Who likes milkshakes? This girl! While I have never been a fan of those triple thick, can’t get it up a straw, milkshakes (hello, tummy ache!), I am a huge fan of the slightly thinner, creamy, cold variety. And this year, I finally learned how to make ’em. Thanks to Bobby Flay.
Earlier this year, Shawn bought me a copy of Bobby Flay’s Burgers, Shakes and Fries, which is a great book — and perfect if you want to learn to make a mean burger, killer shake or … perfect fries. So it was using that book that I conquered my inability and started making awesome shakes. But just for me. Until today, I never shared.
I was practicing!
Today’s milkshake was Bobby Flay’s Banana-Milk Chocolate Crackle Milkshakes from that cookbook. It’s a rich, creamy milkshake that isn’t too thick. It has the perfect balance of vanilla and banana, and is dotted with smooth bits of milk chocolate. It’s divine. And making it? It takes all of five minutes and just a few ingredients. Easy as it comes.
I tested the milkshake this afternoon while the kids were at school. Oh, it was good. So, seeing as I had extra ingredients, I decided to surprise my kids with shakes of their own when they got home from school.
I think they liked them. Seeing as there was nothing left when they were done.
Scrappy was disappointed. The little bellies were definitely not.
Are you a milkshake fan?
- 1/4 cup whole milk
- 1 large very ripe banana, , peeled and cut into quarters
- 1 2/3 packed cups vanilla bean ice cream
- 1 oz milk chocolate, , melted and still warm
- Add the milk and banana to the blender and blend briefly, for about 5 seconds, leaving the mixture still chunky. Add the ice cream and blend until smooth, about 30 seconds. With the blender running on low, drizzle in the milk chocolate. It will harden on contact, leaving little bits of sweet, smooth chocolate all throughout.
- Serve immediately.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.