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Don’t let summer go by without making my S’mores Milkshakes! Toasted marshmallows are blended with milk and vanilla ice cream – the result tastes like toasted marshmallow ice cream! Serve in glasses rimmed with milk chocolate hot fudge & graham cracker crumbs, with toasted mallows on top. You won’t be able to stop making these!
Why you’ll love these S’mores Shakes:
- Easy to Make – People, we have a problem. The problem is that these shakes are so dang easy to make, that you won’t be able to stop making them!
- Crowd Pleasing – These shakes take minimal effort but look super fancy, making them the perfect treat to wow guests!
- Really Taste like S’mores – Toasting the marshmallows makes an ice cream base that tastes like nothing else i’ve ever had! It truly tastes like s’mores – not just like vanilla.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Marshmallows – Use regular size marshmallows.
- Milk – Whole milk or 2% are the best options for milkshakes.
- Vanilla Ice Cream – Use a high-quality vanilla bean ice cream for a rich and thick shake.
- Chocolate – For the hot fudge, I like a mix of semi-sweet and milk chocolate.
- Graham Cracker Crumbs – Use crushed graham crackers or use ready made crumbs.
Recipe Substitutions & Variations:
- Gluten-free – Use gluten-free graham crackers!
- Dairy-free – Use your favorite thick & creamy dairy-free vanilla ice cream and dairy-free milk, along with dairy-free chocolates!
How to Make this S’mores Shake:
Step 1: Make Hot Fudge. Heat together evaporated milk, chocolate, and sugar. Then, stir in butter, and vanilla. Let cool until thickened.
Step 2: Toast Marshmallows. Toast marshmallows on a foil-lined pan under the broiler or use a blowtorch. Let cool slightly before using.
Step 3: Prep Glasses. Use a butter knife to spread a bit of hot chocolate around the rims of your glasses, then roll the rims in a plate of graham cracker crumbs. Add a few dollops of hot fudge inside of the glass if desired.
Step 4: Make Milkshakes. Blend the cooled toasted marshmallows and milk together until smooth. Blend the ice cream very gently into the marshmallow milk mixture. Immediately pour into glasses!
Serving + Storing:
Immediately enjoy your S’mores Milkshake! If you really want to store leftovers for some reason, you can freeze the leftover milkshake mixture in a freezer safe container and enjoy it later as a marshmallow ice cream, or you can try blending it again with a tiny bit of milk.
Craving more s’mores? Make my S’mores Cheesecake or S’mores Cookies!
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Yes, you can do either.
Special Tools:
- Blender – You’ll need a blender (obviously!) to make this S’mores Milkshake recipe.
More Ice Cream Treats to Love:
- Cherry Pie Milkshakes
- No Churn Black Forest Ice Cream
- Black Forest Ice Cream Sandwiches
- Peach Milkshakes with Homemade Peach Sauce
- Peanut Butter Chocolate Milkshakes
Did you make this recipe? Leave a comment & star rating!
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Toasted Marshmallow Milkshakes
Ingredients
For the Milk Chocolate Hot Fudge
- 1 cup semi sweet chocolate chips, 190 grams
- 1 cup milk chocolate chips, 190 grams
- one 12 ounce can evaporated milk
- 1/2 cup granulated sugar , 105 grams
- 1 and 1/2 tsp vanilla extract
- 1 tbsp salted butter, 14 grams
For Decorating the Glasses
- hot fudge , store bought or homemade
- graham cracker crumbs
- extra marshmallows, toasted
- mini chocolate bars
For the Shakes
- 50 large marshmallows
- 1/4 cup milk, Use whole milk or 2% (don't go lower fat than this) for a rich shake
- 6 scoops good quality vanilla ice cream
Instructions
- Make the Hot Fudge: Add the chocolates, evaporated milk, and sugar to a medium saucepan. Heat over medium heat until it just reaches a low boil, stirring constantly. Once it reaches the low boil, remove it from the heat and stir in the butter and vanilla. The sauce will thicken more as it cools. Let the hot fudge cool until thick. Make-Ahead Tip: Hot Fudge can be made up to 3 days ahead and refrigerated until ready to use.1 cup semi sweet chocolate chips, 1 cup milk chocolate chips, one 12 ounce can evaporated milk, 1/2 cup granulated sugar , 1 and 1/2 tsp vanilla extract , 1 tbsp salted butter
- Prep: Set your oven to broil. Line a baking sheet with foil and spray lightly with nonstick spray.
- Toast the Marshmallows: Place your marshmallows on the prepared pan in an even layer and broil for 1-2 minutes, until they're nice and toasty. Keep an eye on them so they don't burn! Carefully transfer the pan to your fridge to chill for about 5 minutes – until they're cool to the touch – if the marshmallows are hot when they touch the ice cream, you'll have a very soupy shake.50 large marshmallows
- Decorate Glasses: While your mallows are cooling, decorate your glasses. Use a butter knife to spread cooled hot fudge around the rims. Add some graham cracker crumbs to a plate and roll the hot fudge rims in the crumbs to coat. Melt a little hot fudge and dollop inside the glass, if desired.hot fudge , graham cracker crumbs
- Blend the Shake: Add the cooled marshmallows to the blender with the milk and blend until pureed. A few small lumps left is fine. Add the ice cream and pulse the blender just until the ice cream is incorporated.1/4 cup milk, 6 scoops good quality vanilla ice cream
- Serve + Store: Serve immediately! Top with an extra toasted marshmallow, some whipped cream (optional) and a piece of chocolate. The perfect summertime treat! Normally you can't store milkshakes super well, BUT I found that since marshmallows are so sticky, they sort of stabilize the shake. So, you could store the shake in the fridge for about a day and come back to finish it later. I've done this and I think it held up amazingly well.extra marshmallows, toasted, mini chocolate bars
- Storing Leftover Hot Fudge: Leftover hot fudge can be stored in an airtight container in the fridge for up to 2 weeks and reheated gently.
- Yield: This recipe yields 3 small to medium shakes, as pictured in the photos above, or 2 large shakes. You can also cut the recipe in half or double it to make as many shakes as desired!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does this recipe truly call for 54 marshmallows or is that a misprint? That seems like a lot of marshmallows for 2 milkshakes. Just checking before I attempt this yummy sounding recipe.
Hi Jessi! Yes, it really is 54 marshmallows. This milkshake is super delicious though, you won’t be disappointed! ☺️ Let me know how you like it.
Yum, yum, yum! As long as we are discussing toasted marshmallows have you ever tried putting chocolate bars in the bottom of a heavy fry pan, covering with marshmallows and baking in a hot oven until they brown. Use graham crackers for dipping and you can have s mores any day you want.
That sounds delicious, Kerry! Thanks for the fun idea. Hope you enjoy this shake!