• 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.