In a bowl, combine the graham cracker crumbs and butter.

Press 1/4 of the crumbs into the bottom of 4 dessert cups, lining the sides and bottom of each cup.

Fill cups with chocolate ice cream.

Shave curls of chocolate over the ice cream (tip: use a vegetable peeler).

Thread marshmallows on to a metal skewer or long grilling fork. Hold the skewer over a burner at high heat and toast the marshmallows.

Top each cup with a toasted marshmallow and serve.