Note that this recipe requires frozen bananas. If you need to freeze room temperature bananas, make sure you do so at least 2 hours before you make this recipe.

Prep the candied walnuts:

1. Place a frying pan on a medium to high heat and add the butter or coconut oil.
2. Add the walnut pieces and maple syrup or sugar when the butter or oil starts to bubble and cook for a few minutes until the sugar or maple syrup melts and is caramelized.
3. Remove from the pan from the heat and place the walnuts on a piece of parchment paper, ensuring there is space between them, so they do not stick together. Leave them to cool while you make the nice cream.

Nice Cream

1. Place the frozen banana pieces in a blender or food processor and blitz until smooth.
2. Add the pumpkin puree, maple syrup, pumpkin spice or cinnamon, nutmeg and ginger and salt and blitz quickly until incorporated.
3. Add milk or coconut cream if you need to make the nice cream a little thinner.
4. Serve immediately topped with the roughly chopped candied walnuts, or transfer to a container and freeze for up to 3 months.