Judging by the comments we've had so far this week, the Toasted Marshmallow Shake at Spike Mendelsohn's Good Stuff Eatery in D.C. is one of the most beloved items on the menu. And when you think about it, how could it not be? Adding gooey toasted marshmallows to a vanilla milkshake is genius.
I don't usually make milkshakes at home, mainly because I think that if I start it will become a habit but this was one shake that was worth the risk. In The Good Stuff Cookbook the marshmallows are toasted in the broiler instead of over a campfire. I must add a cautionary word of warning here—keep a close watch over your marshmallows, and don't leave them unattended for even a minute, my first batch caught on fire when I left the kitchen for a brief moment. But the second (and more closely watched) batch browned perfectly.
The sour cream in this recipe might seem to be an unlikely addition, but one tablespoon goes a long way to cut what some might consider to be a cloying sweetness. When all of the ingredients are in the blender the softened marshmallow breaks down into a tiny pieces of toasty Fluff, chewy and soft, breaking up the smoothness of the vanilla ice cream.
- 1 16-ounce bag jumbo marshmallows
- 2 cups whole milk
- 2 cups creamy vanilla ice cream
- 1 tablespoon sour cream
Preheat the broiler.
Reserve 4 marshmallows for garnish. Spread out the remaining marshmallows on a baking sheet in a single layer. Place the sheet under the broiler and cook, stirring once or twice, until completely charred, 2 to 3 minutes. Remove from the oven and set aside to cool.
Repeat with the remaining 4 marshmallows, but cook just until toasted slightly golden, about 1 minute. Remove from the oven and set aside to cool.
Add the milk, ice cream, sour cream, and burnt marshmallows to a blender. Blend for 5 minutes.
Pour into four 8-ounce glasses and garnish each glass with a golden marshmallow.