Soda Fountain Recipe: Banana Cream Pie Milkshake
Something happens when you’re sick for many days. You lose your appetite, you watch a few bad movies, you entertain thoughts that you may never be well again. And then one morning, like magic, you wake up and have an appetite. The first thing that sounds delicious: a banana milkshake!
This is a true story. I rarely make milkshakes at home, but after coming out of this awful flu that seems to have taken over our circle of friends here in Seattle, the one thing I kept thinking about was a banana milkshake. And not just any banana milkshake, but a super creamy, slightly chunky one. A dessert that would taste like banana cream pie — but in a glass.
At first I figured I could just grind up graham crackers and throw them into the blender along with my other ingredients, but I decided that it wouldn’t have quite the same effect as that buttery, toasty graham cracker crust that lines the tins of so many banana cream pies. So I essentially made the buttery crumbs for the crust and used them in my milkshake instead of a pie. Because they’re baked, they don’t get soggy in the milkshake and they really do taste like ground up graham cracker pie crust.
As for the milkshake itself, you’ll notice that the milk measurements range from 3 tablespoons to 1/4 cup. Start slow with the milk; it’s always easy to add more but more difficult if you end up with a liquidy milkshake. You can adjust depending on your tastes here.
I’m not sure if it was this milkshake or the simple fact that the flu had run its course, but I felt much better the afternoon I enjoyed this on our front stoop. A new magazine had come in the mail, the sun was suggesting an afternoon showing, and I couldn’t help but wonder why I didn’t make milkshakes much more often.
Banana Cream Pie Milkshake
Makes1 large milkshake or 2 very small milkshakes
- 3 tablespoons
unsalted butter, melted
- 3/4 cup
graham cracker crumbs
- 1 cup
vanilla ice cream
tablespoons to 1/4 cup whole milk
- 1/4 teaspoon
Whipped cream, to top
To make the graham cracker pie crumbs, preheat the oven to 350°F. Stir together the melted butter and graham cracker crumbs. Turn out onto a small baking sheet and bake for 7-10 minutes. Remove from oven and allow to cool completely.
In a blender, combine the ice cream, banana, milk, 1/2 cup of the graham cracker crumbs, and vanilla extract. Blend until smooth. Pour into your favorite glass, and top with whipped cream and a pinch of graham cracker crumbs.
You will have enough graham cracker pie crumbs for 2 milkshakes, so feel free to save the remainder in a ziplock bag and refrigerate for a future milkshake. Or if you have two milkshake-loving folks at home, double the recipe and make two shakes!
(Image: Megan Gordon)