1. If you're using homemade brownies, make them before and have them cooled and cut.
   1 batch of brownies cooled and cut into chunks

Chocolate Swirl

1. Heat 1/2 cup of heavy whipping cream over medium heat.
   1/2 cup (4oz) heavy whipping cream
2. Once it's simmering, pour over the chocolate. Allow the chocolate to melt and then mix until it becomes smooth and silky. Set it aside to cool.
   1/2 cup bittersweet chocolate

Marshmallow Ice Cream

1. Spread out the marshmallows on a baking sheet lined with aluminum. Place them in the oven for about 5 minutes, keeping a close eye on them. They should melt & brown. Once they are brown but not too burnt, remove them from the oven.
   5 oz marshmallows
2. While marshmallows are in the oven, begin whipping 2 cups of heavy cream until stiff peaks form (Pro tip: do this in the stand mixer so your hands are free!).
   2 cup (16oz) heavy whipping cream cold
3. Fold in the sweetened condensed milk and vanilla into the heavy whipping cream.
   14 oz can sweetened condensed milk, 1 tsp vanilla extract
4. Fold the marshmallows into the cream mixture. You can do this while they're still warm, it makes it easier to separate.
5. Crush 1/2 sleeve of graham crackers into the cream mixture and fold until they are evenly distributed.
   8 sheets of graham crackers 1 sleeve

Assemble

1. Pour 1/2 of the ice cream mixture into a cake pan (or loaf pan). Drizzle cooled chocolate sauce on top and use a knife to create swirls.
2. Intermittently place brownies on top and push them into the ice cream a bit. Crush graham crackers on top of the chocolate swirls and brownie chunks. Repeat for the second (& third if you're using a loaf pan) layer.
3. Cover with plastic wrap and freeze it for at least 4-5 hours, or overnight.