Pumpkin Ice Cream

ingredients: 4 medium bananas (sliced and frozen overnight) 1 cup pumpkin puree 1/3 cup maple syrup 1 1/2 tsp. pumpkin spice (no sugar added if purchased). directions: Using a blender or food processor, blend the bananas, pumpkin, maple syrup, and pumpkin spice thoroughly. Transfer to a freezer-safe container and freeze for 24 hours. This does freeze pretty hard. When removing it from the freezer, let it sit on the counter for a bit before trying to dig into it.

Source: The Gracious Pantry

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