This layered ice cream dessert is super easy to make. Garnish it with chocolate curls and a marshmallow toasted to golden perfection, and your guests will all be saying "Wow!"
6 whole graham crackers, finely crushed
3 tablespoons butter
2 tablespoons sugar
1 pint of vanilla ice cream, softened
1 pint of chocolate ice cream, softened
2 whole graham crackers, coarsely crushed
Chocolate sundae topping
1 cup marshmallow creme
2 regular size Hershey Bars
6 large marshmallows
Combine finely crushed graham cracker crumbs, butter and sugar in a small bowl. Press firmly over the bottom of a small loaf pan. Freeze 30 minutes.
Meanwhile, grate one of the Hershey Bars and set aside. Scoop the softened vanilla ice cream into a medium bowl, add the grated chocolate and mix together. Spread the vanilla ice cream over the graham cracker crust and place back in the freezer for another 30 minutes.
Sprinkle the 2 coarsely crushed graham crackers over the vanilla ice cream layer and then spread the softened chocolate ice cream on top of this. Return to freezer until serving time.
With a vegetable peeler, make chocolate curls from the remaining Hershey bar by pulling the peeler down the long side of the chocolate bar. Set aside.
Place six large marshmallows on two skewers and roast until golden over a gas flame or oven broiler.
Soften the marshmallow creme by heating in the microwave for about 20 seconds.
When ready to serve, slice ice cream loaf into six pieces and carefully remove from the pan to individual plates. Drizzle marshmallow cream and chocolate sundae sauce over each slice. Top with a toasted marshmallow and the chocolate bar shavings.