Remove the cover from the ice cream tub and cut it in half down the center.

Lay out the graham crackers on a lined tray to create a base. Place one half of the ice cream over the graham base and remove the carton. Repeat with the other half to create one long log, in a semicircle shape. Use the back of a spoon to smooth over and even out the ice cream. If the ice cream starts to melt, freeze it for a few minutes before the next step.

Shmear a layer of chocolate frosting over half of the ice cream and arrange the mini marshmallows over it. Freeze for a few minutes if needed and then continue with the other half.

Use a kitchen torch to toast the marshmallows and drizzle with chocolate sauce before serving. Keep frozen.