Just one small tip... This recipe calls for frozen bananas. Yours truly froze the whole bananas. Should not have been a surprise to me when I could not peel a frozen banana. Woops!! So... my advice to you is to peel the bananas, maybe even cut them in half. THEN freeze them for this recipe.
"Andrea’s Frozen Pumpkin Dessert"Copied from: Food Embrace
Break frozen bananas up into chunks or at least cut them in half. In a food processor or heavy duty blender if you have it, add all ingredients. Start with 1/2 cup of the 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 milk. Slowly until it starts moving again and blending.
- 4 Frozen bananas (Peel, THEN freeze)... :)
- 1/2C Pumpkin Puree
- 1/2C-1C Vanilla Soymilk (I used almond milk. You could use coconut milk as well)
- 1/4tsp Ground Cinnamon
- 1/4tsp Ground Clove ( I would substitute pumpkin pie spice)
- Pinch brown sugar (really small pinch)-- I omitted this and used a drizzle of honey
Dish up into ice cream bowls and serve immediately!