. It will set in a matter of minutes. Serve immediately on top of the nice cream or remove carefully from the ice water and store in the freezer.