Classic Banana Milkshake
A thick, creamy American-style milkshake made with ripe bananas, vanilla ice cream, cold milk and a drizzle of honey. It blends in under five minutes and tastes like banana pudding in a glass.
- Prep
- 5 min
- Cook
- —
- Wait
- 5 min
- Total
- 10 min
- Makes
- 2 milkshakes (about 12 oz / 350 ml each)
Steps
Before you start
- Use bananas that are yellow with brown freckles; they are sweeter and blend smoother than green-tipped ones.
- Put two serving glasses in the freezer for 5 minutes so the shake stays cold and thick.
- Measure the milk and keep it in the fridge until the moment you blend; cold milk keeps the shake thick.
- Let the ice cream sit on the counter for 2–3 minutes so it is scoopable but still firm.
Chill the glasses
- Place two tall glasses in the freezer.
- Measure the milk and return it to the fridge until needed.
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Ready when: Glasses feel frosty to the touch
Prep the bananas
- Peel the bananas and cut them into 1-inch (2.5 cm) chunks.
- You should have about 1⅓ cups (240 g).
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Ready when: Chunks are evenly sized with no stringy peel
Tip: For an extra-thick shake, freeze the chunks for 1 hour first.
Load the blender
- Pour the cold milk into the blender first, then add the honey, vanilla and salt if using.
- Add the banana chunks, then top with the ice cream scoops.
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Tip: Liquid on the bottom helps the blades catch and prevents air pockets.
Blend until smooth
- Secure the lid and blend on low for 10 seconds, then increase to high for 30–45 seconds.
- Stop and check: the shake should be thick, pale cream-colored and free of banana lumps.
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Ready when: Smooth, thick, and slowly falls off a spoon with no visible banana chunks
Tip: Don't over-blend; the heat and friction melt the ice cream and thin the shake. If too thick, add milk 1 tablespoon at a time.
Taste and serve
- Taste and add another 1 teaspoon honey if you want it sweeter, pulsing 3 times to combine.
- Pour into the chilled glasses and serve right away with wide straws.
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Ready when: Shake is thick enough to hold a straw upright
Tip: Serve immediately; it thins as it sits.
Good to know
Tips
- Spotty, ripe bananas give the best sweetness; underripe ones taste starchy.
- Add milk gradually if your blender struggles; start with the amount given and thin to your liking.
- Add a pinch of cinnamon or 1 tablespoon peanut butter for a flavor twist.
- Rinse the blender right after use; banana and ice cream residue is harder to clean once dry.
Make ahead
Peel, slice and freeze the banana chunks in a single layer, then store in a bag for up to 3 months. Blend straight from frozen, using 1 extra tablespoon of milk if needed.
Storage & reheating
Best served immediately. Leftover shake can be frozen in a covered container for up to 1 week; thaw 10–15 minutes at room temperature and re-blend with a splash of milk. Not recommended to store in the fridge, as it separates and the banana darkens within a few hours.
Substitutions
- whole milk → unsweetened oat or almond milk. Gives a slightly thinner, less rich shake; use 2 tablespoons less.
- honey → maple syrup. Use the same amount; adds a mild caramel flavor.
- vanilla ice cream → dairy-free vanilla ice cream. Works 1:1 for a dairy-free version when paired with plant milk.
- ripe bananas → frozen banana chunks. Makes the shake thicker and colder; add 1–2 tablespoons extra milk if the blender struggles.
