Toasted Marshmallow Milkshakes

It has been such a long time since I have been to this space.  I have missed it immensely.  I like the documentation of life here, sharing new adventures, capturing a newly visited places so I can look back and remember what I liked about them.  And, when I am not writing and documenting, I realize just how much I need it.  It is therapy for me.  Sitting and writing, like a run or a hike, it is really good for my soul.  

We have been shaking and moving (literally) all summer.  The boys and I spent a fun time in Florida (Jack learned how to swim!) for most of the month of June.  Then, we moved across the country upon which we encountered some major hiccups--Rigby was sick with hand, foot, and mouth disease so I stayed with him while David packed up our house alone, we had multiple flat tires on the drive across the country, and David pulled way too many all-nighters packing and driving solo.  Eventually we made it to our new home and all four of us are very happy here!  The neighborhood is wonderful- we can walk to multiple restaurants, the neighborhood village green, and to Jack's new school which he really likes.  Our street is full of children and fun grown-ups so every day is an adventure.  We have spent the past two months getting settled into our new life here while also welcoming into the world my two precious and very tiny nephews, Kai and Monte, who were born at 27 weeks.  They are mini superheros and have been doing very well.  Everyone, particularly their strong Mamas, will be happy to see them go home when they are ready to leave the NICU.

Before Jack set off for first grade, we celebrated the end of summer vacation, by eating ice cream or Icees every day for a week!  I finally made it to Jeni's Splendid Ice Cream which had been on my bucket list for a longtime.  It was exceptionally good!  I highly recommend the seasonal Sweet Cream Biscuits and Peach Jam ice cream, but I think that the Brown Butter Almond Brittle was my favorite.  Jack had the Watermelon Buttermilk frozen yogurt which was also sooooo good (and I am not even a huge watermelon fan).  I would love to try a scoop of the Atlantic Beach Pie ice cream before the summer flavors are replaced by fall ones.  

We also made a frozen treat at home.  Thank you to Smitten Kitchen for the idea of insanely delicious toasted marshmallow milkshakes!  Seriously, they taste just like a sweet campfire (in the best possible way).  My mind was blown by just how delicious charred marshmallows are blended into vanilla ice cream and milk.  

The addition of plain yogurt is key to balancing out the sticky sweetness of the marshmallows, yet I am not certain the specks of vanilla bean are necessary.  If the addition of vanilla bean seeds is what is preventing you from trying this milkshake, then I would suggest skipping that ingredient and making them without them.  Before dumping them all into the blender, we tried one of the toasted and chilled marshmallows where upon Jack and I decided that they might become a regular treat around here.  So good.  But, the's even better.  And, it's one thousand degrees and still summer despite the start of school, so you should make one and then thank me for sharing it here.

Toasted Marshmallow Milkshakes

Yield: 3 shakes of about 10-12 ounces


1/2 (10-ounce) bag large marshmallows
1/2 cup whole milk
Seeds scraped from 1/2 a small vanilla bean
2 cups vanilla ice cream (we used Trader Joe's French Vanilla because it is our most favorite vanilla)
2 tablespoons plain whole milk yogurt


Place your glasses in the freezer.  Heat the broiler of an oven, or better yet, toaster oven if you have one (less heat in the house during these sweltering days of summer).  Line a baking sheet with foil and coat it lightly with a oil.  Place marshmallows on the tray evenly and broil for about 2 minutes until they are the color that you like (keep a close eye on the marshmallows because as soon as they start to char they will take on color very quickly).  Cool the tray in the freezer for 5 minutes, until marshmallows are no longer warm, then transfer broiled marshmallows to your blender.

Blend with milk until as pureed as you can get them.  Add vanilla bean, ice cream and plain yogurt to the marshmallow mix in the blender, and blend until thick and smooth. Pour into chilled glasses.  Slurp through a straw.  You eyes will light up!