Cut Chocolate Graham Crackers in half. You will have 18 half-sized crackers.
Spread about 1 tablespoon of peanut butter on nine of the graham cracker.
On each graham cracker with peanut butter add about nine mini-marshmallows.
Line a cookie sheet and place all the graham crackers with marshmallows on a tray.
Toast in a toaster oven for two minutes. If you want you can bake in an oven (250°) for two minutes or less. Be careful not to burn the marshmallows.
Let the graham cracker and marshmallow cool.
Add about ½ cup of chocolate ice cream to each remaining graham crackers. You can mold the ice cream to line up with the cracker, but you can trim them right before serving.
While you add the ice cream to the crackers, you may want to freeze them as you go.
Once you have added the ice cream to the crackers, you'll want to place the marshmallow, graham crackers on top of them.
Push the crackers together gently.
Freeze for about 10 minutes to firm up the ice cream sandwiches.
Pull out of the freezer and trim the sides with a knife if you desire to have clean edges.