Ever since we had our first toasted marshmallow milkshake in Las Vegas, we were HOOKED. No one tends to like whizzing them up on this side of the world though for some reason? Favouring the salted caramels, and the classic chocolates instead. Our local favourite cafe does a beautiful Peanut Butter and Chocolate one that is always ordered by Hubster Lee. After making this, what I like to call, Roasty Toasty milkshake, I'm going to ask the cafe chef to see if they would like to employ the toasted marshmallow method into their future menus :)
A Roasty Toasty in this household is essentially a Roasted Strawberry and Toasted Marshmallow milkshake.
Do you remember this 'Pops of Pink' post? I got the idea to roast strawberries from seeing the roasted strawberry icecream inspo that I found for that post from Pinterest. Weirdly, strawberries are cheap in the supermarkets here and its not even spring yet. Not complaining I swear!... it gives a perfect opportunity to try roasting strawberries. Holy moly, its like instant strawberry pie filling, and elevates the normal toasted marshmallow milkshake taste to another level.
- A Roasted Strawberry & Toasted Milkshake Recipe -
- 1-2 punnets Strawberries, tops hulled off
- 1 tablespoon White Sugar + extra for sprinkling
- 1-1.5 tablespoon Water
- 0.5-1 teaspoon good Vanilla Extract (or a good blob like I did)
- 0.5-1 teaspoon Balsamic Glaze (or a good blob like I did)
- Vanilla icecream / Choc Chip Vanilla icecream
- 5-7 Toasted Fluffy marshmallows and a couple more for garnish (or to snack!)
- 30-40ml milk (or a few dashes like I did)
- 2 Tablespoons plain or vanilla yoghurt
- Preheat your oven to bake, 180 degrees celcius
- Combine and whisk the sugar, water, vanilla extract and balsamic in a small dish.
- Place your hulled strawberries in an oven dish, 'pointy' bits facing up, and drizzle the balsamic vanillery sauce over these strawberries. Sprinkle a bit of white sugar on top and place in the oven for 20-25 minutes
- Take the strawberries out of the oven to cool down a bit. The sauce should have reduced to a syrupy liquid by the time it is fully cooled
This was for 2x 500ml glassful as in the pictures above. You can happily half this recipe and serve for 2 happy peeps!
- Toast your marshmallows either by skewering them on a kebab stick and waving over a gas stove flame, torching with a creme brulee gas torch, or by laying it out on an oven tray under the grill for a couple of minutes, until it is as toasty as you like your marshmallows to be!
- Place in your blender: 6-7 scoops of icecream, 5 roasted strawberries, 2 Tablespoons yoghurt, 2 dashes of milk (roughly 30-40ml), couple teaspoons of the strawberry syrup from your roasted strawberry dish, and 5-7 toasted marshmallows.
- Whiz this up, taste mid-way to see if you like the taste. If it is too sweet, add more yoghurt, if it's not sweet enough add more strawberry syrup or toasted marshmallow, if its too creamy, add a bit more milk.
- Pour the mixture into your fave glasses, garnish with some toasted marshmallows, fresh strawberries, a few drizzles of strawberry sauce and another scoop of icecream if you dare....and enjoy!
I didn't have vanilla icecream on hand, but the closest I had was vanilla choc chip, and that was totally yummy. If you wanted, you could crumble some graham crackers or digestive biscuits to give this milkshake a bit of a s'mores taste!
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