After soaking dates, process in food processor until broken down into a paste.
Slowly start to add the water about 1/4 cup at a time and process until smooth.
After all water has been added, add vanilla and maple, and 3-4 cranks of sea salt and process until rich and smooth.
Pour caramel into a bowl and set aside in the refrigerator.
Add bananas to the food processor along with a few splashes of milk of choice to get things started.
Process bananas until a smooth, soft serve like consistency.
Pour mixture into a mixing bowl and add about 1/2-2/3 of the caramel mixture and stir well.
Transfer the ice cream to a container that can be covered. I used a bread baking pan actually!
Drizzle over the remaining caramel and swirl into the top.
Freeze for about 30 minutes to an hour to allow to set.
Serve and enjoy with crushed pecans, some of my coconut whipped cream and more!