Prep time*: 4 hours Cook time: 0 min Rest time: 0 min Total time: 4 hours
*not including ice cream prep
Macronutrients per serving: 9g fat | 7g protein | 61g carbohydrates
Makes: 2 12-oz servings
This nutrient-dense creamy banana milkshake is made with raw milk ice cream (sweetened with dates and flavored with vanilla bean), frozen ripe bananas, cinnamon, raw milk, and sea salt.
What you need to make this Creamy Banana Milkshake
Ingredients:
- Raw milk ice cream
- Raw milk (ASHLEY20 for 20% off); Note: if you’re located in Austin, TX, ask me about a local source for raw A2 milk.
- Cinnamon (optional, but highly recommended if tolerated)
- Ripe bananas
- Sea salt (ASHLEYR for 15% off)
Equipment:
Substitutions
Pasteurized milk will work in place of the raw milk.
How to make this Creamy Banana Milkshake
Make the raw milk ice cream.
Use this recipe here.
Freeze the ripe bananas.
Slice the ripe bananas into chunks and freeze for 3-4 hours.
Note: do this ahead of time if you’re able to. I usually slice my bananas and pop them in the freezer a day or two before I plan to make this milkshake.
Make the milkshake.
Once your banana slices are frozen, add them to the blender along with the raw milk ice cream, raw milk (ASHLEY20 for 20% off), cinnamon, and sea salt (ASHLEYR for 15% off).
Blend until smooth.
Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I’m so happy we did!
Serve and enjoy!
Separate the milkshake into two servings and pour into mason jars or whatever you’re using to serve the milkshakes. Top with fresh bananas and/or more cinnamon if you prefer.
These milkshakes are best served fresh. If you have leftovers, you can store them in the freezer, but they’ll firm up and lose their creamy texture.
Tips to make the best Creamy Banana Milkshake
- Freeze the ripe bananas ahead of time if you’re able to. I usually slice my bananas and pop them in the freezer a day or two before I plan to make this milkshake.
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Creamy Banana Milkshake
Creamy Banana Milkshake
Equipment
Ingredients
- 1.5 cups raw milk ice cream
- 1/2 cup raw milk
- 2 ripe bananas
- 1/2 tsp cinnamon (optional, but recommended)
- 1/4 tsp sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
Make the raw milk ice cream.
- Use this recipe here.
Freeze the ripe bananas.
- Slice the ripe bananas into chunks and freeze for 3-4 hours.
- Note: do this ahead of time if you're able to. I usually slice my bananas and pop them in the freezer a day or two before I plan to make this milkshake.
Make the milkshake.
- Once your banana slices are frozen, add them to the blender along with the raw milk ice cream, raw milk (ASHLEY20 for 20% off), cinnamon, and sea salt (ASHLEYR for 15% off).
- Blend until smooth.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
Serve and enjoy!
- Separate the milkshake into two servings and pour into mason jars or whatever you're using to serve the milkshakes. Top with fresh bananas and/or more cinnamon if you prefer.
- These milkshakes are best served fresh. If you have leftovers, you can store them in the freezer, but they'll firm up and lose their creamy texture.
What I used for this recipe:
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
