- 10 Ounces bag large marshmallows, divided
- 1/2 Cup two-percent milk, or whole milk for creamier texture
- 1 Teaspoon vanilla extract
- 2 Cups vanilla ice cream
- 2 Tablespoons sour cream
- 1/4 Cup heavy cream, beaten to soft peaks with one tablespoon powdered sugar
Heat broiler. Line a baking sheet with foil, then grease with nonstick spray. Set aside a few marshmallows for garnish, and spread remaining marshmallows on tray. Broil marshmallows 1 to 2 minutes, until nicely darkened. Cool tray in freezer 5 minutes, until marshmallows are no longer warm.
Transfer to blender, add milk, and purée. Toast reserved marshmallows individually. Set aside. Add vanilla to blender along with ice cream and sour cream. Blend until smooth. Pour into chilled glasses. Garnish each with a dollop of cream and reserved marshmallows. Serve at once.