In a food processor, pulse graham crackers until you have fine crumbs. You can also beat with a rolling pin or measuring cup if you don’t have a food processor. Add sugar and salt. Pulse to combine.

Melt butter and coconut oil in a saucepan over medium heat. Pour over crumbs and pulse until crumbs are fully moistened and start to come together. (Or mix in a bowl). Press into parchment lined 9 x 13 dish. Place in the freezer for 30 minutes.

Heat heavy cream in a saucepan over medium-high heat until it starts to bubble around the edges. Remove from heat. Add chocolate chips. Whisk until chips are melted and everything is combined. Ganache should be smooth and shiny.

Spread over crust, return to freezer for 30 minutes

Turn on your oven’s broiler. Line a baking sheet with parchment paper. Place marshmallows on top, roughly the same size as your cake container.

Broil, watching closely, until toasted. Flip over and toast other side. Then spread over the ganache layer and return to freezer.

Set out a 1.5 qt container of vanilla ice cream and allow it to soften. Once softened, spread evenly over your cake. Return to freezer and allow to freeze for at least 6 hours before serving.