The first time I heard about these milkshakes, they were featured on a Travel Channel foods show. The description floored me. Could there really be such a thing? Toasted marshmallows are hot. Milkshakes are frozen. Intrigued by the contradiction, I determined instantly to make my own version. Brandie wasn’t so sure. The thought of sipping marshmallows through a straw, frozen, seemed too wrong. But I think I convinced her with this recipe. Give it a try! You won’t be disappointed.
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Toasted Marshmallow Milkshakes
Like the ones from The Stand in NYC
(recipe adapted from this one at Gourmet.com)
One half gallon of high-quality vanilla bean ice cream (you may use more or less than a half gallon)
20 jumbo marshmallows plus more for garnish
One half cup of milk (more or less depending on desired consistency… I like mine super-thick, so I might use a little less)
Whipped cream
Seriously, that’s it!
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Toast the marshmallows. You can do this the old-school (and better) way, over an open fire. Or you can toast them in the oven on the broiler setting. Make them a deep golden brown. The toastier they are, the more potent the flavor (but don’t burn them).
Immediately blend the hot, toasted marshmallows in the blender till smooth. Whip them with about half the milk.
Add the vanilla ice cream and whip till blended.
Pour into glasses and garnish with whipped cream and a toasted marshmallow or two on top.
Sip slowly and enjoy!
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