Caramelise the sugar and 3-4 tablespoons of water in a pan until golden brown. In the meantime lightly oil a piece of aluminium foil. Stir the pumpkin seeds into the caramel. Spread the pumpkin caramel on the aluminium foil and let it cool down. Chop the caramel into large pieces.
Quickly cut ice cream into slices with a wide pallet or a knife directly from the packaging and layer them alternately with the caramel pieces and pumpkin seed oil in a box shape or a suitable bowl. Press the ice cream a little. Freeze again immediately for 1-2 hours.
If the ice cream is too hard to portion before serving, warm it up for about 5 minutes at room temperature