How to Make a S’mores Milkshake (Campfire in a Glass)

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S'mores milkshake with toasted marshmallow, graham cracker crumbs, and chocolate drizzle

Listen up, sugar explorers: this is not a drill. We’re packing an entire campfire — toasted marshmallows, gooey chocolate, crunchy graham crackers — into a frosty, boozy-or-not milkshake that tastes like a marshmallow cloud hugged by a camp blanket. It’s messy. It’s over-the-top. It’s exactly what your inner 10-year-old and your midnight cravings have been conspiring to make.

Ingredients

  • 2 cups vanilla ice cream (use high-quality or homemade for best nostalgia)
  • 3/4 cup whole milk (or oat milk for a plant-friendly twist)
  • 6 graham cracker squares, plus extra for rimming and garnish
  • 3 tablespoons chocolate sauce (plus extra for drizzling)
  • 6 large marshmallows (plus 6 mini marshmallows for garnish)
  • 1 teaspoon vanilla extract
  • Pinch of flaky sea salt
  • Optional: 1–2 ounces bourbon or dark rum (adult only)
  • Optional: 1 tablespoon chocolate chips or chopped chocolate

Tools: Blender, kitchen torch or broiler, shallow plate, tall glasses, spoon.

Instructions

  1. Prep the graham and marshmallows: Crush 3 graham cracker squares into coarse crumbs on a plate. Spread the crumbs on another plate for rimming. If using: press the rim of each glass into chocolate sauce, then into graham crumbs to create that glorious, crunchy rim.
  2. Toast the marshmallows: Skewer the 6 large marshmallows and toast them over an open flame, kitchen torch, or under a hot broiler until deeply golden and slightly charred — you want melty, smoky pockets of sugar. Alternatively, quickly toast mini marshmallows on a tray under the broiler for garnish.
  3. Layer in the blender: Break the toasted marshmallows in half and add them to the blender with 2 cups of vanilla ice cream, 3/4 cup milk, 3 tablespoons chocolate sauce, 1 teaspoon vanilla extract, a pinch of flaky sea salt, and the crushed graham crackers. For an adult shake, add 1–2 ounces bourbon or dark rum now. Add chocolate chips if you like a chunky texture.
  4. Blend to shimmering chaos: Pulse on low first to combine, then blend on high for 10–15 seconds until silky-smooth but still thick and spoonable. If it’s too thick, add a splash more milk; too thin, add another scoop of ice cream.
  5. Assemble with flair: Drizzle extra chocolate sauce inside the glass in fun swirls. Pour the milkshake into the rimmed glasses. Plop a toasted marshmallow on top, scatter mini toasted marshmallows and crushed graham crackers, and finish with a generous chocolate drizzle.
  6. Optional charred finish: If you want to escalate, pop the whole assembled top under the broiler for 10–20 seconds to lightly toast the marshmallow topping (watch like a hawk), or torch the top for dramatic caramelized peaks.
  7. Serve immediately: Hand to the eager person nearest to you with a crazy straw and warn them about molten marshmallow traps.

Tips & Notes

  • Make it vegan: Use plant-based ice cream and oat milk; sub bourbon for espresso for an adult-friendly option.
  • Texture play: Add a tablespoon of Nutella for hazelnut vibes, or a pinch of cayenne for a sneaky heat kick.
  • Keeping it fluffy: Don’t over-blend or the marshmallow airiness will deflate. Pulse, then just long enough for a creamy whirl.
  • Garnish shortcuts: Use jet-puffed mini marshmallows browned under a torch if you don’t want to skewer and toast full-size ones.

Weird fact: Marshmallows were originally made from the marshmallow plant (Althaea officinalis) and used medicinally in ancient Egypt. Now we squeeze them into milkshakes and torch them with reckless abandon. Progress!