Scoop Kitchen
Banana Split Shake
Banana, strawberry and vanilla blended into a thick, pale pink shake, with fudge drips, whipped cream, sprinkles and a cherry.
- Hands-on
- 10 min
- Freeze
- 24 h
- Program
- Milkshake
- Makes
- 4 glasses6 glasses
Good forBirthday & partyKids’ favorites
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 119 g), estimated
Whole tubpint: 691 kcal, 9 g protein1037 kcal, 14 g protein (709 ml24 oz). Contains: Milk, Soy. Toppings are not included in these numbers.
Ingredients
11 ingredientsTap an ingredient when it is in the bowl
452 of 473 ml679 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Add right before spinning
To finish
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Blend 100 g ripe banana1 ripe banana1 ripe banana150 g ripe banana1½ ripe bananas1½ ripe bananas, 90 g strawberries150 ml strawberries½ cup + 2 tbsp strawberries135 g strawberries220 ml strawberries¾ cup + 3 tbsp strawberries, 35 g caster or granulated sugar3 tbsp caster or granulated sugar3 tbsp granulated sugar55 g caster or granulated sugar60 ml caster or granulated sugar¼ cup granulated sugar, 1 tsp fresh lemon juice1 tsp fresh lemon juice1 tsp fresh lemon juice1½ tsp fresh lemon juice1½ tsp fresh lemon juice1½ tsp fresh lemon juice and 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract until completely smooth.
- Add 100 ml whipping cream100 ml whipping cream¼ cup + 3 tbsp heavy cream150 ml whipping cream150 ml whipping cream⅔ cup heavy cream and 40 ml whole milk2½ tbsp whole milk2½ tbsp whole milk60 ml whole milk60 ml whole milk¼ cup whole milk, then blend for 10 seconds more.
- Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
- Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 100 ml whole milk100 ml whole milk¼ cup + 3 tbsp whole milk150 ml whole milk150 ml whole milk⅔ cup whole milk, then lock it into the machine and run Milkshake.
To serve: Drizzle fudge sauce down the inside of each glass, pour in the shake and top with whipped cream, sprinkles and a cherry.
My notes
Tips
- Use a well-spotted banana. It is sweeter and blends smoother, so the shake tastes of fruit, not starch.
- For the full banana split, add a small pineapple wedge to each rim. Keep raw pineapple out of the base: it breaks down milk protein and turns the shake bitter.
- Any thick chocolate sauce works for the drips. Chill the glasses in the freezer for 10 minutes first, so it sets on the cold glass instead of sliding to the bottom.
Why it works
Ripe banana adds pectin and natural sugar that keep the frozen base soft and thick, and the lemon juice keeps it from browning, so the shake stays pink.
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