This dairy-free, vegan ice cream is an Autumn favorite. Serv in a homemade cone or with some graham cracker crumbles sprinkled over the top. Yum!
Using a food processor, blend the bananas, pumpkin, maple syrup, and pumpkin spice thoroughly.
Transfer to a freezer-safe container and freeze for 24 hours.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.