Banana ice cream with crunchy almonds

We visited my sister-in-law and she had Gwyneth Paltrow's cookbook 'It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great'. In there we found a recipe for banana ice cream which we never got a chance to make when we were up there. So we looked up the recipe and made it last night. The result was really good. We put in some coconut sugar when we toasted the almonds in order to get that extra crunch and it was really tasty.

Ingredients
serves 3-4
4 ripe bananas, peeled and sliced into thin rounds
60 ml almonds, finely chopped
1 tsp coconut sugar
2 tbsp plus 2 tsp maple syrup, divided
½ tsp sea salt
120 ml unsweetened almond milk
1 tsp pure vanilla extract

Place banana slices in a single layer on a plate or tray lined with baking paper; put in the freezer for at least 3 hours. Put the almonds in a frying pan and toast by themselves for a little bit. Add the sugar and mix around until it's melted. Put the almonds in a bowl, add 2 tsp maple syrup and the salt.
In a food processor, pulse frozen banana slices, almond milk, vanilla and the remaining 2 tbsp syrup, scraping down the sides as necessary, until the mixture is the texture of soft-serve ice cream. Spoon into bowls; sprinkle with the crunchy almond mixture.