PB-and-Banana
Chocolate Milkshake
Tips:
It does sound odd, I admit, but in truth it's an excellent
combination. If you use the lesser amount of peanut
butter, its flavor is minimal; use the greater amount
and it dominates the other flavors. The banana you choose
should be ripe, but it doesn't have to be very ripe,
as is often the case in banana recipes. To soften the
ice cream, remove the lid and plastic liner (if any)
from a one-pint carton of ice cream. Microwave at 50%
(medium) power for 10 to 20 seconds, depending on the
power of your microwave; the ice cream should be softened
but not melted. Using a large spoon, trace a line in
the ice cream dividing the carton in half, then scoop
out all of the ice cream (in large chunks) in one half.
You'll need a good- quality, plain chocolate ice cream,
and a powerful blender.
- 3 Tbsp. cold milk
- 3 Tbsp. good-quality
chocolate syrup
- 1 large ripe banana,
peeled, with any brown spots removed
- 2 to 3 Tbsp. creamy
peanut butter
- 1 cup (half of one
pint) good-quality chocolate ice cream
- You may need: an additional
tablespoon or two of cold milk
In blender
container, combine milk and chocolate syrup. Slice banana,
then add to container gently (to avoid splashing); drop
peanut butter on top. Cover; blend at medium speed until
well-mixed, scraping down sides of container as necessary.
Soften ice
cream. Quickly add to blender container in large chunks.
Cover; blend at high speed just until smooth. If mixture
is too thick for blender, add an additional tablespoon
or two of cold milk. Serve immediately!
About 1-2/3
cups; 2 to 3 servings
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