In a bowl, lightly whisk together pumpkin, vanilla, cinnamon and nutmeg until combined.
Transfer mixture to ice cube trays and freeze for 6 hours, or overnight for best results (makes about 15 cubes, depending on the tray used).
If using the Yonanas - slightly thaw the bananas before using then insert into the yonanas chute followed by three pumpkin ice cubes and then the second banana. Fold in the brownie crisps clusters. Enjoy immediately for a softer texture, or place in an airtight container and freeze until firm. Overnight is best.
If using a food processor or blender - mix all ingredients until combined, then fold in the brownie crisp clusters and freeze until firm.
To make the brownie crisps:
Preheat oven to 375º
Heat coconut oil and stir in chocolate until melted.
Add espresso powder and stir until dissolved.
Stir in sugar and vanilla extract.
Stir in the egg and add a pinch of salt.
Add flour and stir into mixture until uniformed.
Fold in chocolate chips.
Use a small ice cream scoop to scoop onto a parchment-lined baking sheet, leaving room between each to spread.
Bake for 25-30 minutes.
Allow to cool completely. They should be crispy with a slight chew.
Assembly:
Pair the brownie crisps and scoop ice cream on one side and sandwich with the other.
To take them over the top, drizzle with pumpkin caramel and sprinkle with a little smoked sea salt (maldon)
Notes
Ice Cream recipe adapted from yonanas.com Brownie crisps recipe adapted from thedeliciouscook.com