In a food processor, blend the strawberries, bananas, maple syrup, and vanilla until smooth.
Add the mixture to a high-speed blender until it becomes thick and creamy.
Pour the mixture into a container and add almond milk to reach the desired consistency. Stir in a pinch of sea salt and refrigerate for two hours. Serve immediately or store in an airtight container in the freezer for up to four days.
