I am so excited to share this cookbook with you. It’s an entire cookbook dedicated to Milkshakes! I have a serious ice cream addition, so it should go without saying that I love milkshakes. Although I’m never one to turn down a simple chocolate or cookies and cream milkshake, this cookbook brings milkshakes to a completely different level. Malts & Milkshakes: 60 Recipes for Frosty, Creamy, Frozen Treats has everything from the classics, to modern flavors, and even boozy shakes. The Author, Autumn Martin, is the founder of Hot Cakes Molten Chocolate Cakery in Seattle, so she knows her desserts!
All of the recipes can be made using ingredients found in your supermarket, but it also includes recipes for making your own homemade ice cream if you’re feeling particularly fancy. There are so many inventive recipes in this book: eggnog, earl grey, salted caramel, and mango rose milk shakes to name a few. And those don’t even include the boozy milkshakes! My two favorite ones from that section: Chocolate Espresso Whiskey Malt and Chipotle Spice Sipping Chocolate Shake. This book is not messing around!
Another favorite was the S’mores Shake. Few things symbolize wonderful summer memories like S’mores. Chocolate, Marshmallow, and Graham Crackers sound like a perfect combination in a milkshake too! I changed the recipe up ever so slightly, but the general idea is still in tact.
Ingredients:
- 2 tablespoons unsalted butter
- 8 marshmallows, roasted
- 1/4 cup milk (I used skim)
- 6 scoops vanilla ice cream (~3 cups)
- 2 scoops chocolate ice cream (~1 cup)
- 1/2 cup crumbled graham crackers, plus more for garnish
Begin by roasting your marshmallows. Because it has yet to get above 50 degrees here in Philly, I did this over my stove. How exciting.
You want them to be pretty dark to get that roasty flavor. If you don’t have a gas stove, you can broil them in the oven, just keep an eye on them.
Remove the ice cream from the freezer and place on the counter. You want it to be slightly soft.
Heat the butter in a medium saute pan over medium heat.
Add the marshmallows.
Stir until the marshmallows melt and the mixture is smooth.
Remove the pan from heat and whisk in the milk, stirring until the mixture is smooth. Allow to cool completely.
While waiting for the mixture to cool, crush your graham crackers.
When the marshmallow mixture has cooled, blend the mixture with the vanilla ice cream and chocolate ice cream until just combined. If it needs to be thicker, add some ice and blend until crushed.
Stir in the graham crackers. Pour into glasses and garnish with a sprinkle of graham crackers.
I cannot believe how spot on this taste is! I was afraid there wasn’t enough chocolate to it to make it taste like s’mores. But this recipe nailed it. The roasted marshmallows are the most prominent flavor, ending with a bit of chocolate and an aftertaste of graham cracker. Delicious!
I am almost giddy at the idea of trying all these milkshakes in warmer weather. I can’t wait!
- 2 tablespoons unsalted butter
- 8 marshmallows, roasted
- 1/4 cup milk
- 6 scoops vanilla ice cream (~3 cups)
- 2 scoops chocolate ice cream (~1 cup)
- 1/2 cup crumbled graham crackers, plus more for garnish
- Begin by roasting your marshmallows. You want them to be pretty dark to get that roasty flavor. If you don’t have a gas stove, you can broil them in the oven, just keep an eye on them.
- Remove the ice cream from the freezer and place on the counter. You want it to be slightly soft.
- Heat the butter in a medium saute pan over medium heat.
- Add the marshmallows. Stir until the marshmallows melt and the mixture is smooth.
- Remove the pan from heat and whisk in the milk, stirring until the mixture is smooth. Allow to cool completely.
- While waiting for the mixture to cool, crush your graham crackers.
- When the marshmallow mixture has cooled, blend the mixture with the vanilla ice cream and chocolate ice cream until just combined. If it needs to be thicker, add some ice and blend until crushed.
- Stir in the graham crackers. Pour into glasses and garnish with a sprinkle of graham crackers.
Kaitlin, this is to die for!
Viviane Bauquet Farre- Food and Style recently posted..Carrot cake with cardamom, currants and ginger-crème fraîche Chantilly
Thanks so much! All credit goes to this delicious cookbook!
Kaitlin @ I Can Cook That recently posted..S’mores Shake
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I was interested to try this recipe but am put off by the fact that “scoops” is used in the ingredients. Do you know how many cups that would be? A scoop can vary considerably depending on a person’s kitchen tools, etc.
Hi Sarah! Sorry about that, you can consider each scoop 1/2 cup. So 3 cups vanilla ice cream and 1 cup chocolate. I hope this helps!