Preheat oven to 350° F
Slice the bananas (½ - ¾ inch pieces) and toss them with the drizzle of honey.
Arrange them on a baking tray lined with parchment paper.
Bake for 30-40 minutes, until the bananas are browned and cooked through, stirring them when they're about halfway done
Let cool 5-10 minutes before scraping the bananas and remaining syrup into your food processor or blender.
Add the coconut milk, vanilla, lemon juice, vodka, and salt.
Puree until smooth.
Chill the mixture in the fridge until cold (~ an hour), then freeze it in your ice cream maker (according to the manufacturer's directions).
(Alternately, you can place it in a shallow baking tray and place it into the freezer, stirring with a spatula every 20 minutes or so until it's almost completely frozen. Place a sheet of plastic wrap directly on the surface of the ice cream to avoid freezer burn)
(I've had the best luck with the ice cream maker method)
While the ice cream is processing, combine the almond butter swirl ingredients.
During the last 5 minutes, once the ice cream has started to firm up, drizzle in the almond butter mixture.
If you like a softer, more mousse-like texture, serve it immediately. Otherwise freeze for 30 minutes to 1 hour, to firm up.
To serve a later time, let thaw at room temperature for 20 minutes.