Ingredients

• 1.5 cups finely crushed graham cracker crumbs
• 0.25 cups white sugar
• 6 tablespoonsunsalteds butter , melted unsalted butter, melted
• 1 , 28 ounce
• 2 cups miniature marshmallows , or enough to cover the top

Instructions

1. 1 Place graham cracker crumbs in a bowl, add sugar and melted butter. Mix until well combined. Gently press mixture into the bottom and sides of a 9-inch pie dish using a spatula and your fingers.
2. 2 Refrigerate crust until chilled, at least 30 minutes.
3. 3 Fill crust with chocolate ice cream using a small ice cream scoop. Smooth ice cream with a spatula. Place a ring of mini marshmallows around inside of crust. Cover top of ice cream with remaining marshmallows. Gently press marshmallows into ice cream.
4. 4 Freeze until very firm, at least 2 hours.
5. 5 Use a propane blow torch to toast marshmallows, moving the torch quickly to brown tops. Marshmallows should have small charred spots. Return to freezer to chill marshmallow topping, at least 3 hours. Slice and serve.

Nutrition per serving