Step 1: Toast the Marshmallows

1. Preheat your broiler and brush a baking sheet with vegetable oil.

2. Scatter 2 cups mini marshmallows on the prepared baking sheet.

3. Broil, rotating the pan as needed, for 3-4 minutes, until very dark and toasted. Watch closely to avoid burning!

4. Let cool, then scrape the marshmallows onto a cutting board. Lightly oil a knife and roughly chop the marshmallows.

Tip: Keep an eye on the marshmallows—they toast fast! Oil the knife to prevent sticking.

Step 2: Prepare the Ice Cream Filling

1. Let 2 ½ cups strawberry rhubarb ice cream soften at room temperature until scoopable.

2. Chill a medium stainless steel bowl in the freezer for 10 minutes.

3. Transfer the softened ice cream to the chilled bowl and stir in the chopped toasted marshmallows.

4. Transfer to a resealable container and freeze until solid, about 3 hours.

Tip: Stir gently to mix in marshmallows evenly. Freeze quickly to keep the texture creamy.

Step 3: Make the Chocolate Layer

1. In a medium bowl, combine 3 oz chopped semisweet chocolate, 1 tsp light corn syrup, ½ tsp vanilla extract, and a pinch of kosher salt.

2. Heat ⅓ cup heavy cream in a microwave-safe bowl for about 1 minute, until very hot.

3. Pour the hot cream over the chocolate mixture and let sit for 2 minutes. Stir until smooth and melted.

4. Pour into a small baking dish and refrigerate for about 25 minutes, until set but still soft and scoopable.

Tip: Stir gently to avoid incorporating air. Check the chocolate—it should be spreadable, not hard.

Step 4: Assemble the S’mores

1. Lay 9 graham cracker squares on a baking sheet in a single layer.

2. Spoon 1 tsp of the chocolate mixture onto each graham cracker and spread gently to the edges, being careful not to break the crackers.

3. Let the ice cream soften slightly at room temperature (about 5 minutes).

4. Scoop about ¼ cup of the ice cream mixture onto each chocolate-covered graham cracker.

5. Top with another graham cracker square, chocolate-side down, to make a sandwich.

6. Press some of the remaining 2 cups untoasted mini marshmallows into the sides of each s’more for decoration.

7. Freeze immediately on the baking sheet until solid, about 1 hour.

Tip: Work quickly to keep the ice cream firm. Use a small scoop for even portions.

Step 5: Serve

1. Once frozen, wrap each s’more individually in plastic wrap or serve immediately.

2. Let sit for 1-2 minutes before eating for easier biting.

Tip: Serve on a chilled platter for a party or keep wrapped for grab-and-go snacks.