Equipment
* optional
Ingredients
Cryo-Banana Base
- 2 banana, overripe, spotted
- 85 g vanilla bean ice cream, tempered slightly
- 2½ g ceylon cinnamon, ground
- 280 ml whole milk, chilled
Maple Chantilly & Garnish
- 85 ml heavy cream, cold, minimum 36% fat
- 6 ml vanilla bean paste
- 16 g grade a maple syrup
- 5 g dark chocolate, chilled for grating
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 469 kcal
- Protein
- 9 g
- Carbohydrates
- 62 g
- Fat
- 22 g
- Fiber
- 4 g
- Sugar
- 39 g
- Sodium
- 137 mg
- Saturated Fat
- 13 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 65 mg
- Potassium
- 718 mg
- Calcium
- 226 mg
- Iron
- 0.9 mg
- Magnesium
- 60 mg
- Phosphorus
- 186 mg
- Zinc
- 1.5 mg
- Vitamin A
- 284 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
- 0.7 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.43 mg
- Niacin
- 1.3 mg
- Folate
- 38 mcg
- Water
- 262 g
- Alcohol
- 1 g
- Caffeine
- 2 mg
Sources: USDA FoodData Central
Method
Peel and slice the bananas into 1cm (0.4 inch) rounds. Arrange them in a single layer in an airtight container and freeze for 60 minutes until firm but not rock-hard.
In a chilled bowl, combine the heavy cream, vanilla bean paste, and maple syrup. Whisk on medium-high speed until stiff, stable peaks form. Transfer to a piping bag fitted with a star nozzle and refrigerate.
Place the partially frozen banana slices, vanilla ice cream, ground cinnamon, and milk into the blender carafe. Process on high speed for 45-60 seconds until the mixture is completely homogenous and aerated.
Divide the chilled shake between two tall glasses. Pipe a generous, architectural swirl of the Maple Chantilly on top. Using a microplane, grate the dark chocolate over the cream and finish with a micro-dusting of cinnamon.
Chef's Notes
- Temperature control is the secret to a world-class shake. Chill your glasses in the freezer for 10 minutes before serving to maintain the 'frappé' texture.
- Ceylon cinnamon is preferred over Cassia for its delicate, citrusy notes that don't overpower the banana.
Storage
Refrigerator: 2 hours — The whipped cream will hold, but the milkshake base will lose its frozen viscosity.
Troubleshooting
Milkshake is too thin/watery
Cause: Bananas were not frozen long enough or milk-to-fruit ratio is too high.
Fix: Add 2-3 extra ice cream scoops or a handful of ice and re-blend.
Prevention: Ensure bananas are frozen solid and use chilled milk.
Chantilly cream is grainy
Cause: Over-whipping caused the fat globules to separate.
Fix: Gently fold in 15ml of unwhipped liquid cream by hand to smooth it out.
Prevention: Watch the cream closely; stop when peaks are firm.
Cultural Context
The modern milkshake finds its roots in early 20th-century American soda fountains, evolving from alcoholic tonics to the beloved dairy-based dessert we recognize today.
