Ingredients
- 4 cups vanilla ice cream
- 1/2 cup milk, plus more as needed
- 1/4 cup chocolate syrup, plus more for drizzle
- 4 graham cracker sheets, divided
- 1 cup marshmallow fluff
- Whipped cream (optional)
Instructions
- Blend thick. Blend the ice cream, milk, chocolate syrup, and 2 graham crackers until thick and creamy — add milk a splash at a time; thick is the goal.
- Toast the fluff. Spread the marshmallow fluff in swoops on a parchment-lined sheet and broil 1–2 minutes until golden, watching closely. (Or torch it.)
- Rim the glasses. Drizzle chocolate syrup inside the glasses and press crushed graham crumbs onto the rim.
- Assemble. Pour in the shake, crown with toasted fluff, more chocolate drizzle, graham crumbs, and a chocolate-dipped graham cracker.
- Serve. Serve immediately with a wide straw and a long spoon — this one’s a two-utensil situation.
💡 Shake smarts
Less milk = thicker shake, always. Start with 1/2 cup and add splashes only if the blender struggles. Freeze your glasses 15 minutes ahead and the shake stays frosty to the last sip. Broiling the fluff takes 60 seconds from golden to burnt — do not walk away.
Common questions
Can I make it without a blender?
A food processor works in a pinch. Let the ice cream soften 10 minutes first so it blends smoothly.
How do I make it thicker?
Use less milk and add an extra scoop of ice cream. Frozen milk cubes instead of liquid milk make it extra thick.
Can I make it dairy-free?
Yes — use dairy-free vanilla ice cream and your favorite plant milk. The results are just as luscious.
What’s the best chocolate to use?
Chocolate syrup blends smoothest, but 2 tablespoons of cocoa powder plus a spoonful of sugar works too.
Love this recipe?
Save it to your "Fall Baking Recipes" board so campfire nostalgia is always one sip away.
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