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Pumpkin Spice Banana Ice Cream (raw, vegan, gluten-free, nut-free)

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I was going to jump right into this recipe, but I first wanted to share a few tips with you. Always start off with frozen RIPE bananas.  You know, the ones that have brown polka-dots on them.   Ripe bananas are sweeter and easier on your digestion. Coconut cream is not 100% required for making this ice cream, but the fat in the coconut cream will give it a much smoother texture.  Without the cream, it will be “icy.” You can make your own with Young Thai coconuts, or you can use canned.  I have placed links below to help…

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