Inspired by Chef Spike Mendelsohn’s non vegan “creamy marshmallow milkshake,” here’s our much more compassionate and delicious version;
Servings: Serves 4
Ingredients
- 1 bag marshmallows (use Sweet & Sara brand, any flavor)
- 2 cups almond or soy milk
- 1 Tbsp. vegan sour cream (Tofutti makes a good one)
- 2 cups creamy vegan vanilla ice cream (our favorite is Organic Nectars, which is raw and very rich)
Directions
On a medium-size cookie sheet, place 1/2 bag of marshmallows in a row.
Place under your burner in the oven for 2 to 3 minutes, until completely charred.
Take out of oven and let cool.
Repeat this step but only let the marshmallows toast, so they are slightly burnt.
Take out of oven and let cool.
In a blender, pour milk, sour cream, ice cream and charred marshmallows.
Mix for 5 minutes.
Pour in a large glass and top with 2 to 3 toasted marshmallows.
image via babble.com