S'Mores Pumpkin-Chip Ice Cream Cake

Combine graham crackers and butter in a food processor; process until crumbs form moist clumps. Press graham cracker mixture onto bottom of a 9-inch springform pan. Place pan in freezer for 1 hour.

Spoon ice cream into a large bowl; stir in chocolate bits. Spread over crust in an even layer. Freeze for 2 hours.

Spoon marshmallow fluff into a large bowl; add half of the mini-marshmallows and stir until combined; spread evenly over ice cream layer. Scatter the remaining mini-marshmallows on top, gently pressing down to adhere. Cover and freeze at least 1 day (can be made up to 2 weeks ahead).

To serve, cut around edge of ice cream and pan to loosen; remove pan side. Run a thin metal spatula under bottom of crust to loosen cake. Transfer cake to a platter. Using a small butane torch, carefully toast marshmallows on top of cake until light golden. Serve immediately.