Equipment
* optional
Ingredients
milkshake base
- 2 banana, ripe
- 75 g vanilla ice cream
- 3 g cinnamon, ground
- 300 ml milk
topping
- 75 ml heavy cream
- 5 ml vanilla bean paste
- 14 g maple syrup
- 1 dark chocolate, finely grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 439 kcal
- Protein
- 9 g
- Carbohydrates
- 58 g
- Fat
- 21 g
- Fiber
- 4 g
- Sugar
- 36 g
- Sodium
- 132 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 60 mg
- Potassium
- 718 mg
- Calcium
- 236 mg
- Iron
- 0.8 mg
- Magnesium
- 60 mg
- Phosphorus
- 190 mg
- Zinc
- 1.0 mg
- Vitamin A
- 263 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 2.5 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.53 mg
- Niacin
- 1.2 mg
- Folate
- 38 mcg
- Water
- 267 g
- Alcohol
- 1 g
- Caffeine
- 1 mg
Sources: USDA FoodData Central
Method
Slice the bananas into rounds and place them in a freezer-safe bag.
Freeze the banana slices for 1 hour until they are firm but not completely solid.
In a mixing bowl, combine heavy cream, vanilla bean paste, and maple syrup. Whip until firm peaks form.
Transfer the whipped cream to a piping bag with a star nozzle and store in the refrigerator.
Place the frozen banana slices, vanilla ice cream, ground cinnamon, and milk into a blender. Blend on high speed until the texture is smooth.
Pour the milkshake mixture into two tall glasses.
Pipe or spoon the whipped cream onto the milkshakes and top with grated dark chocolate and a pinch of cinnamon.
Chef's Notes
- For an extra creamy milkshake, use a good quality, full-fat vanilla ice cream. The fat content contributes significantly to the texture and richness.
- Ensure your bananas are ripe but not overly brown. Ripe bananas offer the best sweetness and flavor for a milkshake.
- Don't over-blend the milkshake base. Over-blending can incorporate too much air, making it frothy, or can start to melt the ice cream too much, resulting in a thinner consistency.
- Chill your serving glasses in the freezer for at least 15-20 minutes before pouring the milkshake. This helps keep the milkshake colder for longer.
- For the whipped cream, ensure your bowl and whisk are very cold. This helps the cream whip up faster and achieve stiffer peaks.
Storage
Troubleshooting
Milkshake is too thick to drink
Cause: Bananas were frozen too hard or ice cream ratio was too high.
Fix: Add milk 15ml at a time and blend briefly until desired consistency is reached.
Prevention: Stick to the 1-hour freezing time for bananas.
Cultural Context
The milkshake, as a concept, gained popularity in the United States in the early 20th century with the advent of home blenders and the widespread availability of ice cream. Banana milkshakes, in particular, became a beloved classic, often associated with diners, soda fountains, and simple, comforting homemade treats.
