If you need to use up some leftover bananas or you just feel like dessert but don't want to spend a lot of time making--this will do the trick. I used vanilla bean ice cream instead of chocolate ice cream and still found it super chocolatey and rich. Make sure it's a little soft and not just out of the freezer or you'll have difficulty mixing. I put a little extra peanut butter (I'll post the recipe the way I found it), but you decide if you prefer more peanut butter or chocolate. I found this online from Stephanie Zonis, but I'm not sure which website. Enjoy!
My Private Note
Units: US | Metric
- 1In a blender container, combine milk and chocolate syrup.
- 2Slice banana into container (avoid splashing) and drop peanut butter on top.
- 3Cover and blend at medium speed until well-mixed and smooth. Scrape down sides of container as necessary.
- 4Add softened ice cream in chunks to the blender container and cover.
- 5Blend at high speed just until smooth.
- 6If blender is having trouble because mixture is too thick, add an additional tablespoon or so of cold milk.
- 7Serve immediately.
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Nutritional Facts for Peanut Butter and Banana Chocolate Milkshake
Serving Size: 1 (208 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 414.4
- Calories from Fat 172
- Total Fat 19.1 g
- Saturated Fat 8.0 g
- Cholesterol 27.2 mg
- Sodium 235.9 mg
- Total Carbohydrate 56.2 g
- Dietary Fiber 4.3 g
- Sugars 35.8 g
- Protein 9.5 g