Crackles of chocolate are better than chips in milkshakes because they fit through the straw. You’re also better off starting with bar chocolate instead of chips because the chocolate is usually of a better quality. Make sure the banana is really ripe and the chocolate is still warm when you drizzle it into the milkshake. Warm chocolate combined with the cold ice cream will instantly harden, making thin little strings of chocolate.
Recipe information
Yield
Makes one 16-ounce milkshake or two 8-ounce milkshakes
Ingredients
Preparation
Combine the milk and banana in a blender and blend until slightly chunky, about 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Remove the feeder cap from the top of the lid and, with the motor running, slowly drizzle in the melted chocolate. Serve immediately.
