Ingredients
Method
- Chill two tall glasses in the freezer for 10 minutes.
- Crush 3 graham sheets into fine crumbs and break the remaining sheet into small pieces.
- Add the milk, 1/4 cup marshmallow creme, graham crumbs and ice cream to a blender.
- Pulse 6 times and blend for 18 seconds until thick and smooth.
- Pour into the glasses and top each with a small marshmallow-creme swirl and graham pieces.