Place heavy cream in large mixing bowl and whip until it peaks.
In another mixing bowl, add ½ box of pudding and one can condensed milk. Mix thoroughly.
Fold the pudding and milk mixture into the heavy cream.
Next add the marshmallow topping, swirling it into mixture. This gives the ice cream a super creamy marshmallow taste!
Fill a metal loaf pan halfway. Add ½ of a sleeve of Graham Crackers (crushed) and ½ cup mini marshmallow bits. (If you can’t find the bits, use regular mini marshmallows.)
Pour the rest of your ice cream batter into the loaf pan and top with the remaining graham crackers and mini marshmallow bits.
Cover and place in freezer overnight.
Notes: This is a very soft serve ice cream. It is thicker than a Frosty from Wendy’s but not a ton thicker. If you would like a thicker ice cream, you can try substituting marshmallow fluff for marshmallow topping.