National Toasted Marshmallow Day!

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!

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