Preheat the oven to 375° F and grease cookie sheets with baking spray or line with baking mats.

With an electric mixer, beat together the butter and the sugars until creamy. Mix in the vanilla, and then add the eggs, one at a time, mixing slowly after each addition.

In a separate bowl, combine the flour, baking soda, and salt. Add this mixture into the butter/sugar mixture slowly, stirring well. Fold in the marshmallow bits, chocolate chips, and graham crackers. Optional but recommended: save some of the s'mores ingredients to put on top of your cookies once they come out of the oven!

For larger ice cream sandwiches, I make large cookies by using a 1/2 cup measuring cup to scoop the dough. For large cookies, only put about 6 on each pan.

Bake for 10-12 minutes (until the edges look slightly crispy). Top the warm cookies with any extra grahams, chocolate, and marshmallows. For an added s'mores effect, use a blow torch to slightly toast the marshmallows. Let the cookies cool in the fridge or at room temperature overnight.

To assemble the ice cream sandwiches, use a round cookie scoop to "cut" rounds of gelato. Put the gelato slice on top of a cookie, and cover with another cookie to form a sandwich. Place the assembled ice cream sandwiches in the freezer for at least 1 hour before serving. Enjoy!