Combine the cashew butter, agave nectar, and vanilla in the food processor.
Process until creamy and combined.
Add the almond flour, sea salt, and mini chocolate chips.
Process again until combined. Set aside.
Add the frozen bananas to a high powered blender. My blender has one of those wands that you stick in the top hole to help things along. If yours doesn’t have a wand, it may need some help along so take some breaks to scrape down the sides and turn it on again.
When the nice cream is creamy and no lumps or chunks, fold in the cookie dough, saving some to sprinkle on top.
Scoop the ice cream into cups and enjoy!
The consistency will be like a soft serve ice cream cream. I find this is the best consistency for kids! If you have leftovers or want something a bit more like hard, scoop-able ice cream, transfer the ice cream to a bread pan and press plastic wrap on the top. Place it in the freezer for a few hours until you’re ready to enjoy!!