No need for an ice cream maker here—just a food processor or blender on a low speed, which makes me very happy because even though I have an ice cream maker, blender ice cream (no-churn) is a much faster, and therefore I have almost immediate gratification. There is prep involved though, so I make sure to always have frozen bananas and pumpkin purée in the freezer.Some recipe testers preferred adding 1 tablespoon of maple syrup or honey to the ice cream while processing it. I'll leave that up to you, but I've found there's no need to add sweetener when the bananas and butternut squash are sweet enough. If you're using canned pumpkin you'll most likely want to sweeten the ice cream with 1 tablespoon of maple syrup, honey, or your preferred sweetener.Another addition I sometimes make is a pinch of salt (up to 1/8 teaspoon). Again, up to you and your taste buds.As for the milk, I prefer full-fat coconut milk but any milk will work.