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1
METHOD
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Microwave the chocolate in 15-second increments, stirring in between, until completely melted.
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3
In a large bowl, combine the chocolate, milk, vanilla, sweetened condensed milk, cocoa powder, lemon juice, and salt.
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4
If the mixture is warm, set it aside to cool completely.
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5
In a separate bowl, whip the heavy cream until it reaches soft peak.
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6
Fold the cream gently into the cooled chocolate milk mixture.
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7
Transfer one-third of the mixture to a shallow freezable container.
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8
Spread on a third of the Marshmallow Fluff, sprinkle on one-third of the crushed graham crackers, and repeat to fill the container.
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9
Dont stir in a swirl.
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The ice cream will swirl itself when you scoop it.
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11
Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place it in the freezer for 6 hours.
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12
Scoop and serve with whipped cream, shaved chocolate, sauteed bananas, or top with more fluff and toast it with a propane torch.
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13
(You have one of those, right?)
