I still remember the first time I torched a marshmallow on top of a milkshake—its caramelized crust crackled against the cold cream and somehow made the whole thing feel like a tiny campfire in a glass. This toasted marshmallow milkshake is exactly that nostalgia in a sip: rich vanilla ice cream, smoky-sweet toasted marshmallows, and a crunchy graham topping to mimic a s’more without the campfire.
Why you’ll love this dish
This milkshake is a fun, indulgent spin on a classic. It captures s’mores flavor without roasting anything over an open flame, and it comes together in minutes. Make it for:
- A kid-friendly dessert after a backyard barbecue.
- A cozy treat when you want sticky-sweet comfort.
- A simple party drink that feels elevated and playful.
“By far the best milkshake I’ve made at home—smoky marshmallows, creamy ice cream, and crunchy graham. Feels like a summer night in a glass.” — Cassie M., home cook
How this recipe comes together
Step-by-step overview:
- Toast marshmallows until golden and slightly charred for smoky flavor.
- Briefly blend cold vanilla ice cream with a splash of milk to loosen.
- Add the toasted marshmallows and pulse until incorporated (don’t overblend).
- Pour into chilled glasses and top with whipped cream and crushed graham crackers.
- Serve immediately for best texture and flavor.
Ingredients
Gather these items
- 5 large scoops (about 2 cups) high-quality vanilla ice cream (use full-fat for best texture)
- 2 tablespoons whole milk (substitute almond or oat milk for dairy-free)
- 10 normal-sized marshmallows
- Whipped cream, for topping
- Graham crackers, crushed, for garnish
Optional additions/substitutions:
- For extra chocolate: add 1–2 tablespoons chocolate syrup to the blender.
- For vegan version: use dairy-free ice cream and a non-dairy milk; use vegan marshmallows.
- For a thinner shake: add up to 2 tablespoons more milk.
Directions
Follow these clear, short steps.
- Preheat your broiler or prepare a kitchen torch. Line a baking sheet with foil for easy cleanup.
- Arrange the marshmallows on the foil. Place them under the broiler about 4–6 inches from the heat. Watch constantly.
- Toast until all sides are golden brown and slightly charred, turning as needed. This takes 1–2 minutes per side. If using a torch, rotate and torch evenly until caramelized.
- Remove toasted marshmallows from the oven and let them cool 30–60 seconds so they hold shape.
- Chill your blender pitcher briefly if you want an extra-cold shake.
- Put ice cream and milk in the blender. Pulse briefly—just enough to loosen the ice cream.
- Add half of the toasted marshmallows. Pulse a few times so they fold into the shake. Stop before the shake becomes too runny.
- If the shake is too thin, add one more scoop of ice cream and pulse again.
- Pour the milkshake into a chilled glass.
- Top with whipped cream, crushed graham crackers, and the remaining toasted marshmallows (toast extras for garnish if desired).
- Serve immediately. This recipe yields about 12–16 ounces (one large or two small servings).
How to serve Toasted Marshmallow Milkshake
Best ways to enjoy it
- Serve in chilled glasses to keep it colder longer.
- Sprinkle crushed graham on top and along the rim for texture and a s’mores look.
- Pair with a small warm brownie or a slice of chocolate cake for contrast between hot and cold.
- For adults, try a splash (1–2 tablespoons) of bourbon or coffee liqueur stirred into the blender for a boozy twist.
How to store
Storage and reheating tips
- Best eaten immediately for peak texture and flavor.
- Short-term fridge: you can refrigerate leftovers in a covered container for up to 24 hours. Expect separation—stir or re-blend briefly before serving.
- Freezing: pour leftover milkshake into a freezer-safe container and freeze up to 1 week. Thaw in the fridge for 10–20 minutes, then re-blend to restore smoothness.
- Food safety: keep dairy at ≤40°F (4°C) when refrigerated. If milkshake sits out longer than 2 hours at room temperature, discard.
Tips to make it perfectly every time
Helpful cooking tips
- Use very cold, high-quality ice cream. It keeps the shake thick and creamy.
- Toast marshmallows just before blending so they’re warm but not molten. They blend best when slightly softened.
- Don’t overblend. Overblending warms the shake and makes it thin. Pulse until mixed.
- If the shake becomes too melty, add a cold scoop of ice cream to thicken.
- Chill glasses in the freezer for 10 minutes to slow melting while serving.
- If you lack a broiler or torch, toast marshmallows on a metal skewer over a gas burner or char them briefly on a hot cast-iron pan.
Variations
Creative twists to try
- S’mores Deluxe: Add 1 tablespoon chocolate syrup and extra crushed graham between layers.
- Chocolate Marshmallow: Use chocolate ice cream instead of vanilla for a richer flavor.
- Coffee Kiss: Add 1 shot espresso or 1 tablespoon instant espresso powder for mocha notes.
- Boozy Campfire: Stir in 1–2 tablespoons bourbon, rum, or Kahlúa for an adult version.
- Mini-marshmallow version: Use 3/4 cup mini marshmallows; toast on a skewer or in a small pan until browned.
- Vegan shake: Replace ice cream and milk with plant-based options and use vegan marshmallows.
FAQs
Common questions and short answers
Q: How long does this recipe take from start to finish?
A: About 10–15 minutes. Toasting marshmallows takes 3–6 minutes, plus a few minutes to blend and garnish.
Q: Can I toast marshmallows without a broiler or torch?
A: Yes. Use a gas burner and a skewer to carefully char each marshmallow, or heat a cast-iron skillet until very hot and press marshmallows briefly to char both sides.
Q: Can I make this ahead of time for a party?
A: Make the toasted marshmallows ahead and store them in an airtight container at room temperature for a few hours. For best texture, blend shakes right before serving. You can pre-measure ice cream scoops and keep them frozen until ready.
Q: Is it safe to store a milkshake in the fridge overnight?
A: It’s safe for up to 24 hours if refrigerated at ≤40°F (4°C), but texture and flavor will degrade. Re-blend or stir before serving.
Q: Can I use mini marshmallows?
A: Yes. Use about 3/4 cup mini marshmallows and toast carefully—some may melt faster.
If you want, I can scale the recipe for more servings or write a version tailored to vegan or low-sugar diets. Which would you prefer?
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Toasted Marshmallow Milkshake
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A fun and indulgent milkshake that combines rich vanilla ice cream, smoky toasted marshmallows, and a crunchy graham topping, capturing the essence of s’mores without a campfire.
Ingredients
- 5 large scoops (about 2 cups) high-quality vanilla ice cream
- 2 tablespoons whole milk
- 10 normal-sized marshmallows
- Whipped cream, for topping
- Graham crackers, crushed, for garnish
Instructions
- Preheat your broiler or prepare a kitchen torch. Line a baking sheet with foil for easy cleanup.
- Arrange the marshmallows on the foil and place them under the broiler about 4–6 inches from the heat. Watch constantly.
- Toast until all sides are golden brown and slightly charred, turning as needed (about 1–2 minutes per side).
- Remove toasted marshmallows from the oven and let them cool for 30–60 seconds.
- Chill your blender pitcher briefly for an extra-cold shake.
- Put ice cream and milk in the blender and pulse briefly to loosen the ice cream.
- Add half of the toasted marshmallows and pulse a few times to fold into the shake.
- Pour the milkshake into a chilled glass.
- Top with whipped cream, crushed graham crackers, and the remaining toasted marshmallows.
- Serve immediately for best texture and flavor.
Notes
For best results, use very cold, high-quality ice cream. Toast marshmallows just before blending, and avoid overblending to maintain thickness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American