No Churn S'mores Ice Cream

To Toast the Marshmallows:

1. On a lined baking sheet, spread the marshmallows into a single layer. Place under the broiler for 2-4 minutes, until the tops are nicely toasted. Watch carefully as they will burn easily. Remove from oven and set aside.
2. To make the ice cream base, you can use either a stand mixer or a blender.

For The Stand Mixer Method:

1. Add the heavy cream to a stand mixer and whip until it forms soft peaks. Remove bowl from mixer and fold in the sweetened condensed milk and the vanilla with a spatula, being careful not to deflate the whipped cream. Add the marshmallows and fold them in, breaking them up into smaller pieces as you do, until they are fully incorporated. (The ice cream will be lumpy, that is OK)

For The Blender Method:

1. Add heavy cream, sweetened condensed milk and vanilla to a blender, blend for two minutes. Pour into a mixing bowl, add the marshmallows and carefully fold them into the ice cream base with a spatula, breaking them up into smaller pieces. (The ice cream will be lumpy, that is OK)

To Make The Chocolate Sauce:

1. Using a double broiler, heat the chocolate and the half and half over low heat, stirring as it melts, until fully melted and smooth. Don't let it get too hot or it could seize up and get lumpy.

To Assemble the Ice Cream:

1. line a loaf pan with parchment paper. Drizzle 1/3 of the chocolate and sprinkle 1/3 of the graham crackers on the bottom. Pour in half of the ice cream mixture. Top with another 1/3 of the chocolate and graham crackers. Pour the rest of the ice cream base into the pan, and top with the remaining chocolate and graham crackers. Cover ice cream plastic wrap and freeze for at least 6 hours, or until firm.