In a food processor, blend garbanzo beans, dates, peanut butter, vanilla extract and cinnamon until smooth, stopping to scrape down sides as needed.
With a spatula, stir in cacao nibs
Flatten dough onto a piece of parchment paper until it's about 1/4 inch thick. I lined a 9 inch baking pan with parchment paper, added the dough, then put another piece of parchment paper on the top and pressed it flat to fill the pan. It doesn't have to be perfect as it will be cut into chunks later.
Place flattened dough into the freezer for 3 hours.
When ready to make the Nice Cream, remove dough from freezer and cut into 1/4 inch squares.
Nice Cream
Add frozen bananas, 3/4 cup almond milk and vanilla to food processor and blend until smooth. Add remaining 1/4 cup of almond milk, 1-2 tablespoons at a time, if needed.
Stir together nice cream and cookie dough chunks.
Serve immediately, or, for a more firm texture, freeze in a sealed container for 1-2 hours prior to serving.
Notes
I used this Food Processor for blending both the dough and the nice cream. This Ulu Knife knife was perfect for cutting the frozen cookie dough into small chunks.