Toasted Marshmallow Milkshakes are just what your summer needs! Toasted marshmallows are blended up with milk, vanilla ice cream, and a little vanilla extract to make an incredibly flavored shake that’s rich and creamy. Top with a toasted mallow (of course!), a little whipped cream, and graham cracker crumbs. You won’t be able to stop making these!
People, we have a problem. The problem is that these shakes are so dang easy to make, that I can’t stop making them! I guess that’s a good problem to have. These shakes are PERFECT for anyone who loves marshmallows, s’mores, milkshakes, or any combination of those things! I happen to love all three, so this is pretty much my dream dessert.
If you’re worried that the marshmallow flavor will be weird or overpowering, don’t be! It’s not the same flavor as if you just ate plain marshmallows straight out of the bag. Toasting them adds so much complexity to their flavor – and adding vanilla ice cream doesn’t hurt either!
Since we’re toasting a large amount of marshmallows, it’s not super practical to toast them over a fire individually, like you would for s’mores. The best way to do this is to line a pan with foil (so the mallows don’t stick to your pan too badly!), spray it lightly with nonstick spray, and add the marshmallows in one layer.
Broil them in the oven for 1-2 minutes, keeping a close eye on them to make sure they don’t burn. A few more charred spots are nice – just pull them from the oven before you have a pile of charcoal, haha! The other trick to making this milkshake is to let the marshmallows cool down before you blend them with your ice cream – they’ll be hot after broiling, and you don’t want to melt your ice cream. A soupy shake is no fun!
Pop the pan in your fridge or freezer for a few minutes, until the marshmallows are cooler to the touch. Blend the marshmallows, milk, and vanilla together until you have a puree of sorts. Add the ice cream last, and pulse just until the shake comes together.
Like I said earlier, these shakes are amazing served with a dollop of whipped cream (not necessary of course, but I do love it!), a sprinkle of graham cracker crumbs, and an extra toasted marshmallow. You could even add chocolate if you’re feeling wild!
I haven’t tried this with other ice cream flavors yet – YET – but I think this would be delicious with strawberry or chocolate ice cream as well! If you do try another flavor, report back! I want to hear how it goes. 🙂
Want to know another secret about these? Since marshmallows are such a sticky food, I found that the shakes held their thickness quite a bit longer than a regular shake would! I made these and popped the second one in the fridge so Grant could have it after work. A few hours later, we discovered that it was just as thick as when I had made it. So, if you don’t finish your whole shake, you could actually pop it in the fridge and finish it the next day! Weird, but it works!
This recipe makes 2 large shakes – the amount you see in the glasses here is 1 full batch of the recipe, divided between two large glasses. You could make one batch and divide it among 4 smaller glasses, too. Or, you could make a half batch and have one large shake for yourself, or divide it up into two smaller shakes. So many options! 🙂
I hope you make + love these shakes as much as we do! Happy summer, and happy non-baking!
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Toasted Marshmallow Milkshakes
- 54 large marshmallows
- 1/3 cup + 3 TBSP milk
- 2 cups vanilla ice cream
- 1 TBSP vanilla extract
- 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 or freezer to chill for a few 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.
- Blend the Shake: Add the cooled marshmallows to the blender with the milk and vanilla and blend until pureed. A few small lumps left is fine. Add the ice cream and pulse the blender until the ice cream is just incorporated.
- Serve + Store: Serve immediately! Top with an extra toasted marshmallow, some whipped cream (optional), graham cracker crumbs, 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.
- Yield: This recipe yields two large shakes, as pictured in the photos above. You could also divide the mixture up between 4 smaller glasses. You can also cut the recipe in half or double it to make as many shakes as desired!
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