MILKSHAKES
S’MORES MILKSHAKE1 (10-ounce) bag large marshmallows, divided
½ cup whole milk
1 teaspoon pure vanilla extract
2 cups (1 pint) good vanilla ice cream
Optional assorted toppings: whipped cream, toasted marshmallows chocolate, graham cracker crumbs, chocolate syrup
Makes 1 oversized milkshake
1. Chill the milkshake glass by placing it in the freezer.
2. Heat the broiler. Line a rimmed baking sheet with foil and coat it lightly with nonstick spray. Spread the marshmallows on the prepared baking sheet. Broil until the marshmallows begin to char (1 to 2 minutes). Let them cool completely. Once the marshmallows have cooled, put 2 or 3 marshmallows aside to use as topping.
3. Transfer the remaining broiled marshmallows into a blender, and add the milk. Blend until the ingredients are well mixed. Pause the blender to add the vanilla and ice cream to the marshmallow mixture, and blend until the milkshake is thick and smooth.
4. Pour the milkshake into the chilled glass, and finish with a dollop of fresh whipped cream, toasted marshmallows, and assorted toppings.
STRAWBERRY SWEET TOOTH MILKSHAKE
½ pound frozen strawberries
¾ cup whole milk
2 cups (1 pint) good strawberry ice cream
1 teaspoon pure vanilla extract
Optional assorted toppings: whipped cream, fresh strawberries, strawberry wafers, white chocolate syrup, sprinkles, cupcakes, macarons
Makes 1 oversized milkshake
1. Chill the milkshake glass by placing it in the freezer.
2. Place the frozen strawberries and milk in a blender, and blend until the strawberries are pulverized and smooth. Pause the blender to add the ice cream and vanilla, and blend until the milkshake is thick and smooth.
3. Pour the milkshake into the chilled glass, then finish with a dollop of fresh whipped cream, strawberries, and assorted toppings.
CHOCOLATE CHIP COOKIE MILKSHAKE
COOKIE DOUGH
½ cup unsalted butter (1 stick), softened
¾ cup light brown sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
½ teaspoon salt
¼ cup milk
¾ cup mini chocolate chips
MILKSHAKE
1 cup cookie dough, plus extra to line the glass
¾ cup whole milk
2 cups (1 pint) good vanilla ice cream
Optional assorted toppings: whipped cream, cookie dough, chocolate chip cookies, mini chocolate chips
Makes 1 oversized milkshake
1. To make the cookie dough, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch the mixer to medium speed, and add the brown sugar. Beat until the butter and brown sugar are combined, scraping down the sides and bottom of the bowl as needed. On low speed add the vanilla, flour, and salt. Beat until all the ingredients are well mixed. The dough will be thick and heavy. Add the milk and beat on low for 30 seconds until it is incorporated. Then switch to high and beat for at least 2 minutes until the mixture is creamy. Gently fold in the chocolate chips. Set the dough aside at room temperature until you are ready to use it.
2. Line the rim of a glass with cookie dough, and place the glass in the freezer so the dough will harden.
3. To make the milkshake, in a blender combine the milk, ice cream, and 1 cup of the cookie dough, and blend until the milkshake is thick and smooth. Pour into the chilled glass, then finish with a dollop of fresh whipped cream and assorted toppings.
MAKE IT AHEAD: Prepare the cookie dough up to three days in advance, and store it in the refrigerator in an airtight container. Bring it to room temperature before using.
PEANUT BUTTER PRETZEL MILKSHAKE
¾ cup whole milk
1 teaspoon pure vanilla extract
¼ cup chocolate syrup
2 tablespoons creamy peanut butter
2 cups (1 pint) good vanilla (or chocolate) ice cream
Optional assorted toppings: whipped cream, peanut butter, pretzels, peanut butter cookies, peanut butter cups, warm chocolate-hazelnut spread
Makes 1 oversized milkshake
1. Chill the milkshake glass by placing it in the freezer.
2. In a blender combine the milk, vanilla, chocolate syrup, peanut butter, and ice cream, and blend until the milkshake is thick and smooth.
3. Pour into the chilled glass, then finish with a dollop of fresh whipped cream and assorted toppings.