Drain the dates and place them in a small blender. Blend into a paste. Set aside.
Add the pecans into the blender. Blend into butter. It should take less than a minute.
In a food processor, add the frozen sliced bananas. Blend for a minute to break them up.
Then add the pecan butter and blend for another minute.
Lastly, add the date paste and pulse a few times so it gets evenly dispersed. This is the caramel part of the recipe.
This produces a soft-serve ice cream consistency. If you prefer a harder, scoopable ice cream, transfer to a freezer safe container and freeze for about 30 minutes. Enjoy!!