Slice up four ripe bananas (the riper the better!) and freeze for at least two hours prior to using. If using fresh cherries, freeze them for at least two hours with the bananas.
Chop up the baking chocolate into varying sizes of chunks and flakes. Set aside.
Add the frozen bananas, cherries, and almond extract to a food processor or high powered blender. Process until smooth, adding milk one tablespoon at a time if the mixture is too thick. It should be thick and creamy, not runny. You may not have to use all of the soy milk.
Line a bread tin with parchment paper. Another similar sized tin will work if you don't have a bread tin. Spread the nice cream into the tin in 3-4 different layers. Sprinkle each layer with chocolate between layers.
Serve immediately, or freeze for 30 minutes for a more solid nice cream.
*Choose the chocolate percentage based on your preference. The nice cream is already pretty sweet, so I usually go for a chocolate bar that is >80%. If the bananas you're using aren't super ripe, you may want to go for a lower percentage, like 65%.