1cupsemisweet chocolate chips or a chopped chocolate bar
Prevent your screen from going dark
Instructions
Using a stand or hand mixer fitted with the whisk attachment, whip the cream until it forms stiff peaks, about 5 minutes.
By hand, fold in the sweetened condensed milk and vanilla, stirring just until the mixture is even.
To prepare the marshmallows, either melt them in a large bowl in the microwave in 30 second intervals, stirring until smooth, or spread them out in an even layer on a sheet pan and place under the broiler for 30-60 seconds, until tops are golden. If using the broiler, be especially careful not to over bake, or they will burn!
Fold prepared marshmallows gently into the whipped cream mixture, followed by the crushed graham crackers and chocolate.
Pour ice cream into a freezer-safe container, cover tightly, and freeze 6-8 hours or overnight. Enjoy!
Notes
In a pinch, you could certainly just mix in the plain marshmallows to save a step! Literally any container you can put in the freezer will work. Many people use recycled take-out tubs or loaf pans; the ice cream shown in this post's photos was frozen in my 10-inch springform pan! I just covered the top with a tight layer of plastic wrap, then wrapped a rubber band around the outside edge for good measure.Adapted from Marshmallow No Churn Ice Cream on Jelly Toast Blog