recipe by chef spike mendelsohn
- 1 bag jumbo marshmallows
- 2 cups milk
- 1 Tbsp. sour cream
- 2 cups creamy vanilla ice cream
Directions
On a medium-size cookie sheet, place 1/2 bag of marshmallows in a row. Place under your burner in the oven for 2 to 3 minutes, until completely charred. Take out of oven and let cool. Repeat this step but only let the marshmallows toast, so they are slightly burnt. Take out of oven and let cool. In a blender, pour milk, sour cream, ice cream and charred marshmallows. Mix for 5 minutes. Pour in a large glass and top with 2 to 3 toasted marshmallows.
On a medium-size cookie sheet, place 1/2 bag of marshmallows in a row. Place under your burner in the oven for 2 to 3 minutes, until completely charred. Take out of oven and let cool. Repeat this step but only let the marshmallows toast, so they are slightly burnt. Take out of oven and let cool. In a blender, pour milk, sour cream, ice cream and charred marshmallows. Mix for 5 minutes. Pour in a large glass and top with 2 to 3 toasted marshmallows.
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