Toasted Marshmallow Shake Recipes

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TOASTED MARSHMALLOW MILKSHAKE



Toasted Marshmallow Milkshake image

Provided by Chris Cockren

Number Of Ingredients 5

5 large scoops high-quality vanilla ice cream
2 tablespoons whole milk
10 normal-sized marshmallows
Whipped cream, for topping
Graham crackers, crushed, for garnish

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



Toasted Marshmallow Milk Shake image

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

3 scoops vanilla ice cream
1 tablespoon whole milk
2 tablespoons yogurt, vanilla
5 large marshmallows, toasted

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

TOASTED MARSHMALLOW SYRUP



Toasted Marshmallow Syrup image

This toasty simple syrup is an instant classic, and excellent addition to any latte, milkshake or martini.

Provided by Food Network Kitchen

Time 20m

Yield 1 cup

Number Of Ingredients 4

6 jumbo marshmallows
1 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon kosher salt

Steps:

  • Thread the marshmallows onto 2 disposable chopsticks and cook over the open flame of a stove until toasted all over, about 2 minutes. (Alternatively, line the baking sheet of a toaster oven with foil coated in nonstick spray, add the marshmallows and broil, flipping once, until golden brown, about 2 minutes per side.)
  • Combine the sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar is dissolved, about 3 minutes.
  • Reduce the heat to low and add the toasted marshmallows to the saucepan. Cook, stirring continuously and turning down the heat if the mixture starts to bubble up around the edges of the saucepan, until the marshmallows are completely dissolved into an opaque mixture, 5 to 7 minutes.
  • Strain the mixture through a fine-mesh strainer and whisk in the vanilla extract and salt. Cool completely Store in the refrigerator in an airtight container for up to 1 month.

MARSHMALLOW MILKSHAKE



Marshmallow Milkshake image

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

3 scoops vanilla soft serve ice cream
5 ounces milk
1 tablespoon marshmallow creme
1/2 teaspoon vanilla extract

Steps:

  • Blend all ingredients with blender. Serve.

TOASTED MARSHMALLOW MILKSHAKE



Toasted Marshmallow Milkshake image

Categories     Side     Broil     Marshmallow

Yield Makes one 16-ounce milkshake or two 8-ounce milkshakes

Number Of Ingredients 5

Nonstick cooking spray
9 large marshmallows
1/4 cup whole milk
11 ounces premium vanilla ice cream (about 1 3/4 packed cups)
Toasted marshmallows, for garnish (optional)

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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  • 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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  • On a foil-lined baking sheet sprayed with nonstick cooking spray, toast peeps under a broiler, until slightly golden brown. Keep a close eye on them as they can burn rather quickly.
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