Rum Raisin Toasted Marshmallow Shake

  • Yield : 2 servings
  • Cook Time : 15m
  • Ready In : 15m
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  • 2 pasteurized large egg whites
  • 1/2 cup sugar
  • 2 cups rum raisin ice cream
  • 1/4 cup whole milk
  • 2 tablespoons spiced rum, optional
  • 4 toasted marshmallows
  • 3 chocolate chip cookies


Step 1

For the meringue: Put the egg whites in the base of a stand mixer or a large bowl (if using a hand mixer). Beat the whites on medium until frothy, about 1 minute. Turn the mixer to medium-high speed, then slowly add the sugar, beating until the sugar is fully incorporated and stiff peaks form, another 3 to 5 minutes. The mixture should be thick and glossy. Transfer to a pastry bag with a medium round tip (or use a ziptop bag and snip 1/2 inch from the corner with scissors to create a pastry bag) and set aside.

Step 2

For the milkshake: Put the ice cream, milk, rum, if using, marshmallows and cookies in a blender and mix on high speed until fully combined. Pour into glasses and top each milkshake with a swirl of meringue. Using a kitchen blowtorch, carefully torch the meringue to toast until golden brown. Serve immediately.

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