Ok, I’ve still been on a pumpkin kick well into November. I’ve made banana ice cream before (frozen bananas blended with unsweetened vanilla almond milk or milk of choice, also affectionately known as “nana ice cream”), but I saw this version on Instagram and just had to try it. I don’t have a high-powered blender, and since there weren’t enough ingredients to make in the food processor, I used a Magic Bullet. The ice cream had the consistency of frozen yogurt, but maintained all the natural sweetness from the bananas and pumpkin pie spice flavors. I had this as a lighter dessert or a much-needed afternoon treat when studying. So have a healthy and natural option for ice cream, as well as a delicious dessert.