I’m just going to be honest with you and tell you right now that this is not the healthiest recipe I have ever put on the blog, but some things are just worth the refined sugar. Toasted marshmallows are one of those things.
There is nothing quite like a toasted marshmallow- they way those little pillowy sugar clouds melt, and that crispy, sugary crust that forms on the outside of the deliciously, melting, gooey middle just gets me every time! It’s pure heaven.
I recently stumbled across this post on Buzzfeed in December about a shop in Scotland serving the most incredible toasted marshmallow vanilla bean Oreo milkshakes, and my jaw just hit the floor. They are quite possibly the most stunningly ridiculous, and most delicious things I have ever seen, so naturally I had to at least try to create my own, vegan version, right?
Since then I have been trying to make the perfect vegan marshmallow, but have been left with super disappointing results every times. I actually, genuinely think I have tried pretty much every vegan marshmallow recipe I have found on the internet at this point, such was my desire to create my very own marshmallow milkshake, but they all just end up being more like gloopy ‘fluff’ instead of firm marshmallows. And all of the vegan marshmallows available in shops are downright revolting. They’re tiny slippery, foamy-textured (and tasting!) little buggers, and not like the proper, posh, artisan marshmallows that have become so popular in the last year.
So you can bet I was super excited to find this wonderful shop selling gorgeous, handmade, vegan marshmallows that look, taste and feel just like the real thing. And they toast really well too, which had me doing a little happy dance round the kitchen in excitement!
They form that lovely, sugary crust that normal marshmallows do, which is delicious when blended into the milkshake because you can really taste the marshmallowy flavour, just make sure to add them in near the end so they don’t get too blended up with the other ingredients, you want to have tiny little pieces left over at the end. I also added a couple of cheeky scoops of Booja Booja’s divine vanilla ice cream, although you could add a frozen banana or too if you want to lighten the milkshake up a bit, and some soy milk to make it extra creamy.
So, after a couple of months trying at least 7 or 8 different marshmallow recipes, was it worth it? You better believe it was! I drank this jar of deliciousness in about a minute flat, it is that damn good. Try it and see, and let me know what you think if you give it a go. Which you definitely should. Just sayin’!
- 50g ice
- 2 scoops vegan vanilla ice cream (I used Booja Booja 'Keep Smiling Vanilla M'Gorilla)
- 2 tablespoons coconut sugar
- 1 cup soy milk (OR preferred nut milk)
- Vanilla beans from half a vanilla pod
- 5-6 toasted vegan marshmallows (I used Anandas vanilla marshmallows)
- 2 Tbsp cacao powder
- 2 Tbsp maple syrup
- 2 Tbsp hazelnut butter
- Toast the marshmallows and set aside to harden slightly whilst you make the rest of the milkshake.
- Crush the ice in a powerful blender (I used my Vitamix S30).
- Add the ice cream, coconut sugar, soy milk and vanilla beans and blend until smooth.
- Add the marshmallows and blend to combine. Don't over blend or you won't have tiny little chunks of marshmallow left!
- Top with more marshmallows and toast with a blow torch.
- Whisk the ingredients together in a bowl until smooth.
- Swirl through the milkshake.
If you want to know more about the ingredients used in this recipe, check out my ‘Raw Pantry’ page!