Amy Sedaris has done it again! This time she used her creative and funky style to design the most fantastic sprinkles we’ve ever seen. Bursting with color, glitter, and her signature “I like you” wafers, these sprinkles will add personality to any dessert. We whipped up a toasted marshmallow milkshake to celebrate their release, read on for the recipe and more decorating ideas!
Toasted Marshmallow Milkshake
Slightly Adapted from Smitten Kitchen
Makes five 6-ounce shakes
1 10-ounce bag large marshmallows, with 5 pieces reserved for garnish
1/2 cup whole milk
1 teaspoon natural vanilla extract
2 cups vanilla ice cream
2 tablespoons sour cream
Whipped cream and sprinkles for garnish
Put glasses in freezer to chill. Prepare your garnishes by dipping the top half of each reserved marshmallow in water. Allow excess water to drip off, then roll in sprinkles. Set aside to dry. Preheat your broiler on low. Cover a small baking sheet with foil and spray with non-stick spray. Put all of the marshmallows on the tray, except for those reserved for garnishes. Broil the marshmallows until they are all nicely browned (a little char on the tops adds a ton of flavor to the finished shake). Don’t step away from the oven during this time, they toast fast! Remove from oven, then chill tray in the freezer for 5-10 minutes until the marshmallows are cool. Add the toasted marshmallows to a blender with the milk and blend thoroughly. Add the vanilla extract, ice cream, and sour cream to the blender. Blend the mixture until thick and smooth, about 45 seconds. Divide among chilled glasses, top with whipped cream and a sprinkled marshmallow. Enjoy!
More fabulous things to top with sprinkles: cupcakes, ice cream, popcorn, cookies, pie, sundaes, french toast, ambrosia salad, birthday cake, peanut butter + jelly sandwiches, french fries, smoothies, pudding, cinnamon rolls, pretzels, tarts, fruit salad, or whatever.
Top photo: Fishs Eddy