#1 Line 12 muffin cups with paper baking liners #2 Place a heaping tablespoon of ice cream into each liner, pressing down slightly #3 Place a piece of chocolate and a marshmallow on top of the ice cream in each liner #4 Top with a rounded scoop of ice cream, pressing it down firmly so that the marshmallow and the chocolate are completely surrounded #5 Freeze 2 hours or until firm #6 Remove ice cream balls from freezer and let sit 3 to 5 minutes to soften slightly #7 Place crushed graham crackers in a shallow dish. Remove paper baking liners from ice cream balls and roll in graham cracker crumbs, coating completely #8 Place back into muffin cups. Freeze until ready to serve #9 Just before serving, drizzle with chocolate syrup.