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" Ingredients \u2022 1 pint coconut ice cream or sorbet \u2022 ? cup coarsely chopped bittersweet chocolate \u2022 12 marshmallows \u2022 4 metal skewers \u2022 1 cup good quality chocolate sauce, warmed \u2022 4 chocolate graham crackers Directions  Remove the ice cream or sorbet from the freezer and let stand at room temperature until soft enough to run a spoon through it, 10 to 20 minutes. Transfer to a medium bowl. Stir in the chopped chocolate. Repack the ice cream or sorbet into the carton. Freeze for several hours or for up to overnight. Prepare a hot fire in a charcoal grill or preheat a gas grill on high. Thread 3 marshmallows onto each skewer. Arrange the skewers directly over the hot fire and toast the marshmallows, turning as needed, until puffed and toasty brown, 2 to 3 minutes.  To assemble the sundaes, place 1 big scoop of ice cream or sorbet in each dessert bowl. Drizzle 2 tablespoons of the chocolate sauce over each scoop. Top each serving with 3 toasted marshmallows and place a graham cracker on the side. Serve immediately. Serves 4.  From Grill Every Day: 125 Fast-Track Recipes for Weeknights at the Grill by Diane Morgan, courtesy of Chronicle Books, chroniclebooks.com. "^^<http://www.w3.org/2001/XMLSchema#string>
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