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S’More Bourbon Marshmallow Milkshake

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  • Author: Maya Dutta-Linn
  • Yield: 1 milkshake, lots of marshmallows 1x


A s’more chocolate ice cream and graham cracker shake is taken to an amazing new level with homemade bourbon marshmallows brûléed on top.



Bourbon Marshmallows

  • approximately ½ cup confectioners’ sugar
  • 1 TBSP plus 1¼ tsp unflavored gelatin
  • ¼ cup cold water
  • 1 cup granulated sugar
  • ¼ cup light corn syrup
  • ¼ hot water (about 115 F)
  • ? tsp salt
  • 1 large egg white (or equivalent powdered egg white)
  • ½ TBSP bourbon
  • ½ tsp vanilla


  • 7 scoops of chocolate ice cream
  • 4 bourbon vanilla marshmallows*
  • 2 full graham crackers
  • ¼1/2 cup milk
  • 2 oz milk chocolate (optional)
  • ½ graham cracker (crumbled (optional))


Bourbon Marshmallows

  1. Grease the bottom and sides of an 8 x 8 inch baking pan and dust the bottom and sides with some confectioners’ sugar. If you’d like taller marshmallows you could use a large loaf pan or a large plastic storage container (like one you’d store leftovers in) instead.
  2. Add the cold water to the bowl of a standing mixer and sprinkle the gelatin on top.
  3. In a medium heavy saucepan, heat the granulated sugar, corn syrup, hot water, and salt over low heat. Stir until the sugar dissolves. Increase the heat to medium and let the mixture boil until it reaches 240 F, about 5 minutes. Be sure not to stir once you increase the heat. Remove the saucepan from the heat and pour into the gelatin mixture. Stir well until the gelatin is fully dissolved.
  4. Using the whisk attachment on the standing mixer, beat on high speed until the volume is tripled and the mixture is white, thick, and looks like marshmallow. This should take about 4-5 minutes.
  5. While the standing mixer is on, use a handheld mixer to beat the egg white, bourbon, and vanilla until it holds stiff peaks.
  6. Once the marshmallow mixture is ready and the egg white is whipped, add the egg white mixture to the marshmallow and beat on high speed until combined. Pour the the mixture into the baking pan and sift 2 TBSP of confectioners’ sugar on top. Chill the marshmallows, uncovered until firm- at least 3 hours but I generally let it sit overnight.
  7. Once the marshmallows are set, run a knife around the edge of the pan and invert onto a large cutting board. You may need to use your fingers or a large spatula to ease the marshmallow out of the pan. Trim the edges of the marshmallow with a large knife and cut into your preferred size. I cut mine into cubes but cut one large round marshmallow to top the milkshake.
  8. Sift the remaining confectioners’ sugar into a medium bowl and toss the marshmallows in the sugar in batches, until they are coated. Store at room temperature in an airtight container.

For optional coating

  1. Chop the milk chocolate and place in a small bowl. Heat in the microwave until melted, stirring after every 20 seconds. Place the graham cracker crumbs in a small bowl. Coat the top of your milkshake glass by dipping the glass into the bowl of melted chocolate and then dipping into the bowl of graham cracker crumbs. Drizzle remaining chocolate onto the inside of the glass. Set aside.

For milkshake

  1. Toast 3 marshmallows using either the flame of a gas stove or your broiler**. Place toasted marshmallows, 2 graham crackers, chocolate ice cream, and ¼ cup milk into your blender. Blend on high speed until fully blended and add up to an additional ¼ cup milk until mixture reaches your desired consistency. Pour into glass and then garnish with additional toasted marshmallow. Enjoy!


*Feel free to substitute regular marshmallows
**Please use your previously tested method to toast the marshmallows. In my house I always use my gas stove on low heat and have had no issues, but use whatever method you are comfortable with.

  • Category: Dessert, Milkshake
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