Step 1: The Ingredients
That said, this is what I used to make 9 ice cream sandwiches:
9 rectangular graham crackers (1 waxed paper package)
1/2 c. chocolate chips
1 Tbs. coconut oil
1/4 package mini marshmallows
2 c. whipping cream
1 c. milk
1/4 c. sugar
1 tsp vanilla
Step 2: The Graham Cracker Sides
Next, melt your chocolate and coconut oil together. You can do this in a double burner over the stove or with short, 15-second bursts in a microwave oven. Whisk after each interval until well blended.
Spread chocolate mixture over each graham cracker and put the tray in the freezer until chocolate is hardened (about 15 minutes). The crackers can remain in the freezer until you are ready to assemble.
Step 3: The Ice Cream
While the ice cream is churning, spread the mini marshmallows on a foil-lined baking tray and set your oven to broil. When the oven is heated, broil the marshmallows until just golden brown. This will only take about a minute, so keep an eye on them!
Mix the broiled marshmallows into the thickened ice cream. (If they are stuck together as mine were, separate them with a knife before mixing.)
Step 4: The Assembly
Variation: one taster preferred an earlier version of this treat, which had a single regular-sized marshmallow sitting atop a small scoop of vanilla ice cream rather than mixed in. No one else liked this, but I present it here as an option for marshmallow diehards.