Toasted Marshmallow Milkshake
Don’t laugh . . . it works, and it’s good. The key is to make sure that your marshmallows are really toasted to a deep golden brown color on all sides to get the most flavor. Don’t walk away from the oven because the marshmallows brown quickly. Would a dollop of “Fluffy” Whipped Cream (page 154) on top be overkill? I think not! In the mood for S’mores? Just blend the toasted marshmallows into the Double Chocolate Milkshake (page 134) and add a few tablespoons of crushed graham crackers on top of the whipped cream.
Recipe information
Yield
Makes one 16-ounce milkshake or two 8-ounce milkshakes
Ingredients
Preparation
Step 1
Preheat the broiler. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
Step 2
Arrange the marshmallows flat on the baking sheet and place under the broiler until the tops are a deep golden brown color, about 40 seconds. Remove from the oven, carefully turn the marshmallows over, and broil until they are deep golden brown. Remove from the oven and let cool slightly.
Step 3
Combine the marshmallows and milk in a blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Serve immediately.
