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!!