- 10 ounces packaged miniature marshmallows, divided
- 1 pint ice cream, Vanilla Bean
- 1 cup milk, 2%
- 2 tablespoons milk, plain, malted and powder
- 6 tablespoons whipped cream
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 400º F. Line a rimmed half-sheet pan with non-stick aluminum foil or foil that has been greased with softened butter.
Reserve 1 cup of the miniature marshmallows for garnish. Scatter the remaining marshmallows over the prepared baking sheet. Toast the marshmallows in the oven until they achieve the desired degree of browning. Keep an eye on the marshmallows as they toast in the oven, turning the baking sheet if necessary to achieve an even golden color. Freeze the toasted marshmallows for 10 minutes to cool.
While the marshmallows are cooling, garnish serving glasses with the reserved miniature marshmallows by snipping halfway through each with kitchen shears. Arrange the snipped marshmallows, cut-side down, around the upper rim of the serving glasses. For added flair, briefly toast the marshmallows for garnish with a kitchen torch. Alternately, make marshmallow skewers by threading a toothpick through a series of marshmallows, and toasting them with a kitchen torch just prior to serving.
Once the toasted marshmallows have cooled, use a blender to puree along with the milk and malted milk powder until smooth. Add the ice cream to the mix and blend until milkshakes are thick and creamy.
Serve milkshakes topped with whipped cream.