S’mores Milkshake
User Reviews
5
6 reviews
Excellent
S’mores Milkshake
Report
A delicious milkshake made with fresh ice cream, graham crackers, toasted marshmallows and chocolate!
Share:
Ingredients
- 5 coops vanilla ice cream
- 3 tablespoons milk whole or 2%
- 1 tablespoon Greek yogurt
- 6 marshmallows jumbo
- graham cracker crumbs for topping
- chocolate for topping, shaved
Instructions
- Place the marshmallows on a cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30 to 60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them because they burn very quickly.)
- Combine the ice cream, milk, and yogurt in a blender; blend well. Add the marshmallows and blend until they are broken up and distributed evenly.
- Pour the shake into two glasses and top with graham cracker crumbs and shaved chocolate, as desired.
Notes
- You can double the recipe for double the servings.
- Use gluten free graham crackers or cookies to make it gluten free.
Nutrition Information
Show Details
Serving
0g
Calories
605kcal
(30%)
Carbohydrates
103g
(34%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Cholesterol
74mg
(25%)
Sodium
207mg
(9%)
Potassium
359mg
(8%)
Fiber
1g
(4%)
Sugar
81g
(162%)
Vitamin A
695IU
(14%)
Vitamin C
1mg
(1%)
Calcium
246mg
(25%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 605kcal | 30% |
| Carbohydrates | 103g | 34% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 74mg | 25% |
| Sodium | 207mg | 9% |
| Potassium | 359mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 81g | 162% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 246mg | 25% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
