Today I’m really excited to welcome my first regular contributor to Design Crush, Kate of Framed. I first discovered her food blog about six months ago when I realized I was quite literally bookmarking every single one of her posts. (You might remember when I mentioned her Banana Bites. Yes, that Kate!) I’m 99% positive that if I were part of her household, I’d no longer fit through doorways. Yeah, that’s the kind of good I’m talking about here people. The photography is a whole ‘nother story, each shot looks like it was styled for a cookbook. And no I’m not just being kind by saying so.
So what’s Kate going to be doing here, you ask? Well, let me tell you. Each and every Friday she’ll be putting together a special weekend recipe just for you. Something to cap off the workweek, to celebrate another few days of freedom, or just kick back with in front of the television. Easy weekend cooking. Sound good to you? Me, too.
I have a crush to tell you about today, that glass of deliciousness up there. It is a Toasted Marshmallow Shake. Yes, you read that right. I know it looks like it might actually be a chocolate shake, but that delectable brown color comes from blender-ized toasted marshmallows, along with some milk and some vanilla ice cream. And when you take that first sip… it’s a total toasted marshmallow in smooth, silky milkshake form.
I helped one of my sweetest friends try this recipe out over Labor Day weekend, and speaking of sweet…this shake is almost as sweet as she is. It is sweeter than this:
It is even sweeter than THIS:
And that is pretty sweet. Here’s the deal – you spread out a bag of marshmallows onto a cookie sheet. Make sure you line the cookie sheet with foil, and if you have the nonstick kind, even better. Toast them under the broiler until they are well, well, well-done. Watch those babies closely, and stir them around a little – you want them toasted as all-over as possible. Then pop them in your blender with 2 cups of vanilla ice cream, 2 cups of milk and a tablespoon of sour cream. Blend for 5 minutes. Yes, five minutes. Then park it in the fridge for a while until it is good and cold and presto – toasted marshmallow shake. Make sure you hold back one marshmallow to toast lightly and perch on the top.
Toasted Marshmallow Shake, adapted from Spike Mendelsohn’s recipe
1 ten ounce package marshmallows
2 cups whole milk
2 cups vanilla ice cream
1 tablespoon sour cream
1. Preheat the broiler to high. Line a cookie sheet with foil and lay marshmallows in a single layer. Broil until very dark brown, watching constantly and stirring halfway through. Cool.
2. Add milk, ice cream, sour cream and marshmallows to blender. Blend for 5 minutes. (You may have to do this in batches, depending on the size of your blender.
3. Chill in refrigerator until very cold, about one hour. Top with lightly toasted marshmallow and serve!