Freeze the bananas. Peel and slice the ripe bananas into 1-inch thick coins and place on a parchment lined baking sheet. Freeze for 2 hours or until fully frozen before transferring to a freezer safe container for longer storage.
Prep the container and ingredients. Line a freezer safe container with parchment paper to help prevent sticking. Slightly smash the graham crackers (or sugar cones). Soften the marshmallows or cut them into bite sized pieces. Set these all aside while making the chocolate nice cream.
Blend the s’mores nice cream. In a large blender or food processor, add the frozen bananas, dairy free milk, and vanilla. Blend this together for about a minute before adding the cocoa powder and salt. Blend on high until fully combined. You may need to use a spatula to scrape down the sides.
Layer and freeze. Pour half of the nice cream into the prepared freezer safe container. Sprinkle half of the graham crackers, half of the marshmallows, and half of the chocolate sauce. Swirl together with a spoon. Then, pour the remaining half of the nice cream on top and top with the remaining graham crackers, marshmallows, and chocolate sauce. Freeze for 2 hours or until scoopable. Scoop and serve! After freezing overnight, allow the nice cream to rest on the kitchen countertop for 10 minutes to make it easier to scoop.
