Pumpkin Cheesecake Ice Cream

1. Make the graham cracker crumbs. Preheat the oven to 350°F. Mix the graham cracker crumbs, melted butter, brown sugar, and a pinch of salt until evenly coated. Spread onto a parchment-lined baking sheet and bake for 7–9 minutes, until fragrant and lightly golden. Let cool completely.
2. Make the maple marshmallow swirl. Stir together the marshmallow fluff, maple syrup, and a pinch of salt until smooth. Set aside.
3. Make the pumpkin base. In a large bowl, whisk together the sweetened condensed milk, pumpkin purée, vanilla bean paste, cinnamon, ginger, cloves, and salt until completely smooth.
4. Whip the cream. In a separate bowl, beat the cold heavy cream until stiff peaks form.
5. Combine. Gently fold the whipped cream into the pumpkin mixture in batches, taking care not to deflate the cream.
6. Layer. Spoon about one-third of the pumpkin ice cream mixture into a freezer-safe container. Dollop some of the maple marshmallow mixture over the top and sprinkle with graham cracker crumbs. Repeat the layers, finishing with maple marshmallow and graham cracker crumbs on top.
7. Swirl. Run a butter knife through the ice cream a few times to create ribbons of maple marshmallow without completely mixing everything together.
8. Freeze. Cover tightly and freeze for at least 6 hours, or overnight, until firm enough to scoop.
9. Let sit at room temperature for about 5–10 minutes before scooping.

Recipe Notes

• Use pumpkin purée, not pumpkin pie filling.
• Let the graham cracker mixture cool completely before adding it to the ice cream so it keeps its texture.
• Don’t over-swirl the maple marshmallow. You want distinct ribbons running throughout.
• For the best scoopable texture, freeze overnight and let the ice cream sit at room temperature for a few minutes before serving.