The recipe for a perfect milkshake with chocolate and banana. Culinary blog

Remember what milkshakes were in Soviet times? Viscous, thick, very dense. For some reason, today’s milkshakes are not so, they are as thick as milk itself. In order for a milkshake to be thick, it should have everything that can be cooled in it. Well, in addition, viscous ingredients will benefit. In their role, we will have a banana, which can also be cooled, which means we will hold it in the freezer.

To make the cocktail the correct consistency, beat it for a long time – five minutes at least, preferably seven and even ten. Most blenders are not designed for such a time of continuous operation, so for the right milkshake, you may very well need a professional combine. In any case, it is worth checking in the instructions how long your blender can work without stopping, so as not to accidentally burn the mechanism.

  • 1 banana
  • 1/4 cup milk (aged in a freezer to small ice cubes)
  • 1/4 cup chocolate syrup (chilled)
  • 900 g ice cream (e.g. ice cream)
  • 2 tablespoons of dried cream
  • 200 g coarse grained white chocolate

Mix all the ingredients in a high power blender. Pour into glasses. It turns out beautifully if you sprinkle the cocktail with chocolate chips.

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