Slice the bananas into small pieces and lay out on a parchment paper lined baking sheet. Place in the freezer for a minimum of 1 hour or until ready to use.
Place the frozen banana slices into a blender or food processor and blend until smooth. You can store the ice cream in a container in the freezer until you are ready to assemble the sandwiches.
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
In a mixing bowl combine the nut butter, egg, honey and vanilla extract. Blend until well combined and then add in the almond flour and baking soda.
Once combined empty the mixture onto a parchment paper lined baking sheet and spread out into an even rectangular shape. Spread the mixture as thin as possible.
Bake the cookie for 10-12 minutes until lightly golden in colour. Once cooked, remove from the oven and allow to cool. Cut the cookie in half lengthwise, this will make it easier to lift it off the baking sheet.
Place a large sheet of cling film on the counter and then place the cookie halves, topside facing down, onto it.
Spread the banana ice cream onto one of the cookie halves, ensuring its evenly spread to the edges and corners. Place the other cookie half on top of the ice cream and then wrap the entire sandwich in the cling film and place in the freezer for approximately an hour or until the cookies have frozen and the ice cream is firm.
Once completely frozen, cut into 9 equal sized squares. If desired melt the chocolate and coconut oil in a bowl in the microwave and then dip the sandwich squares in. Place in the freezer to allow the chocolate to harden before serving.*
*Dipping the sandwiches in chocolate will make the recipe paleo but not SCD legal.