Ingredients:

• 1 can of pumpkin puree
• 1 large banana
• ¾ cup full fat organic coconut milk
• 2 tbsp of stevia
• ½ tsp vanilla (optional)
• ½ tsp cinnamon

Instructions:

Step #1:  Fill an ice cube tray evenly with the pumpkin puree and cover tightly with plastic wrap.

Step #2:  Place banana in a Ziploc bag and place the banana and the ice cube tray in the freezer overnight.

Step #3:  Remove the cubes and banana from freezer and let sit for 5 minutes.

Step #4:  Remove from ice tray and plastic bag and place everything in high power blender or food possessor and blend until smooth.

Step #5:  Enjoy right away or place in freezer for a couple hours to create a harder ice cream.