S'more ice cream pie

Crush graham crackers by hand into a fine crumb.

Mix with white sugar and melted butter until combined, like wet sand.

Spread evenly in a nine inch pie dish with a spatula, then smooth with the hands, especially the edges.

Chill at least half an hour until well chilled.

Fill with slightly softened chocolate ice cream using a small scoop, nestling the softer scoops among the harder ones so the crust does not tear; smooth the top with a spatula.

Ring the edge with mini marshmallows, fill in the centre in a single layer and press them gently into the ice cream.

Freeze at least an hour or two, longer is better, until very firm.

Toast the marshmallows with a blowtorch, keeping it moving for an even burn, charred with black spots; blow out any flames.

Return to the freezer a few hours until firm enough to slice cleanly.