• 1. Line a 9×13 inch pan with parchment paper. Preheat the broiler.

  2. Arrange the marshmallows on a baking sheet. Broil 1-2 minutes, until toasted. Watch closely, the marshmallows will toast FAST. Don't walk away. Remove the pan from the broiler. Let cool.

  3. In the bottom of the prepared pan, spread 3/4 of the ice cream in an even layer, then drizzle over the fudge sauce. Add the toasted marshmallows, then the remaining ice cream on top. Cover and freeze until firm, at least 4 hours.

  4. Remove the slab of ice cream from the freezer, cut into 12 squares. Sandwich the ice cream between the cookies. Freeze. Enjoy!

Homemade Graham Crackers (optional)

• 1. Preheat oven to 350° F.  In a bowl, cream together 1 1/2 sticks (12 tablespoons) softened salted butter, 1/4 cup molasses, 1/4 cup honey, and 1 teaspoon vanilla until combined, 3-5 minutes. Add 2 1/4 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon ginger, and 1/2 teaspoon kosher salt. Beat until combined. Add 1 tablespoon of water at a time, until the dough comes together and forms a ball.

  2. Divide the dough in half. Roll out one disk of dough between two floured pieces of wax paper to about 1/4 inch thickness. Cut 24 squares (roughly 2×2 inches). Transfer the cookies to a parchment-lined baking sheet. Repeat with the remaining disk of dough.

  5. Sprinkle 1-2 teaspoons of cinnamon sugar over the cookies. Bake for 10-12 minutes. Let cool.