Strawberry Nice Cream Sundaes

Preheat oven to 350°F. Spread almonds on a baking sheet. Bake 8 to 10 minutes or until golden brown. Let cool. 2. For compote, in a medium saucepan combine fresh strawberries, apple, tapioca starch, lemon juice, vanilla extract, maple syrup (if using), and ½ cup water. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat; cool slightly. 3. For Strawberry-Banana Nice Cream, combine bananas, frozen strawberries, almond milk, and remaining teaspoon of vanilla extract in a high-speed blender or food processor. Cover and blend until creamy and thick. Serve immediately or transfer to a 1-quart container and store in the freezer up to 1 week. 4. To serve, spoon Strawberry-Banana Nice Cream into serving glasses. Top with compote; sprinkle with toasted almonds. Serve immediately.