Combine the almond flour, salt and baking soda in a large bowl. In another bowl stir together the oil and honey. Add the wet ingredients to the dry ingredients and stir to combine. Stir in the chocolate chips.

Form the mixture into 1/2 inch balls and press onto a parchment lined baking sheet. Bake for 7-10 minutes or until lightly browned and set.

Transfer the parchment with the cookies to a cooling rack and let cool completely.

Cut the bananas into one inch pieces and place them on a parchment lined plate or cookie sheet. Freeze until firm, 1-2 hours.

Place the cookies, still on the parchment, in the freezer and freeze until firm.

Remove the bananas from the freezer and process them in the food processor and blender until smooth and creamy. Depending on the size and power of your food processor it may be necessary to do this in batches.

Scoop a small amount of the banana ice cream onto the flat side of a cookie and top with the flat side of a second cookie. Repeat with the rest of the ice cream and cookies. Wrap each ice cream sandwich individually in plastic wrap, place in an airtight bag or container, and return the sandwiches to the freezer to firm up, at least 30 minutes.

Remove the ice cream sandwiches from the freezer and let them stand at room temperature for five minutes before serving so that the banana can return to the perfect creamy consistency.

These ice cream sandwiches are best the day they are made, because that is when there is the most contrast in texture between the cookie and the creamy filling. They can be made up to a week in advance (and I often do that just to have them on hand) but the cookie will become softer the longer they sit.