Toasted Marshmallow Pumpkin Ice Cream

Graham Cracker Crumble

4 graham cracker sheets

2 tbsp brown sugar 

1/2 tsp cinnamon

Pinch of salt

1/4 cup butter, melted 

Pumpkin Marshmallow Ice Cream

1 cup pumpkin puree

14 oz can sweetened condensed milk 

2 tsp pumpkin pie spice

1 tsp cinnamon

Pinch of salt

6 oz cream cheese, room temp

2 tbsp powdered sugar

1 tbsp nonfat dry milk powder

1 1/2 cups heavy whipping cream

1 tsp vanilla extract

7 oz jar marshmallow creme

Graham Cracker Crumble

Crush the graham crackers either by hand or in a food processor. Then add to a bowl along with the brown sugar, cinnamon, and salt and toss to combine. Pour in the butter and stir to evenly hydrate. Set aside.

Pumpkin Marshmallow Ice Cream

Add the pumpkin to cheesecloth and gently wring out the water. 

Add the pumpkin to a large bowl and whisk with the sweetened condensed milk, pumpkin pie spice, cinnamon, and salt. Set aside.

In a large bowl using a hand or stand mixer with the whisk attachment, mix the cream cheese, powdered sugar, and milk powder until smooth. Scrape down the bowl and slowly pour in the heavy cream while the mixer is running on medium-low speed. Once the cream cheese starts to thin out, scrape down the bowl and pour in the remaining heavy cream along with the vanilla. Switch to high speed and whip for about 1 minute or until you reach stiff peaks. 

Pour half of the pumpkin mixture into the whipped cream and use a whisk to fold the two together by hand. Once roughly blended, fold in the remaining pumpkin until it’s one even consistency and color. 

Spread half of the ice cream into a standard pie dish (or anything of similar size). Dollop half of the marshmallow creme on top and use a kitchen torch to toast the marshmallow. Roughly swirl it in, then sprinkle with half of the graham cracker crumble.

Repeat this process one more time, then cover the pan and freeze overnight. The next day, allow the ice cream to thaw for about 20 minutes then scoop and serve!