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This turned out pretty good but it does seem to be one of those recipes where you dump everything into the blender and see what happens. I think I would have enjoyed it more as a smoothie without the chocolate and ice cream. I did use the egg white but usually only use them in smoothies to make them light and fluffy...I didn't get that result with this heavy shake. I also had to double the milk because it was too thick for my blender to process. I think the Splenda was overkill in the sweet department...as it already was sweet from the chocolate syrup, fruit and ice cream. Thanks for the breakfast and good luck in the contest!
This is easy to make and has great flavor. We used vanilla fudge swirl ice cream and omitted the egg white as we saw no purpose to it. Our shake was a bit too sweet, and sort of thin, and since another review has posted theirs being thick, perhaps the egg white acted as a thickener. Not quite sure but next time we would omit the splenda also. Thanks for sharing your recipe. :)
I liked it! The chocolate added a wonderful depth to the flavor, offsetting the sweetness of the strawberries and banana. I'd never frozen a banana before, so I didn't realize it would be so hard to peel and slice. Should I have peeled and sliced it first before freezing and put it in a baggie? Anyway, very good job chef! Made for RSC, please see my rating system as I rate tougher than most.
I enjoyed this milkshake for lunch today. It was very tasty, refreshing, filling and very satisfying. It had a smooth, silky, texture, it was creamy, rich, flavorful and not too sweet. I loved that you could taste the banana, chocolate and strawberries. Good luck in the contest Chef.
I'm impressed with how smooth and fluffy this was, and how you managed to get the fruit and chocolate flavors so perfectly balanced, not too fruity, not too chocolaty. I loved it!
This is such a thick and rich shake and I absolutely loved it. I think I may have added a bit more than 1/2 cup of frozen strawberries ( I didn't measure) as I had to add a splash more skim milk. Also omitted the egg white. A great keeper recipe!! Made for RSC#12.~