Heat-treat the all-purpose flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5-7 minutes. Let it cool completely.

In a large bowl, beat the softened butter, brown sugar, and white sugar until fluffy. Add vanilla and salt.

Gradually mix in the cooled flour and graham cracker crumbs. Add milk 1 tablespoon at a time until a soft, moldable dough forms.

Place dough between two large sheets of parchment paper or plastic wrap. Roll out into a 10x14 inch rectangle, about 1/2 inch thick. Chill in the fridge for 20 minutes.

Fold 1 cup of chocolate chips and 1 cup of mini marshmallows into the softened vanilla ice cream.

Spread the ice cream mixture evenly over the chilled dough, leaving a 1-inch border. Roll it up tightly from the long edge, using the bottom paper to guide the roll.

Wrap the log tightly and freeze for at least 4 hours, or overnight, until completely solid.

Make the ganache: Pour hot, simmering heavy cream over 1 cup of chocolate chips. Let sit for 5 minutes, then whisk until smooth and glossy. Let cool slightly.

Place the frozen log on a serving platter. Drizzle generously with ganache and immediately top with extra marshmallows, chocolate chips, and graham crumbs. Freeze for 20 more minutes before slicing.