In a food processor mix coconut milk, sweetened condensed coconut milk, vanilla extract, and salt. Freeze partially (several hours).
Preheat oven broiler about 5 minutes on low.
Line a baking sheet with parchment paper. Spread vegan mini marshmallows on top. Broil for 1 minute and check on it. Broil another 1-2 minutes if needed. Let cool.
Chop dark chocolate baking chunks into desired sized pieces.
Fold chopped dark chocolate baking chunks, toasted vegan mini marshmallows, and crushed vegan gluten free graham crackers into ice cream mixture. Freeze.
Notes
An 11.25-ounce can of Nature's Charm sweetened condensed coconut milk has 1 cup of Sweetened condensed coconut milk in it, so you'll use the whole can.If you use another brand or homemade, make sure to measure 1 cup.This vegan ice cream will last about a month in a freezer-safe container in the freezer. Homemade vegan ice cream doesn't last as long as store-bought.