Vickys Pumpkin Ice Cream

• 220 grams pumpkin puree
• 4 over ripe bananas, broken into chunks then frozen
• 80 ml maple syrup
• 1 1/2 tsp pumpkin pie spice

1. Put everything into a blender and puree smooth
2. Pour into a freezer container and stir every half hour while freezing to a soft scoop consistency

pumpkin puree, bananas, maple syrup, pumpkin pie spice

Taken from cookpad.com/us/recipes/348160-vickys-pumpkin-ice-cream (may not work)