“I don’t like s’mores” is one statement that my mind finds incomprehensible.
I am not sure how anyone could find the combination of milk chocolate, graham crackers, and fluffy sugar clouds distasteful, but I’ve met more than one s’mores hater in my life.
I like s’mores. I like them a lot. In fact, I once spent a large portion of my summer dreaming up oddly delicious s’more reinventions. Whether they are made fire-side or under my oven’s broiler, s’mores are a quintessential facet of summer.
I made us s’mores milkshakes for the times when sticky fingers are inconvenient but s’mores cravings are strong.
I have done a few toasted marshmallow milkshake renditions over the years. It is one of the quickest and most delightful desserts here on the blog, and also one of the recipes that I have remade the most.
I love serving it up to skeptical friends and watching their raised eyebrows melt in infatuation. Refills are always requested and obliged, and the standard serving size is no less than three milkshakes in our house. No, that was not a typo, and no, I’m not even a tiny bit ashamed.
I’m taking all of the best parts of my classic toasted marshmallow milkshake and giving it the full s’mores treatment by way of crumbled graham crackers and chocolate ice cream.
Why can’t every Wednesday include milkshakes?
Toast some marshmallows, scoop some ice cream, crumble a few crackers, and add a splash of milk - blend until you hear angels singing.
The thing to remember here is to toast your marshmallows until they are thoroughly blackened. Those crispy bits of black sugar will bring that smokey, fire-side flavor to our milkshakes.
I should probably mention that this milkshake is definitely on the thinner side, the kind you serve with a straw rather than a spoon. The drinkable quality makes this sugar rush feel a little lighter.
Summer is a happy thing.
makes 4 modest servings or two not-so-modest servings
total time: approximately 10 minutes
60 marshmallows (approximately one large package)
1 pint chocolate ice cream
1 cup whole milk
3 graham crackers, broken into halves
Line a large baking sheet with aluminum foil and coat with a bit of nonstick spray. Spread the marshmallows evenly over the surface of the pan and place under your oven’s broiler. Toast until the marshmallows are black and blistering.
Cook’s Note: The thing to remember here is to toast your marshmallows until they are thoroughly blackened. Those crispy bits of black sugar are essential as they will bring that smokey, fire-side flavor to our milkshakes.
Transfer the toasted marshmallows, chocolate ice cream, milk and graham crackers to your blender and blend until smooth.
Pour into glasses and serve immediately.