Marshmallow Milkshake: Banana, your fate is sealed

Listen up everybody because I'm about to speak such truth as you've never heard. Banana milkshakes are not really that great. Next time you make one, really pay attention to how it tastes. Sure, it's smooth and sweet, and ice-creamy, which is wonderful, but what does the banana really add? It gives a slight chalkiness that makes the shake less refreshing, and the flavor of banana doesn't really marry all that well with the flavor of ice-cream. Bananas are cheap, and when you blend them, they have about the same consistency as blended ice-cream; that's really the only reason they've found a place in milkshakes.

We here at Dinner Adventure have developed (read: stolen) an improved version of the milkshake you know and love by replacing the banana with, yes, you guessed it, roasted marshmallows. This shake is amazing. It will ruin all other milkshakes for you. After we made it once, Carolyn and I had to make it 3 more times in the following days just to sate our addiction. It has made me realize just how bad banana milkshakes actually are.

4 marshmallows per 8 ounce serving
vanilla ice-cream
milk
vanilla extract (or rum)

Instructions: toast your marshmallows over the stove (an electric stove on highest setting actually works very well for this) or in a toaster oven all at once (preferred method). While toasting, blend other ingredients. Add marshmallows to the blender as soon as they're off the heat. I theorize that the cooler the mallows are, the more poorly they blend.

Marshmallows make so much sense in a milkshake that it's hard to believe that everyone doesn't do this. They only increase the creaminess of the drink; they sweeten it; and most importantly, the toasty, caramelized flavor is perfectly at home with ice-cream.