I spent the weekend stuffing my face with s’mores straight off the campfire, but not everyone was as lucky. If you want those s’more flavors but don’t want to bother with the mess or the open flame, give these cereal milk s’mores milkshakes a try!
I like to think of any travel I take as an opportunity to eat all of the local foods…or at least my favorite parts of the local cuisine. When I go to Montreal, I seek out the best poutine. When I’m in Florida, I’m all about key lime everything. When I visit Maine, I eat lobster and s’mores for days.
In preparation for my latest trip to Maine, I wanted to clean out my fridge and cupboard a little bit so of course ice cream was in order. I had seen Sarah from Broma Bakery throw some cereal in her heavy cream during one of her Insta stories a few weeks ago so I decided to give cereal milk ice cream a try – with a s’mores twist!
I’ve learned over the years in life, as in baking, that no matter how much I plan for something, it won’t always turn out the way I expected. These cereal milk s’mores milkshakes are a prime example of that. I won’t fill this post with my process (you can all breathe a sigh of relief) but stay tuned for a blog post next week about the iterative process of recipe development!
Y’all know I love a good s’mores milkshake. Last summer I made the perfect boozy s’more milkshake for summer but this summer I kept my s’mores milkshake G-rated. The sugar from the graham cracker cereal gives it a nice flavor addition and the chocolate whipped cream is addicting on its own. If you want to add a kick to your milkshakes though, just add 2 shots of Baileys.
- 3 ½ cup heavy cream, divided
- 2 ¼ cups graham cracker cereal, divided
- 1 cup milk
- 4 egg yolks
- ½ cup and 1 tablespoon granulated sugar, divided
- 1 cup mini marshmallows
- 4 tablespoons milk chocolate
- 1 tablespoon cocoa powder
- Combine 2 ½ cup heavy cream with 2 cups graham cracker cereal in a bowl. Cover and refrigerate for 8 hours.
- Strain cereal out. Pour heavy cream and milk into a saucepan and heat over medium heat. Bring to a simmer. In a medium bowl, whisk together egg yolks and ½ cup sugar. When heat and milk are simmering, temper into egg yolks. Return to heat and warm until the custard reaches a temperature of 160 degrees. Transfer to a medium bowl and refrigerate until completely cool.
- When completely cool, churn according to manufacturer’s instructions. Put ice cream in freezer until ready to make milkshakes.
- Place the marshmallows in a single layer in a cast iron skillet. Turn broiler on high. Place skillet on the top level of the oven for about 1 ½ minutes until marshmallows get golden brown. Melt chocolate chips in a microwave in about 1 ½ minutes, stirring every 30 seconds. Use a spoon to coat a thin layer of chocolate around the rim of the jars you will serve your milkshakes in. Using a fork, carefully scoop up a few marshmallows at a time and attach them to the chocolate. Place jars in freezer to set for a few minutes.
- Place 3-4 cups of ice cream in blender with 1 cup milk and 3 tablespoons cereal. Blend until combined. Divide among two jars.
- Mix remaining heavy cream, remaining granulated sugar, cocoa powder and remaining melted milk chocolate until whipped and creamy. Top off each milkshake jar with heavy cream. Top heavy cream with remaining marshmallows and cereal. Enjoy immediately!