Toasted Marshmallow Milkshake


See what happens when you relax in the kitchen and try out your own ideas, no matter how crazy? I mean, imagine browning and toasting an entire bag of mini marshmallows under your broiler, then tossing them into a milkshake. Sheer madness. Now stop imagining and do it with Chef Michael Smith's recipe!

Toasted Marshmallow Milkshake by Chef Michael Smith



1 lb (450 g) bag of mini marshmallows
2 cups (500 mL ) milk
6 - 9 large scoops of your favourite vanilla ice cream
1 teaspoon (5 mL) vanilla extract


1. Set an oven rack on the bottom shelf and remove any other racks. Preheat your broiler.

2. Spread the marshmallows out evenly on a large baking sheet. Place the pan on the bottom shelf and broil until puffed, golden brown, and melting, 6 or 8 minutes. Watch closely - the secret is to brown them as much as possible without blackening.

3. Add the milk, ice cream, vanilla, and half of the marshmallows to your blender and process until a smooth, thick milkshake forms. Add the remaining marshmallows and give the works a final buzz. Pour into glasses, serve, and share!

Twist: You can't improve on perfection, but if you happen to have a bit of true orange extract around, just a splash or two will magically transform a blender full of this shake into a delicious creamsicle milkshake!


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