In the top of a double boiler, melt chocolate chips over simmering water.

Once melted, using a small offset spatula, spread a layer of chocolate on one side of each graham cracker. Place on a baking sheet, chocolate side up, and refrigerate until set.

When ready to serve, place a scoop of ice cream on half of the chocolate coated graham crackers. Top with remaining halves and serve or freeze until serving.

Wrap leftovers in plastic wrap and keep frozen.