For the Toasted Marshmallow Meringue

• Combine the granulated sugar and egg whites in a double boiler or glass bowl over a sauce pan filled with a couple inches of water.
• Cook on medium until the sugar is fully dissolved, about 5 minutes. Test this by rubbing a bit between your fingers. It should not feel grainy at all.
• Transfer to the bowl of your stand mixer and whip on high until stiff peaks form. 
• Add a pinch of salt and the imitation vanilla and mix to combine.
• Save back 1 C of the meringue to dunk the waffle cones into, optional.
• Spread the rest of the meringue onto a parchment-lined cookie sheet into a thin layer.
• Use your kitchen torch to toast the meringue to your liking, then set aside.

For the Graham Cracker Crumble

• Melt the butter and crush the graham crackers. Crush most of them finely, but leave a few larger chunks.
• Mix all of the ingredients together in a medium bowl. Set aside. 

For the No Churn Chocolate Ice Cream Base

• In a medium bowl stir together the sweetened condensed milk, melted chocolate, vanilla extract, and a pinch of salt. Set aside.
• In the bowl of a stand mixer with the whisk attachment, whip the heavy cream and cocoa powder until stiff peaks form. 
• Stir 1 C of the whipped cream into the sweetened condensed milk mixture.
• Then fold the entire sweetened condensed milk mixture into the remaining whipped cream.

To assemble and freeze

• Line any freezer safe pan with parchment paper. I usually use a metal 8X8.
• Add 1/3 of the chocolate ice cream base to the pan and spread evenly.
• Dollop 1/3 of the toasted meringue around the ice cream and swirl it in using a butter knife or wooden skewer.
• Sprinkle 1/3 of the graham crumble on top. 
• Repeat 2 times.
• Freeze for at least 6 hours, up to overnight.

Serving

• I dunked waffle cones into some meringue and toasted it, then served the ice cream in that. It was a total hit. 
• You could also just serve it in a bowl or on top of brownies. No right or wrong way to eat ice cream amirite?