Instructions

1. Make the crumb: Preheat the oven to 250 degrees. Toss all ingredients together until it forms a sort of wet-sand like texture and can be pressed together in clumps. Spread out the crumbs onto a baking sheet in a thin layer, allowing some clumps to be bigger. Bake for 20 minutes until fragrant.
2. Prepare the marshmallows: Turn your oven to the broiler setting, and spread out the marshmallows on a baking sheet in a single layer. Broil for 2-3 minutes, until brown and toasted on top. Keep an eye on them during this – it goes quickly. Mash and stir the marshmallows together into a glob of goo. (You could also break up the marshmallows into chunks before putting them in the broiler, skip making them a goo, and just mix the chunks of roasted marshmallow into the ice cream.)
3. Prepare the ice cream: In a small bowl, mix together the sweetened condensed milk, cocoa powder, and salt until it’s all combined and no dry parts remain.
4. Whip the heavy cream into stiff peaks. Then, fold in the chocolate mixture gently, avoiding forcing too much air out of it. Once combined and homogenous in color, mix in half the graham crumb.
5. Start layering the ice cream into a Tupperware. Then, take some of the marshmallow goo and space it out throughout the ice cream. It will be sticky and difficult – it may help to put some vegetable oil on your hands or a spoon to deal with it. Sprinkle some more graham crumb. Then, layer more ice cream and then more marshmallow goo and graham crumb. Repeat until all the ingredients are used up.
6. Cover the top of the ice cream with parchment paper and then put the lid on the Tupperware. Freeze for at least 8 hours, or until hardened.