Whenever you have a very ripe banana, peel it, slice it, wrap in plastic wrap and freeze in a ziplock bag: use in recipes for up to six months.
Put banana slices in a large ziplock bag; place in freezer. Lay flat so slices don't clump. Freeze for at least 4 hours or up to overnight.
In a food processor or high-speed blender, process frozen banana with cacao powder, almond milk and maple syrup for 1 to 2 minutes, scraping down sides of bowl as necessary.
Scrape ice cream into 4 dessert bowls; sprinkle with pomegranate seeds and cacao nibs. Serve immediately.
Recipes adapted from "Nourish" © 2015 Kyle Books