To prepare Graham Cracker Swirl, crush graham crackers into fine crumbs. Mix together the graham cracker crumbs, sugar and melted butter, then set aside.
To prepare Chocolate Ganache Swirl, place chopped chocolate into medium bowl. In small bowl, heat heavy cream for 60-90 seconds, until very hot. Pour heavy cream over chocolate and allow to sit for 5 minutes, then whisk until smooth and set aside.
To prepare Toasted Marshmallow Ice Cream, place marshmallows on a baking sheet lined with parchment paper. Place in oven and broil for 30-45 seconds, until golden brown. Watch closely to avoid burning. Allow marshmallows to cool for several minutes, then blend with milk and sugar until smooth. Whisk in heavy cream.
To make traditional ice cream, process in an ice cream maker according to manufacturer directions. Add swirls at end.
To make without ice cream maker, scoop several dollops of ganache onto bottom of bread pan. Sprinkle some graham cracker crumbs around, then spread layer of ice cream overtop. Sprinkle graham cracker crumbs over ice cream layer, then add a few more dollops of ganache. Swirl ganache a little, without making ice cream turn brown.
Repeat with 4 layers of ice cream, ending with a bit of ganache and crumbs. Cover and place in freezer for at least 6 hours, until ice cream is a hard and scoop-able consistency. Leave leftovers covered in the freezer for up to 2 weeks.
Recipe and photo from Like Mother Like Daughter