Move oven rack to middle position and heat oven to 325°F. Add graham crackers, butter and sugar to food processor and process until mixture resembles wet sand.

Transfer half of the graham crumb mixture to a 9" springform pan. Press the crumb mixture evenly into the bottom of the pan. Pour the rest of the crumbs onto a small baking sheet and press flat. Bake until crust is fragrant and beginning to brown, 13-18 minutes. Allow crusts to cool. Cover with plastic wrap until ready to use.

Heat evaporated milk, chocolate chips and sugar to boiling over medium heat, stirring constantly. Remove from heat. Off of heat, stir in butter and vanilla until smooth. Cool until sauce begins to thicken. Transfer to a container and cover. Store in the fridge until ready to use.

Stir sugar, corn syrup, water and salt together in a small saucepan over high heat. Bring to a boil, stirring occasionally until mixture reaches 240°F.

In the meantime, put egg whites and cream of tartar in a large bowl. Start whipping to a soft peak on medium high speed.

Drizzle sugar mixture slowly into whipped egg whites, starting with only 2 tablespoon of the sugar mixture. Increase mixture to high and whip until mixture is smooth and glossy, 5-7 minutes. Add vanilla and whip for 2 more minutes. Use immediately or store covered in the fridge until ready to use.

Spread 1L (2 pints) ice cream evenly over graham cracker crust in springform pan. Move to freezer to freeze solid.

Spread fudge evenly over ice cream, as thick as you prefer (you want it thick enough to know it's there, but not so thick it overpowers the other ingredients). Break the remaining graham cracker crust into small pieces and sprinkle evenly over fudge. Move to freezer to freeze solid.

Spread 2 pints (1L) more ice cream over fudge/graham cracker. Freeze solid.

Warm edges of springform pan slightly with a warm, wet cloth. Remove side of springform pan. Spread marshmallow creme evenly over the whole cake. Store in freezer until ready to use.

If desired, toast marshmallow creme with a blowtorch or kitchen torch. Cut and serve.