In a blender, combine all "Ice Cream Base" ingredients and blend until smooth.
Pour the blended mixture into a Ninja Creami pint and freeze on a level surface for 24 hours.
The next day, before starting the ice cream process, preheat your oven to broil.
Remove the pint from the freezer and run it under hot water for 1-2 minutes.
Spin on Lite Ice Cream Mode.
Respin 1-2 times until it reaches a smooth, creamy consistency.
Create a well in the center (if one hasn’t already formed) and add your chopped chocolate. Spin on Mix-In mode.
Pop the pint back in the freezer while you toast your marshmallows.
Line a baking sheet or pan (I just use a small cake pan) with parchment paper and lightly coat it with non-stick spray.
Arrange your mini marshmallows in a small circle or cluster on the parchment. Broil them in the top third of your oven for about 30 seconds, keeping a close eye because they toast fast.
Remove the ice cream pint from the freezer. Place the toasted marshmallows in the center of the pint. Sprinkle the remaining chopped chocolate around them — like a “ring of campfire logs.” Lastly, crush your final ½ graham cracker sheet around the outer edge for that rustic, campfire aesthetic.
And enjoy!
