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1
Preheat the broiler and brush a baking sheet with some vegetable oil.
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2
Let the ice cream sit at room temperature until soft.
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3
Chill a medium stainless steel bowl in the freezer.
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4
Scatter 2 cups of the marshmallows on the prepared baking sheet and broil, rotating the pan as needed, until very dark and toasted, 3 to 4 minutes.
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5
Let cool.
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6
Scrape up the marshmallows, transfer them to a cutting board and roughly chop (lightly oil the blade of your knife to help keep the marshmallows from sticking).
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7
Transfer the soft ice cream to the frozen bowl, add the chopped marshmallows and stir to combine.
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8
Transfer the ice cream to a resealable container and freeze until solid, about 3 hours.
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9
The ice cream can be made up to a day ahead.
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10
Put the chocolate, corn syrup, vanilla and a pinch of salt in a medium bowl.
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11
Heat the cream in a microwave-safe bowl in the microwave until very hot, about 1 minute.
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12
Pour over the chocolate and let sit for 2 minutes.
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13
Stir until all the chocolate is melted and smooth.
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14
Pour into a small baking dish and refrigerate until set, about 25 minutes (the chocolate mixture should still be soft and scoopable).
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15
The chocolate mixture can be made up to a day ahead.
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16
Lay the graham crackers out on a baking sheet in a single layer.
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17
Spoon a teaspoon of the chocolate mixture onto each graham cracker and gently spread it out to the edges, being careful not to break the cookies.
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18
Let the ice cream soften slightly at room temperature.
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19
Top a graham cracker with about 1/4 cup of the ice cream.
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20
Sandwich with a second graham cracker, chocolate-side down, and press some of the remaining untoasted marshmallows into the sides to decorate.
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21
Repeat with the remaining graham crackers and immediately freeze until solid, about 1 hour.
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22
Once frozen solid, wrap individually and freeze for up to 1 week.
