In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and whisk to combine until the cocoa and sugars are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

Set your broiler to low. Line a baking pan with a Silpat mat or other non-stick, heat resistant lining. Spread the Fluff on the Silpat and place under the broiler. Watch very carefully so the Fluff does not burn. It will start toasting in 2-3 minutes depending on temperature and distance from the broiler. When Fluff reaches desired “toasted-ness” remove and let cool to room temperature.

Following the directions of your ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened. Five minutes before mixing is completed, add the crushed graham crackers and melted chocolate, one at a time, and let mix in completely.

As you transfer the ice cream to its storage container, layer in the Fluff, mixing a bit to break the Fluff into smaller pieces – you don’t have to work too hard at this as it will naturally break up when you serve it.