Toasted marshmallows add a sweet creaminess to these thick chocolate milkshakes. Topped with clouds of whipped cream, crumbled digestive biscuits, melted chocolate and more toasted marshmallows, they're a British take on a s'more in drinkable form.
Ingredients
8 large vanilla bean marshmallows (homemade are best)
75g dark chocolate
3 digestive biscuits
6 large scoops good quality chocolate ice cream
200ml whole milk, or more as needed
tiny pinch sea salt
lightly whipped cream, to garnish
Instructions
Start by toasting your marshmallows. I do this using a blowtorch but you can caramelize them under a hot grill or over an open flame on the hob, watching like a hawk to ensure they char but don't completely blacken. Set aside to cool slightly.
Break off a couple of squares of chocolate for garnish, then melt the rest in a small bowl in the microwave or over a bain marie. Crumble two of the digestive biscuits into a separate bowl.
Dip the rims of two serving glasses into the melted chocolate then into the biscuit crumbs to coat. Drizzle the remaining melted chocolate down the sides of each glass.
In a blender, combine four of the toasted marshmallows, the ice cream, milk and salt, blitzing until smooth. I like my shakes thick, so you may want to add a little more milk to suit your taste.
Divide the shake between your two glasses. Top with whipped cream, two toasted marshmallows, half a digestive biscuit and a square or two of dark chocolate. Add straws (and possibly spoons) and serve immediately.
Notes
You can find recipes for homemade marshmallows, digestive biscuits and chocolate ice cream in my cookbook, Homemade Memories.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2015/11/23/chocolate-toaslow-milkshakes/