In a food processor, add bananas and one-half cup of almond milk. Pulse until bananas start to break up.
Turn processor on high; slowly add remaining half-cup of almond milk until the mixture is smooth. If you still have chunks of bananas, add a little more almond milk.
Turn off processor; add chocolate chips and walnuts. Pulse until combined.
Pour into bread pan and swirl fudge on top.
For soft nice cream, serve immediately or for a firmer nice cream, cover and freeze for 1-2 hours.
For the fudge, whisk ingredients together in a medium sauce pan. Simmer over medium-low heat for 5 minutes, whisking occasionally.