Toasted Marshmallow Milk Shake Recipes

RUM RAISIN TOASTED MARSHMALLOW SHAKE

Steps:

• For the meringue: Put the egg whites in the base of a stand mixer or a large bowl (if using a hand mixer). Beat the whites on medium until frothy, about 1 minute. Turn the mixer to medium-high speed, then slowly add the sugar, beating until the sugar is fully incorporated and stiff peaks form, another 3 to 5 minutes. The mixture should be thick and glossy. Transfer to a pastry bag with a medium round tip (or use a ziptop bag and snip 1/2 inch from the corner with scissors to create a pastry bag) and set aside.
• For the milkshake: Put the ice cream, milk, rum, if using, marshmallows and cookies in a blender and mix on high speed until fully combined. Pour into glasses and top each milkshake with a swirl of meringue. Using a kitchen blowtorch, carefully torch the meringue to toast until golden brown. Serve immediately.

TOASTED MARSHMALLOW MILK SHAKE

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.

TOASTED MARSHMALLOW MILKSHAKE

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.