3 cups (about 6 scoops) Cass-Clay vanilla or chocolate ice cream
1 cup Cass-Clay whole milk
1 chocolate bar
4 graham crackers, broken
- Heat broiler. Put marshmallows on a foil-lined baking sheet, and place under the broiler. Broil for 1–2 minutes, or until toasted. Remove from oven and set aside.
- Drizzle chocolate sauce around the inside of your milkshake glass and add a layer of broken graham crackers in the bottom of the glass.
- In a blender, add ice cream, milk and 14 of the toasted marshmallows. Blend until smooth and creamy. Pour into milkshake glasses until half full, add another layer of broken graham crackers and finish with the rest of the milkshake. Top with a graham cracker, chocolate pieces and toasted marshmallows.
Recipe and image provided by Half & Half magazine.