First of all, I haven’t eaten a single sweet treat this week just for tonight. And boy was it worth it. In honor of this day we had… Toasted Marshmallow Milkshakes. Best. Idea. Ever!
I got the recipe from Rachael Ray’s magazine website here. But I thought because it was so easy and so quick to make, that I would share it here too.
Spike Mendelsohn’s Toasted Marshmallow Milkshakes
1 bag jumbo marshmallows
2 cups milk (we used skim, and I think almond milk would work it too)
2 cups vanilla ice cream (we used light ice cream, frozen yogurt would work too)
1 tablespoon sour cream
Preheat the broiler (on low if you have the option). On a foil-lined baking sheet, place half of the marshmallows in a single layer; broil until charred, 3 minutes. Transfer to a plate to cool. Place the remaining marshmallows on the sheet and roast just until toasted, 2 minutes; let cool.
In a blender, mix the milk, ice cream, sour cream and charred marshmallows. Serve topped with the toasted marshmallows.
This is 4 servings, and it’s super sweet, so a little goes a long way. It is SO good, though!