Toasted Marshmallow Milkshake
Recently, I was at a farm spending time with family and roasting marshmallows over an open fire. The sunset that night was breathtaking. It was cloudy and windy that day and the way the vibrant colors bounced off the fluffy clouds would make anyone stop in their tracks just to soak it all in.
Shortly after the sun went down, another amazing thing happened. The sky cleared up and I was again drawn upwards. Living in a city, I’m rarely given the opportunity to see a sky filled with millions of stars. It’s incredible how many are actually visible from the countryside.
As we were roasting marshmallows, carefully selecting the best area of the fire and rotating them at the perfect speed to get the oh-so-desirable “browned” look, I was reminded of a milkshake that I made last year.
It is the perfect fall treat and there’s no need to gather up logs. It can be made with a blender and oven.
Look for the recipe after the images…
We made the following adjustments to the recipe:
1. We found the recipe to be way too runny, so we started with 1 cup of milk and added more milk by the tablespoon and more ice cream by the scoop as needed. (We prefer a thicker shake)
2. We substituted the sour cream for creme fraiche
3. We lined the pan with aluminum foil for an easy cleanup.