I admit, I am NOT one for camping. My first ever camping experience was in Grade 8 when they trekked us out to Algonquin park (ie the middle of nowhere) for one week. My memories from that trip? Falling out of a canoe into icy cold water, pine cones in my back while I was sleeping, and spine tingling rustling around outside of my tent. Bear? Raccoon? Big Foot?
I think my fondest memory of that trip was when we made S’mores. I had no idea that the holy trinity of chocolate, marshmallows and graham crackers could taste so heavenly when all eaten together. That folks was THE highlight of the trip.
I know what you’re wondering, has she gone camping since. Nope. Will she ever go again? Maybe…especially if s’mores are involved.
This recipe was inspired by none other than brilliant Chef Michael Smith who you may know from various Food Network TV shows (ie Chef at Home, Iron Chef etc.)
I had mixed emotions when I was making this delightful little shake. I’ve been trying lately to eat a bit more healthy and exercise more. Hence the reason why my frozen desserts have mainly consisted of these healthy popsicles.
You know what they say about the ‘Freshman 10’? Well, I’m coining a new phrase called the “Newlywed 10’. Holy moly – not sure what happened but having some slight difficulty fitting into my clothes from last summer. But it’s summer, and I’m hot, and I wanted a treat….
I digress, but what else is new??
When toasting the marshmallows in your oven, you want to make sure to keep a VERY close eye on them. These little babies toast in no time in the oven.
I like mine extra charred because I just LOVE that toasty flavour.
At this point, I am SO giddy. Just seeing all of the ingredients loaded into the blender with those charred marshmallows on top! I mean OH.MY.GOD!!!!
When I hit pulse on my blender I was practically jumping up and down – no really. Danny thought I had to pee…I recommend just pulsing a few times so that you still have little chunks of toasted marshmallow deliciousness.
So I didn’t exactly drink this through a straw. I had these graham cracker fudge cookies that I found so I just chopped them up a lil and threw them on top of the shake. Feel free to use regular graham crackers though, but I HIGHLY recommend getting some chocolate into the mix.
This is the only equation you need to remember:
Chocolate + toasted marshmallows + graham crackers + ice cream = NIRVANA
What’s your favourite shake during the summer?
Toasted Marshmallow Milkshake
- 2 cups vanilla ice cream
- ¼ cup milk whole or 2%
- 16 – 20 large marshmallows
- ½ teaspoon vanilla extract
- 2 tablespoons crushed graham crackers or chocolate covered graham cookies
- Chocolate ice cream topping optional
- Set oven to broil.
- Spray baking sheet with non stick spray.
- Place marshmallows evenly spaced apart on baking sheet.
- Place baking sheet on the bottom rack of the oven and toast marshmallows under broiler for about 2 minutes or until desired toastiness. Remove from oven and set aside to cool.
- Add the milk, ice cream, vanilla and marshmallows to your blender and pulse a few times until smooth. Be careful not to over blend or else you won’t have any little chunks of marshmallows. Top with crushed graham crackers and chocolate syrup if desired.
- Serve and enjoy every mouthful!