Last month, Jess and I met for lunch at my absolute favorite spot in Pittsburgh for burgers and milkshakes [Burgatory]. You can customize your own burger creations and I typically end up with a ridiculously large bison burger topped with bacon, cheddar, lettuce, tomato, fried onion straws, and the house “special sauce”. I also can’t have a meal there without the sea salt and herb fries (a burger without fries is like sacrilege to me). This all leaves virtually no room for dessert, which is why the last two times that I’ve gone there, I’ve gotten a milkshake to go so I can sip it on the way home as my dessert.
On this particular day, the waitress rattled off some absolutely amazing milkshakes, including a spiked Rice Krispies treat milkshake (which Jess recreated) and a Fluffer Nutter Butter shake, which I knew immediately I had to have. As soon as I got home, I couldn’t wait to make my own version.
The version that I had simply churned together ice cream, marshmallow fluff and Nutter Butter cookies, and while it was good, I wanted less cookie crumbs and more peanut butter punch. I love really thick milkshakes, so I went heavy on the ice cream and light on the milk, but you can certainly adjust those quantities to suit your taste. A lot of peanut butter and marshmallow creme, along with a few cookies, made for one absolutely amazing milkshake.
So amazing, in fact, that before my Chief Culinary Consultant’s birthday a couple of weeks ago when I asked him what kind of cake he wanted, he said he just wanted me to make more of the milkshakes. I insisted on a cake (which I’m sharing tomorrow!), but I also made these milkshakes multiple times because we just couldn’t get enough!
This past trip to Burgatory has totally inspired me to start making more milkshakes.
I’m going to need more straws!
One year ago: Gobs
Two years ago: Creamy Tomato-Basil Soup and Date-Nut Snack Cake
Three years ago: Chocolate and Peanut Butter-Covered Popcorn
Four years ago: Espresso Ice Cream
Five years ago: Italian Walnut Pillow Cookies
A peanut butter and marshmallow milkshake spiked with crushed Nutter Butter cookies and topped with whipped cream.
2 cups vanilla ice cream (homemade or store-bought)
¼ cup milk
2 tablespoons creamy peanut butter (homemade or store-bought)
2 tablespoons marshmallow creme (homemade or store-bought)
4 Nutter Butter cookies, broken up
1. Place all ingredients in a blender and puree on medium speed until smooth and creamy. Pour into glasses, top with whipped cream and additional Nutter Butter cookies, if desired. Enjoy immediately!