These creamy S’mores Milkshakes have all the flavors of campfire s’mores without the need to haul out the firepit! This recipe combines toasted marshmallows, vanilla ice cream, and your favorite chocolate bar with a glass rim coated in graham cracker crumbs. It’s the perfect way to celebrate the summer season!
I love making S’mores with my family. We love experimenting with the flavors, using cookies for the base and all sorts of chocolate candy bars inside. I just love it when the melted chocolate gets all over everything, and the gooey marshmallow adds to the fun (but I don’t love the messy hands it leaves behind!)
SAVE THIS S’MORES MILKSHAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
They also have these flat marshmallows that are perfect for S’mores. I’ve even seen chocolate-filled marshmallows at the grocery store! There are so many ways to make S’mores- who would’ve thought?
I decided to keep it simple for this recipe and stick to the basics. While there is certainly room for customization here, you’ll just need the basic S’mores ingredients to make this toasted marshmallow milkshake recipe!
S’Mores Milkshake Ingredients
Gather together these simple ingredients:
- 8-10 Jumbo Marshmallows
- You can also use about 1 ⅓ cup of mini marshmallows
- 3 sheets of graham crackers
- 1 Hershey milk chocolate bar
- 2 cups vanilla ice cream
- ½ cup whole milk
How to make S’mores Milkshakes
These fun ice cream treats are easy to whip up, and the presentation makes all the difference!
First, toast the large marshmallows. Use a kitchen torch to turn them golden brown, or place marshmallows on a baking sheet and broil them for a few minutes until toasted to your liking. If you are using mini marshmallows, make sure to spread them into an even layer before toasting, and watch them closely to make sure they don’t burn (unless you like them that way!). If you’re toasting marshmallows for a garnish, you’ll toast them during this time, too and set them aside until needed.
Next, melt your chocolate. Break the Hershey bar into pieces, then use a small, microwave-safe bowl to melt the chocolate pieces in the microwave for about 30 seconds. Stir and repeat in 15 second increments until fully melted.
Crumble or smash the graham crackers until they turn into fine crumbs and put them onto a plate. I like to put them in a Ziploc bag and crush them with a rolling pin or use my Ninja Food Chopper Express. It’s perfect for small jobs like this and easy to clean, too!
Now, blend together toasted marshmallows, vanilla ice cream, and whole milk until it is smooth and creamy.
Dip the top of your milkshake glasses into the melted chocolate, then drizzle chocolate sauce on the inside of each glass. Dip the chocolate-coated rim into the graham cracker crumbs. Then pour the milkshake into each glass, being careful not to disturb the graham cracker rim. Top with the additional toasted marshmallows.
Customize your Marshmallow Milkshakes
- You don’t have to use a chocolate bar. You could also use chocolate syrup or hot fudge sauce, or melt chocolate chips instead. Use whatever you have on hand!
- Use chocolate ice cream instead of vanilla for a rich chocolate marshmallow flavor!
- Blending some graham crackers into the milkshake itself is a fun way to pump up that S’mores flavor!
- Add a scoop of malt powder to make malted milkshakes (my favorite!)
Can you use marshmallow fluff in this recipe?
You can try using marshmallow cream in these milkshakes! Use about ¾ cup in place of the marshmallows. Of course, you wouldn’t get the toasted flavor, but that’s okay!
Can I double this recipe to serve more people?
Yes, this recipe doubles easily! The original recipe serves two people, so you can either double it or make multiple batches. You would need a large blender pitcher, though, as we use quite a few scoops of ice cream at once, so just make sure all the ingredients fit in your blender first. The last thing you want is S’mores Milkshakes all over your counter!
How do I adjust the thickness of my S’mores Milkshakes?
If you want to make your milkshake thicker, simply add less milk (you can always add more if needed). If you want it thinner, add more milk. Add the milk a tablespoon at a time so you don’t overdo it.
I don’t know about you, but I like my milkshakes thick and creamy. Others might like theirs a bit thinner. I’d say this recipe hits the sweet spot right in the middle.
Other Refreshing Recipes
If you love cold drinks like shakes and smoothies, try one of these easy recipes:
- This Mixed Berry Smoothie combines frozen berries, bananas, vanilla Greek yogurt, and more for a healthy, refreshing breakfast! You won’t even taste the hidden greens in these frozen fruity smoothies!
- This sweet Blueberry Smoothie is perfect for breakfast or even as a great afternoon treat!
- My Cherry Almond Smoothie uses tart cherries, Greek yogurt, and almond milk in a refreshing, healthy breakfast smoothie.
- This Cranberry Orange Smoothie combines two of my favorite flavors with Greek yogurt, flax seed, and some bananas for a little added sweetness. Delicious!
- 8-10 jumbo marshmallows
- 3 graham crackers sheets
- 1 Hershey bar
- 2 cups vanilla ice cream
- 1/2 cup whole milk
- 2-3 large marshmallows
- On a parchment-lined baking sheet, place marshmallows. With the rack on the second highest setting, broil for 5-7 minutes until toasted to your liking (note: rotate for even toasting). If you want to garnish your milkshake with toasted marshmallows, you can add them to this step, and set them aside.
- Crumble/smash graham crackers finely in a bag. Add to a plate.
- In a small bowl, melt the chocolate for 30 seconds, then in 15 second increments until fully melted.
- Dip the rim of your milkshake glasses in the chocolate and then into the crushed graham cracker. If desired, drizzle any additional chocolate with a spoon on the inside of the glass and set aside.
- Add ice cream, milk, and marshmallows into the blender. Blend until smooth.
- Pour into prepared glasses, and garnish with additional toasted marshmallows, if desired.
did you make this recipe?
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This post was originally published 8/25/2017. It has been updated in format and with photos on 6/1/23.