No-Churn S'mores Ice Cream

Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.

Toast the Marshmallows: Line a baking sheet with aluminum foil and coat it with baking spray before adding the mini marshmallows in a single layer. Use a butane torch to toast the mini marshmallows. Alternatively you can toast the marshmallows under the broiler in your oven. If you do, watch them closely to make sure they don't burn. Set the toasted marshmallows aside to cool completely.

Prepare the Graham Crackers: Use a food processor to finely crush half of the graham crackers (4 1/2 whole graham crackers or 9 squares). Set aside. Crumble the remaining graham crackers by hand into bite sized pieces and set aside.

Add the heavy whipping cream into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes. You can alternatively use a stand mixer with the whisk attachment for this part.

In a separate small bowl, whisk together the sweetened condensed milk, vanilla extract, and finely crushed graham crackers. Gently fold the sweetened condensed milk mixture into the heavy whipping cream with a rubber spatula. Reserve about 1/8 Cup of toasted marshmallows and about 1/8 Cup of crumbled graham crackers, then fold the rest of the toasted marshmallows and crumbled graham crackers into the ice cream mixture.

Pour half of the ice cream mixture into a 9x5x3 inch metal loaf pan. Add half of the hot fudge sauce and use a butter knife to swirl it around. Drop the marshmallow creme by the spoonful, 1-2 inches apart, on top of the fudge swirl. Add the rest of the graham cracker ice cream mixture on top.

Add the remaining hot fudge sauce on top and use a butter knife to swirl it around. Add the reserved crumbled graham crackers and toasted marshmallows, then cover with aluminum foil and freeze until solid and scoopable, 5-6 hours.