• 1 cup milk chocolate chips
  • 1/2 cup coconut oil
  • 2 cups graham crackers, crushed
  • 1/4 cup salted butter
  • 1 teaspoon salt
  • 1 pint vanilla ice cream
  • 3 packs gelatin
  • 1 cup water, divided
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • Salt


  1. In a double boiler, melt chocolate chips and coconut oil until combined. Set aside.
  2. In a medium frying pan, melt butter.
  3. Add graham cracker crumbles and salt and stir over medium heat until golden and toasted. Set aside.
  4. On a large cutting board, using a knife, remove the ice cream from the pint. Slice the ice cream into 2-inch by 1-inch rectangles.
  5. Dunk the ice cream slices into the chocolate and then quickly roll in the graham crackers. Set on wax paper and place in the freezer.
  6. In the bowl of a kitchen mixer, bloom the gelatin in 1/2 cup water.
  7. In a medium saucepan, combine remaining water, sugar, corn syrup and salt. Heat over medium until the sugar is dissolved. Increase to high heat and let cook (without stirring) until the liquid reaches 240 degrees; remove from heat.
  8. Turn the mixer on low speed and slowly begin to add the hot sugar liquid to the bloomed gelatin. When half the liquid has been added, increase the mixer to medium speed and continue. When all the liquid has been added, increase the speed to high and whip until the mixture is very thick and fluffy (about 10 minutes).
  9. Using empty juice boxes as molds, lightly oil them and layer in some fresh (warm but not hot) marshmallow, then place the coated ice cream, then top off the rest of the mold with more marshmallow. Smooth over and return to the freezer for at least 1 hour.
  10. Remove the molds from the freezer and rip the box away from the marshmallow.
  11. Roll the finished marshmallow in lots of powdered sugar and return to the freezer until ready to toast and serve.