Scoop ice cream into small silicone ice cream molds. Sprinkle and press graham crackers into the ice cream, until the mold is filled. Gently insert lollipop sticks into each mold. Place ice cream molds in the freezer and allow ice cream to firm up completely, about 2 to 3 hours.
For marshmallow fluff: Place water, sugar and light corn syrup into a saucepan and melt sugar over low heat. Once sugar melts, raise the heat to medium and allow mixture to simmer until it reaches 240˚F.
Meanwhile place egg whites and cream of a tartar in a stand mixer, fitted with a whisk attachment, and beat until soft peaks form.
Once sugar mixture has reached 240˚F, very carefully pour mixture into the egg whites (with the stand mixer motor running), is a slow and steady stream, until fully incorporated.
Raise the mixer speed to high and continue to beat until the mixture is light, glossy and fluffy, about 6 to 8 minutes. Add vanilla and continue to beat for an additional minute.
To assemble: Remove ice cream bars from the molds and quickly, but carefully spread an even layer of fluff around each bar and carefully torch entire surface area of the fluff. Serve immediately or keep frozen onto a parchment lined baking sheet for up to 2 days.