Peel ripe bananas and break into 1-inch chunks. Freeze in a single layer on a parchment-lined baking sheet until solid, at least 4 hours or overnight. This prevents clumping and ensures smooth blending.

Let frozen bananas sit at room temperature for 5 minutes to soften slightly. In a food processor, pulse bananas until they break into crumbles, then process continuously, scraping down sides as needed, until completely smooth and creamy like soft-serve, about 3-4 minutes. Add coconut cream, vanilla, and salt in the last minute of processing.

Transfer nice cream to a bowl. Fold in chopped cherries, dark chocolate chunks, and toasted almonds with a rubber spatula, distributing evenly but maintaining some streaks and chunks for texture.

Spoon into a freezer-safe container, press plastic wrap directly onto surface to prevent ice crystals, and freeze until firm enough to scoop, about 3-4 hours. Let sit at room temperature for 5-10 minutes before serving for the best creamy texture.