4 frozen bananas
1/2C pumpkin puree
1/2C-1C vanilla soy milk (or nondairy milk of choice, or milk)
1/4tsp ground cinnamon
1/4tsp ground clove
Pinch brown sugar (really small pinch) *I omitted this and it was fine.
Break frozen bananas up into chunks or at least cut them in half. In a food processor or heavy duty blender, add all ingredients. Start with 1/2 cup of the soy milk. Blend until smooth and creamy. You might want to start the process with a few pulses first and then let it go for a bit. If it starts getting too thick on you and won’t blend, add in some more of the soy milk. Dish up into ice cream bowls and serve immediately!
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