Break graham crackers into squares and place in a single layer covering the bottom of the 9x13 and set aside. I found 15 squares fit nicely.

Let the ice cream soften while you attend to the marshmallows.

Preheat your broiler to high. Spray a rimmed baking sheet with cooking spray or line with parchment paper.

Spread 3 cups mini marshmallows on the baking sheet and broil until deep brown, but not burned, about 30 seconds. Remove from the oven and set aside for 5 minutes to cool.

In a stand mixer with the paddle attachment, (or a large bowl with a rubber spatula and elbow grease) beat the ice cream on medium-low speed until softened.

Add the toasted marshmallows and mix until just combined.

Spread the ice cream mixture evenly over the graham crackers.

Place in the freezer.

While that’s freezing, make the ganache.

Place 1 ½ cups chocolate chips in a mixing bowl.

Heat 1 ½ cups heavy cream in the microwave or stove top until almost boiling. It’s ready when little bubbles appear on the sides of the cream.

Pour the hot cream over the chocolate and let this stand, without touching, for 5 minutes.

Then gently stir the mixture with a spoon until it comes together in a smooth, glossy consistency. Keep stirring. It will come together, I promise.

When it comes together, ask the ganache where it’s been all your life and promise to make a batch later to eat with a spoon.

Let this ganache cool to room temperature.

When it’s cool, retrieve the ice cream, which has hopefully frozen again, and spread the ganache evenly over the ice cream layer. Do this when alone in the kitchen so you can shamelessly lick the spoon.

Carefully place the mates to your graham crackers on top of the ganache, press lightly and pop the whole thing in the freezer.

Freeze for at least 4 hours or better, overnight.

To serve, remove from freezer. Using the parchment paper handles, lift your creation onto a cutting board. Cue angel choir. Using the graham crackers as a guide, cut into squares.

Press into sprinkles if desired, wrap each serving in wax or parchment paper and freeze or serve immediately.