Preheat your broiler on high. Spread mini marshmallows evenly across a baking sheet lined with parchment paper. Place them under the broiler and watch closely as they toast for 1-2 minutes, until golden brown and fluffy. Remove from the oven and let cool.

Line a 9x13 inch pan with parchment paper. Spoon ¾ of the vanilla ice cream into the pan and spread it evenly. Drizzle chocolate fudge sauce over the ice cream, layer on the toasted marshmallows, then add remaining ice cream. Freeze for a minimum of 4 hours until set.

Cream together cold butter, molasses, honey, and vanilla extract in a bowl. Blend in flour, baking powder, and spices until a dough forms. Roll out on a floured surface, cut into squares, sprinkle with cinnamon sugar, and bake at 350°F for 10-12 minutes until golden. Cool completely.

Once cool, cut the ice cream slab into squares. Take a graham cracker, place a square of ice cream on top, and cap with another cracker. Press gently to seal and store in the freezer until ready to serve.

When ready to serve, take the sandwiches out of the freezer and let sit at room temperature for a few minutes. Enjoy these delicious sandwiches at your summer gatherings!