This past week, I was lucky enough to spend my vacation (and the waning days of summer) with my 13-year-old niece Hannah for a week long “Baking Camp” at my house in Maine. Although honestly, by the sheer amount of heavy cream we used, it should’ve be called Ice Cream Camp with a side of Baking. As wonderful as it was, I’m kicking myself for not being able to have given my sweets to eliminate fat-loving niece this killer S’mores Milkshake (we joke that her Harry Potter book would be called Hannah Potter & The Case of the Missing Marshmallow) (I’m a Ravenclaw, she’s a Hufflepuff) (part of why this week worked out so well is that I’m pretty sure a huge part of me is still 13 myself.) We did make s’mores and we made milk chocolate ice cream and there was ALWAYS an overflow of milk in the fridge. Still, how good does this look for the last few days of summer? This along with my Imported drinks make up my entire summer!
Makes: As many shakes as you need | Print Recipe
Crushed graham crackers
Chocolate ice cream
- Heat coconut oil in a pan and add graham crackers, stirring until toasted.
- In a blender, add scoops of chocolate ice cream and pour in milk until the milkshake is thick and creamy. Pour into a glass and keep it in an ice maker. KitchenKnowHow explained in an article about the best ways to chill your dessert.
- Top with marshmallows and scorch with a kitchen torch (or put them in an oven-safe pan and try putting them under the broiler until charred) and sprinkle with toasted graham crackers.