S’more Ice Cream Sandwiches

Line the bottom of an 8 x 8-inch square pan, leaving a 2-inch overhang on either side.

In a medium saucepan, combine the milk and marshmallows over medium heat. Cook, stirring, until the marshmallows are melted and smooth, 2 to 3 minutes. Remove from heat and add the chocolate chips. Stir until the chocolate chips are melted and incorporated. Scrape into a large bowl and refrigerate for about 10 minutes, or until cool (but still stirrable).

Pour the cream into a medium bowl or bowl of a stand mixer and, using an electric mixer on medium-high speed or a whisk, beat until stiff peaks form. Fold half of the whipped cream into the chocolate mixture. Then fold in the remaining half until no white streaks remain. Scrape into the prepared pan and smooth the top. Freeze until firm and sliceable, 3 to 4 hours.

Break the graham crackers into squares. Grab the edges of the parchment and lift out the chocolate block. Cut it into 16 squares and sandwich between the graham crackers. Serve immediately or freeze until ready to serve.