Place the chocolate chips into a medium bowl.

Pour the heavy cream into a glass measuring cup and heat in the microwave until it just begins to boil up. I recommend starting with 30 seconds, stirring it, and then placing it in the microwave for another 15-30 seconds more.

Pour the hot cream over the chocolate, and cover the bowl with plastic wrap. Allow to sit for 3 minutes, remove the plastic wrap, then stir until completely smooth. Set aside to cool and thicken slightly.

Place marshmallows under the broiler and watch carefully. Once browned and toasted, immediately remove them from the oven. Flip the marshmallows over so that the white un-toasted side is facing up, then return to the oven until toasted.

Chill the toasted marshmallows in the refrigerator until room temperature--about 15-20 minutes.

Once cooled, put the marshmallows into a blender (or a food processor, like I did), add the cream/milk, then blend until completely smooth. Add the ice cream and continue blending until combined.

Pour milkshake into a freezer-safe container and chill in the freezer while you prepare the glasses. OR, if you don't feel like being fancy schmancy, go ahead and drink up!

Using a spoon, spread melted milk chocolate along the top half inch of the glass rim. Using the melted chocolate rim as glue, stick Hershey segments, mini marshmallows, and graham cracker pieces to the glass. Place glasses in the freezer to solidify everything.