Servings: 6-8

Prep Time: 20 minutes

Ingredients:

• 1½ cups finely crushed graham cracker crumbs (approximately 12 full sheets of graham crackers)
• ¼ cup granulated sugar
• 6 Tbsp. unsalted butter, melted
• 1.5 quarts (about 6 cups) chocolate or fudge-swirled ice cream, slightly softened
• 2 cups miniature marshmallows
• Chocolate syrup, optional

Directions:

1. In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until combined. Gently press mixture into the bottom and sides of a 9-inch pie dish. Refrigerate crust until chilled, at least 30 minutes.

2. Meanwhile, adjust the top rack of the oven to 6 inches underneath the broiler. Set oven to broil (525°F). Line a sheet pan with parchment paper. Spray parchment paper with cooking spray (canola or vegetable oil). Place miniature marshmallows on sheet pan. Make sure marshmallows are not touching each other. To lightly toast marshmallows, place pan in oven for 1 minute. Watch carefully so marshmallows do not burn. Remove pan and set aside to cool.

3. Once the crust is chilled, scoop the ice cream and place on top of the graham cracker crust. Smooth ice cream with a spatula. Gently press cooled marshmallows into ice cream.

4. Freeze until very firm, at least 2 hours. Drizzle with chocolate sauce immediately before serving.