To me the greatest joy of cookery is the surprise element. The moment of thrill when you hand someone a peculiar work of culinary magic and watch their face light up with delight and astonishment.
There are always the nose-turner-uppers who scoff at the idea of olive oil gelato but fall in love at first bite. (See what I did there?)
The pleasantly-surprised factor is undoubtably one of the things I love most about cooking.
This milkshake was a surprise. A beautiful, toasted marshmallowy surprise.
I had heard tell tale of these shakes and the utter wonderment of them but I had my cynical suspicions that ice cream and a pan full of charred marshmallows would be awe-inspiring.
Let me tell you that when I had my first toasted marshmallow milkshake I could only do one thing - make a second milkshake...contemplate a possible third.
This milkshake is one of those simplistic pleasures life blesses us with, something so simple it couldn’t be overly remarkable but somehow it is.
The element of culinary surprise is a beautiful thing...it’s also delicious.
Toasted Marshmallow Milkshake
recipe adapted from Joy The Baker / makes one large milkshake
- 9 large marshmallows
- 1 heaping cup of vanilla ice cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Preheat oven to the broiler setting.
Lay the marshmallows out onto a pan lined with parchment.
Toast the marshmallows until the tops are slightly charred.
In a blender pulse together milk, vanilla extract, ice cream and toasted marshmallows. Blend thoroughly. If you prefer a thicker milkshake more ice cream can be added. Serve immediately. Enjoy! (Repeat entire process and go for round two, if desired.)