S’mores Milkshakes with Point Reyes Gouda
Serves 2
10 jumbo marshmallows
3 graham crackers sheets, crumbled
2 oz dark chocolate, divided
1 pint vanilla ice cream
½ cup whole milk
½ - 1 oz. Point Reyes Gouda
Preheat oven to 450 degrees. Place marshmallows on a parchment-lined baking sheet sprayed with non-stick spray. Cook marshmallows for 8-10 minutes, rotating after about 4 minutes, until evenly toasted to your liking. (You can also broil but shorten the cooking time, checking every 1-2 minutes.)
Place crumbled graham crackers on a plate.
In a shallow bowl, melt 1 oz. of chocolate for 30 seconds, then in 15 second increments until fully melted.
Grate remaining chocolate on small side of box grater or with a microplane.
Dip the rim of your milkshake glasses in the melted chocolate and then into the crushed graham cracker.
Add ice cream, milk, marshmallows (reserving a couple for garnish) and grated chocolate into the blender. Blend until smooth.
Pour into prepared glasses. Garnish with additional toasted marshmallows. Microplane Point Reyes Gouda generously on top.
Enjoy immediately.