Preheat oven to 350°F. Finely grind graham crackers, almonds, and 3 tablespoons sugar in food processor. Add 1/2 cup melted butter; process mixture until moist crumbs form. Press the graham cracker mixture onto bottom and up sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until edges are golden, about 12 minutes. Cool graham cracker crust completely.

Cook the chocolate chips and heavy cream, in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Remove from heat and set aside to cool.

Spread 1 to 1 1/2 quarts of softened ice cream onto cooled crust. Spoon 1 1/2 cups of cooled Chocolate Ganache sauce over the ice cream layer. Cover and freeze cake for approximately 5-6 hours or overnight.

Preheat oven broiler {on high}. Pull the ice cream cake out of the freezer and let sit for about 10 minutes to soften slightly. Then, place cake on baking sheet and cover the top of the Chocolate Ganache layer with the miniature marshmallows. Place in the oven and broil just until marshmallows are lightly browned {watching closely to avoid burning, about 1 minute}. Run knife between pan sides and cake to loosen. Remove pan sides. Cut cake into wedges. Serve cake immediately.