Pumpkin spice nicecream

Name: pumpkin spice nicecream
Cook time: 10 min
Total time: 250 min
Yield: 6
Ingredients: 2 banana; 300 ml Bon Coco coconut milk light in tin; 450 g frozen pumpkin cube; 1 tl cinnamon; 1 tl biscuit and speculaas spices; 100 g Lotus spiced mushroom crunchy; 50 g unroasted unsalted nut mix natural

Homemade ice cream from pumpkin cubes, banana, cinnamon, gingerbread, gingerbread paste, coconut milk and nut mix.

Ingredients

Kitchen Stuff

1 food processor
1 ice cream roll
4 glasses

Directions

Cut the ripe banana into slices. Put in a (freezer) bag and put in the freezer for at least 4 hours.
Shake the coconut milk.
Put the frozen pumpkin cubes, banana, spices, ⅔ of the coconut milk and possibly salt in the food processor and mix in approx. 8 minutes to smooth ice cream.
Spoon occasionally with a spatula. Make sure everything is finely ground. Create rolls of bread.
Meanwhile, put the speculoos paste and the rest of the coconut milk in a saucepan and heat for about 1 min on low heat until a sauce is created.
Divide the ice cream scoops over the glasses. Sprinkle with the sauce and sprinkle with the nuts.