Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually work up to high speed, beating the cream until it forms stiff peaks, about 3 minutes.

Add the sweetened condensed milk and vanilla extract and fold them into the whipped cream gently; you don’t want to deflate the whipped cream.

Next, add the crushed graham crackers, mini marshmallows, and chocolate chips and fold them in.

Transfer the mixture to a 9x5-inch loaf pan or silicone ice cream tub and wrap it tightly with plastic wrap. Freeze for at least 12 hours, preferably overnight.

Scoop and serve with your choice of toppings.