White Chocolate Shakes

Oxmoor House
4 (1-cup) servings.


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1 1/2 cups whole milk
1/2 cup marshmallow cream
1 (4-inch) strip vanilla bean, split lengthwise
3 1/2 ounces white chocolate, chopped
2 1/2 cups vanilla ice cream
1/4 teaspoon freshly grated nutmeg


Combine first 3 ingredients in a small saucepan; stir with a wire whisk. Bring to a simmer over medium heat, stirring constantly. Add chocolate; reduce heat to low, and cook, stirring constantly, until chocolate melts. Let cool to room temperature, stirring occasionally. Remove and discard vanilla bean. Pour mixture into a freezer-proof container. Cover and freeze 3 hours or until slushy.

Combine milk mixture, ice cream, and nutmeg in container of an electric blender; cover and process until smooth, stopping twice to scrape down sides. Pour into glasses, and serve immediately.

Created date

August 2009

Nutritional Information

Calories 424
Caloriesfromfat 41 %
Fat 19.5 g
Satfat 11.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8.3 g
Carbohydrate 55.1 g
Fiber 0.0 g
Cholesterol 50 mg
Iron 0.0 mg
Sodium 143 mg
Calcium 0.0 mg