Two of summer’s best flavors: toasted marshmallow and blueberries, together in one frosty treat!
If you have never had a toasted marshmallow milkshake, you must do so. Immediately, today. That sticky, smoky, caramelized delight is good for more than just s’mores.
Blended with those golden-brown marshmallows is my sweet and Easy Blueberry Sauce, making this milkshake even more incredible! The flavor is fruity, sweet, soft and rich. This is a unique and delicious way to celebrate some of the best treats of summer!
Why you’ll love it
Homemade milkshakes are so much fun to make, for kids and adults alike. They’re indulgent, quick to make, and so fresh – not to mention a tasty way to cool down on a super hot day.
You can make the Easy Blueberry Sauce using freshly picked berries (that you picked yourself, perhaps!) or even frozen berries. The sauce comes together in minutes and can be made in advance. (It’s also delicious on pancakes and sundaes!)
How to make the milkshakes
Step 1: Make the blueberry sauce
Simmer blueberries, sugar and lemon juice in a saucepan and cook the sauce for about five minutes until it has thickened. Cool the sauce and then refrigerate it until it’s nice and cold! Find the complete instructions for Blueberry Sauce at this link.
Step 2: Toast the marshmallows
Thread marshmallows onto metal skewers and place them on a parchment paper-lined baking sheet. Place them under the broiler and watch them closely! They take less than a minute to get golden brown.
Step 3: Make the milkshakes
Put the blueberry sauce and toasted marshmallows into a blender along with a vanilla ice cream and milk. Blend until the mixture is smooth and frothy. Pour the mixture into chilled glasses, add a reusable straw, and enjoy!
Tips:
- Be sure that the Blueberry Sauce is cool or cold so it won’t melt your ice cream. Better yet, make it a day or two before and have it waiting in the fridge.
- Under a broiler the marshmallows will brown very quickly. I learned the hard way that you have to stay right by the oven – if you walk away or get distracted they will burn! Fortunately you’ll only be waiting less than 30 seconds and they’ll be perfectly toasted.
- Not surprisingly the marshmallows get sticky after they’re toasted. Parchment paper on the baking sheet makes it much easier to remove them.
FAQs
There are lots of ways! Thread marshmallows onto metal skewers and place them under the broiler in your oven. If you don’t have metal skewers place rows of marshmallows on a parchment paper-lined baking sheet. You can also hold a marshmallow on a skewer over a gas or electric stove burner to brown it. If you have a hot coal or gas grill either of those would work. And, if you’re lucky enough to own a mini brulée torch then you can torch those ‘mallows!
The recipe for the milkshake is below, and for the Blueberry Sauce is here!
Looking for more ways to find sweet blueberry ecstasy? I have some recipes you will love: warm and luscious Spiced Blueberry Mango Bread Pudding, a festive Cherries, Blueberries & Stars Tart and Blueberry, Peach & Lime Sorbet.
SPICED BLUEBERRY MANGO BREAD PUDDING BLUEBERRY, PEACH & LIME SORBET CHERRIES, BLUEBERRIES & STARS TART
How do you like this milkshake? I hope you’ll make this one your new go-to! Leave a comment and a star rating below!
Blueberry & Toasted Marshmallow Milkshake
Equipment
- Blender
Ingredients
- 14 large marshmallows
- 2 cups vanilla bean ice cream
- 1/3 cup milk (or up to 1/2 cup if you need it)
- 3/4 cup Blueberry Sauce (Click for recipe)
Instructions
- Place two tall drinking glasses in the freezer.
- Preheat your ovens broiler.
- Thread the marshmallows onto metal skewers and place them a baking sheet lined with parchment paper. Slide the baking sheet under the broiler and DO NOT WALK AWAY! Watch them closely and remove them from the oven as soon as they are golden brown – you can even keep the oven door open a crack to watch them. They will be ready in less than 30 seconds.
- Place the ice cream, blueberry sauce and milk into a blender. Add in the toasted marshmallows. Blend on high until the mixture is completely combined and smooth. (The amount of milk can be adjusted up or down depending on the thickness you'd like.)
- Pour into chilled glasses, add straws and serve immediately. Makes about two 2-cup servings.
Notes
- Be sure that the Blueberry Sauce is cool or cold so it won’t melt your ice cream. Better yet, make it a day or two before and have it waiting in the fridge.
- Under a broiler the marshmallows will brown very quickly. I learned the hard way that you have to stay right by the oven – if you walk away or get distracted they will burn! Fortunately you’ll only be waiting less than 30 seconds and they’ll be perfectly toasted.
- Not surprisingly the marshmallows get sticky after they’re toasted. Parchment paper on the baking sheet makes it much easier to remove them.
- There are lots of ways to toast marshmallows! Thread marshmallows onto metal skewers and place them under the broiler in your oven. If you don’t have metal skewers place rows of marshmallows on a parchment paper-lined baking sheet. You can also hold a marshmallow on a skewer over a gas or electric stove burner to brown it. If you have a hot coal or gas grill either of those would work. And, if you’re lucky enough to own a mini brulée torch then you can torch those ‘mallows!
Nutrition
What a clever way to toast the marshmallows. This recipe sounds delicious!
Yes, they’d be great the next time your family has ice cream-for-dinner night!! 😄
I’ve never heard of putting marshmallows in a milkshake. Interesting idea!
Oh, you must try it. Toast them first, it’s an amazing flavor in a shake!
I’ll definitely have to do that.