<http://schema.org/recipeInstructions>
" Combine graham crackers and butter in a food processor; process until crumbs form moist clumps. Press graham cracker mixture onto bottom of a 9-inch springform pan. Place pan in freezer for 1 hour. Spoon ice cream into a large bowl; stir in chocolate bits. Spread over crust in an even layer. Freeze for 2 hours. Spoon marshmallow fluff into a large bowl; add half of the mini-marshmallows and stir until combined; spread evenly over ice cream layer. Scatter the remaining mini-marshmallows on top, gently pressing down to adhere. Cover and freeze at least 1 day (can be made up to 2 weeks ahead). To serve, cut around edge of ice cream and pan to loosen; remove pan side. Run a thin metal spatula under bottom of crust to loosen cake. Transfer cake to a platter. Using a small butane torch, carefully toast marshmallows on top of cake until light golden. Serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a28377/smores-pumpkin-chip-ice-cream-cake-rbk1107/>