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.