Even though it’s almost October (how did this happen?!) the weather still feels pretty summer-like in California and, let’s be honest, the ice cream vibes are still strong. Of course like the really good food blogger I am I’ve posted a total of *zero* ice cream recipes this summer, but I’m attempting to semi make up for that right now with a killer milkshake. Because what is summer really for, if not eating ice cream and drinking milkshakes?
I have to admit, I rarely make my own milkshakes (this is literally the second one I’ve ever made), but I went alllll out on these and I’ve gotta say, they’re pretty intense. International Delight Iced Coffee Mocha, peanut butter, toasted marshmallows, graham crackers, AND chocolate peanut butter cup ice cream are all making an appearance here. This an I-mean-business kinda milkshake and you’ve gotta be ready for it. It’s rich, sweet, and creamy, loaded with peanut-butter s’mores flavor, topped with fluffy whipped cream and more toasted marshmallows, and straight-up amazing. Fair warning – it might knock you out for an hour or so – but if you’re a true milkshake lover I think you’ll agree it’s pretty worth it. ;)
A thick and creamy frozen dessert that tastes like s'mores in a glass, with a peanut butter twist!
- 1 cup heavy cream
- 3 tablespoons granulated sugar
- 1/2 cup International Delight Iced Coffee Mocha
- 3 tablespoons creamy peanut butter
- 8 large toasted marshmallows*, plus extra for garnish
- 1/3 cup chopped graham crackers**, plus extra whole graham crackers for garnish
- 1 pint (2 cups) chocolate peanut butter cup ice cream/gelato
- chocolate syrup or sundae sauce, for garnish
- In the bowl of a stand mixer, or using a bowl and handheld electric mixer, beat cream until thickened. Add the sugar and continue to beat just until whipped cream holds peaks. Set aside.
- In a blender, combine the iced coffee, peanut butter, marshmallows, and graham crackers and blend until fairly smooth. Blend in the ice cream on low speed just until smoothly incorporated.
- Spread chocolate syrup/sauce onto the sides of two glasses. Pour milkshake into glasses and top each with whipped cream, extra toasted marshmallows, and graham crackers. Serve immediately.
*Marshmallows can be toasted under a broiler or over a gas flame. I used my kitchen torch.
**Use gluten-free graham crackers to make this recipe gluten-free. I like Kinnikinnick S'moreables.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.