Mini RITZ Crackers Ice Cream Sandwiches with Pumpkin Ice Cream and Hazelnut Chocolate Swirl

1. Whisk together condensed milk, pumpkin puree, vanilla extract, cinnamon, and nutmeg until well combined.
2. In another bowl, using an electric hand mixer, beat the heavy cream and confectioners sugar until it forms soft stiff peaks, about 5 minutes.
3. Fold the whipped heavy cream into the pumpkin mixture until well combined.
4. Pour half the mixture into a freezer friendly container, I chose an 8x8 pyrex.
5. Top it with about half of the chocolate hazelnut spread, and using a tooth pick swirl the chocolate throughout the pumpkin mixture.
6. Top with remaining pumpkin mixture, followed by the rest of the chocolate spread, swirling it through the top once again.
7. Cover and place in the freezer for 4 hours, until firm.
8. Meanwhile, prepare a large baking sheet with parchment paper.
9. After the ice cream has firmed up (about 4 hours), use a melon baller to scoop small portions of ice cream.
10. Sandwich the ice cream scoops between two RITZ Crackers.
11. Place the assembled mini sandwiches on the prepared baking sheet and pop them back in the freezer to firm up a bit before serving.