1. Prepare the chocolate ice cream base. In a medium saucepan, combine half and half, chocolate chips, and cocoa. Whisk over medium heat until chips are melted and mixture is smooth. Add condensed milk and cream and whisk until mixture is smooth. Remove from heat and place in a large bowl. Cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate for 12 hours or overnight.

2. When chocolate base is chilled, pour into ice cream maker and process according to manufacturer's instructions until ice cream is thick and soft.

3. Spread the ice cream in the pie crust. Smooth the top and place the pie, uncovered, in the freezer for 6 to 8 hours or until firm. When firm, pie may be covered with plastic wrap and kept frozen for a few days before serving, if desired.

4. When ready to serve, preheat broiler for 2 to 4 minutes (no more - you don'twant the oven to heat up). Remove pie from freezer. Cover the surface with Marshmallow Fluff. Place under the broiler for about 1 minute, or until top is browned. Watch carefully - it burns very quickly! Serve immediately. Leftovers may be frozen.

Source: Hannaford fresh Magazine, May - June 2012