Place the cream cheese, sour cream, pumpkin puree & granulated sugar into a large bowl. Beat until smooth. Add the heavy cream, pumpkin pie spice & salt. Beat until well combined.

Transfer the mixture to the frozen insulated bowl of your ice cream maker. Churn the ice cream according to the manufacturers’ instructions.

When the ice cream reaches the texture of soft serve, it's time to transfer to a freezer safe container. A metal loaf pan works well. 

For the best results, create several layers. Add a layer of the ice cream base followed by evenly placed sprinkles of cookie crumbs. Being careful not to combine the layered ingredients, add at least one more layer. Use a skewer or chopstick to gently swirl. 

Cover and freeze for about 2 hours, until hardened. 

Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften.

Top with finely crushed cookie crumbs and whipped cream for a delicious treat.