I used 5" round aluminum foil tins.

Mix the graham cracker crumbs with the melted chocolate and press into the bottom of the tin (alternatively, you can use butter if you'd prefer plain graham cracker bottom.

prepare meringue by bringing the sugar and water to a boil in a saucepan until it reaches 240°

in the bowl of a mixer whip egg whites until soft peaks form

then slowly drizzle the syrup into the whipping egg whites until all the syrup is added (be sure not to pour it in)

Continue to whip the mixture until the bowl is cool and the meringue is at room temperature, it should offer firm peaks

Allow the ice cream to sit out at room temperature for 5-10 minutes so it's easy to scoop

Pile the ice cream on top of the crumb bottom

then pile on the meringue,

swirl it with the back of a spoon either to go around the ice cream in a circle or to create a "peaked" effect

Use a torch to toast the meringue or place it under the broil for 2 minutes