Toasted Marshmallow Milkshake Recipes
TOASTED MARSHMALLOW MILKSHAKE
Provided by Chris Cockren
Number Of Ingredients 5
Steps:
- On a foil-lined baking sheet, toast marshmallows under a broiler, turning as necessary, until all sides are golden brown. Keep a close eye on them as they can burn rather quickly.
- Just as the marshmallows are finishing up, put ice cream and milk in the blender. Combine briefly, then add toasted marshmallows and blend until incorporated. Don't overblend or it will be too melty. If this happens, adding an extra scoop of ice cream will thicken it up a bit.
- Pour shake into a glass and top with some whipped cream and some crushed graham crackers. If you have some leftover marshmallows, you can toast those up and use that as a garnish as well.
- This is a pretty rich shake, so a small glass for each person will be plenty. Double recipe and repeat as necessary (you should get about 12-16 ounces per batch).
TOASTED MARSHMALLOW MILK SHAKE
My son found this recipe on-line and had to try it. It is very good. I toast the marshmallows in the 400 degree oven by putting them on parchment paper in a cookie sheet. It takes about 3-5 minutes for them to get nicely toasted on top.
Provided by Good Cook Wanda
Categories Shakes
Time 10m
Yield 10 oz., 1 serving(s)
Number Of Ingredients 4
Steps:
- Place ice cream, milk, and yogurt in a blender. Blend until well mixed and kind of sticks to the sides of the blender container.
- Add 3 toasted marshmallows. Blend again.
- Pour into tall glass and top with whipped cream and remaining 2 marshmallows.
Nutrition Facts : Calories 548.2, Fat 23.3, SaturatedFat 14.4, Cholesterol 92.4, Sodium 206.4, Carbohydrate 77.3, Fiber 1.4, Sugar 64.3, Protein 9.1
MARSHMALLOW MILKSHAKE
Make and share this Marshmallow Milkshake recipe from Food.com.
Provided by swissms
Categories Gelatin
Time 3m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Blend all ingredients with blender. Serve.
TOASTED MARSHMALLOW MILKSHAKE
Categories Side Broil Marshmallow
Yield Makes one 16-ounce milkshake or two 8-ounce milkshakes
Number Of Ingredients 5
Steps:
- Preheat the broiler. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
- Arrange the marshmallows flat on the baking sheet and place under the broiler until the tops are a deep golden brown color, about 40 seconds. Remove from the oven, carefully turn the marshmallows over, and broil until they are deep golden brown. Remove from the oven and let cool slightly.
- Combine the marshmallows and milk in a blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Serve immediately.
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- If using Fluff to rim the glasses, do this first by dipping the glass into marshmallow fluff. Toast the fluff with a kitchen torch if desired. Place 1-2 Tbsp caramel sauce at the bottom of each glass. Set aside.
- Line a baking sheet with parchment or a silicone baking mat. Cut large marshmallows in half. Set aside while you combine milk and ice cream in blender. Blend until creamy.
- Immediately place marshmallows under broiler for 20-30 seconds until browned. Remove and immediately place into blender. Pulse the marshmallows until they are mixed with the ice cream.
TOASTED MARSHMALLOW MILKSHAKE RECIPE BY CARLTON JARED …
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5/5 (2)Estimated Reading Time 50 secsServings 2Calories 849 per serving
- Heat broiler. Line a baking sheet with foil, then grease with nonstick spray. Set aside a few marshmallows for garnish, and spread remaining marshmallows on tray. Broil marshmallows 1 to 2 minutes, until nicely darkened. Cool tray in freezer 5 minutes, until marshmallows are no longer warm.
- Transfer to blender, add milk, and purée. Toast reserved marshmallows individually. Set aside. Add vanilla to blender along with ice cream and sour cream. Blend until smooth. Pour into chilled glasses. Garnish each with a dollop of cream and reserved marshmallows. Serve at once.
TOASTED MARSHMALLOW MILKSHAKES - BLUE BOWL
From bluebowlrecipes.com
Reviews 2Servings 2Cuisine DessertCategory Dessert
- 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.
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- Place the mini marshmallows on a sheet pan and stick under the broiler until lightly golden brown and toasted. This goes quickly, in a matter of about 30 seconds, so watch them carefully.
- Place 2 tbsp milk, the malted milk powder, and the marshmallow creme in a blender. Blend for 30 seconds until everything has dissolved and mixed together.
- Add the ice cream and half the marshmallows, and blend until mixed. Serve with the remaining toasted marshmallows on top.
TOASTED MARSHMALLOW COOKIES AND CREAM MILKSHAKE
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- Preheat oven to 400 degrees and line a baking sheet with a silpat liner, no substitutions. Line Jumbo marshmallows up in the center of the baking sheet. Bake for 10-15 minutes until golden and toasted. Remove from oven.
- Place ice cream, milk and toasted marshmallows into a blender. Blend until well combined. Add Oreo Cookies and blend just slightly so that there are cookie chunks in shake.
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- Place the marshmallows on a foil lined baking sheet, and place under the broiler. Broil until toasted. Watch them closely, as this happens quickly, about 1-2 minutes. Once toasted, set the baking sheet aside.
- Place 5 graham cracker squares in a plastic bag and crush until finely ground. Pour the crumbs onto a small plate.
- Break up 2 chocolate bars, and place in a bowl. Microwave for 30 seconds, stir, then microwave for about 30 seconds more, until melted. Dip the top of your glasses into the melted chocolate, then into the crushed graham cracker crumbs. Set aside.
- Place ice cream and milk in a blender, top with 18 toasted marshmallows. Blend until smooth. If you have to add more milk, you can do so. The residual heat from the toasted marshmallows will help the ice cream to soften.
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- In a blender (I used my Vitamix), blend some graham crackers (around 5) to make the crushed graham crackers to coat your glass' rim with. Set it aside for later.
- In a square pan, line the inside and place your marshmallows in. I used all 30 because the more the merrier but it's up to you how many you want to toast for your milkshake.
- Place the pan into the oven and set the broiler on for 3-4 minutes, keeping a close eye on it as it can burn quickly.
- In your blender, place in the rest of your graham crackers, oreos, ice cream, milk, and the toasted marshmallow. Blend until smooth. The amount I have listed above is just a suggestion and it's up to you how much or little of each ingredient you want to use.
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