A cool twist on a nostalgic campfire treat!
1 1/2 cups
crushed graham cracker crumbs, divided
heavy whipping cream
milk chocolate chips
softened chocolate ice cream
mini chocolate chips (as topping)
Reddi-wip whipped topping (as topping)
Melt the butter in a microwave safe bowl.
Mix the melted butter with the graham cracker crumbs until well combined.
Place cupcake liners into all 12 cups of a muffin tin.
Evenly divide crust mixture into all of the cups, saving about 1/4 cup to use as topping later. (I used the back of a baby feeding spoon to press crumbs firmly into the bottom of each cup).
Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
Spoon chocolate into the center of each cup, on top of the crust.
Sprinkle a few of the mini marshmallows into each cup.
Spoon the softened chocolate ice cream over the marshmallows into each cup and smooth the tops over with the back of a spoon.
Freeze for a couple hours.
Top with Reddi-wip, graham cracker crumbs and a few mini chocolate chips before serving.
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