*Disclosure: This recipe is part of a contest we are entering for Johnny Rockets. Affiliate links may be contained in this post. We receive a small commission for purchases and thank you for helping us continue to run our site.
Raspberries. Bananas. Ice cream. Snickerdoodle cookies. Homemade whipped topping. Nutella. Seriously, what more could you want right? We were recent challenged by Johnny Rockets to come up with a milkshake recipe for National Milkshake Month in September. This was the fourth attempt we did at a milkshake and it was to die for. Plus, we’re going to share five tips for making a better milkshake. So let’s get started.
We like being difficult so we made our own homemade caramelized banana berry ice cream. If you don’t have the patience for this I would suggest splitting half and half raspberry and banana ice cream. But really, I highly recommend you making this ice cream. The result is incredible and will have you and your guests begging for me. Plus, it’s kid approved! What’s not to love about that!
There’s a few different components to this ice cream — caramelizing the bananas, the actual ice cream, the raspberry puree, and then the milkshake. It may sound like a lot but I promise it’s 100% worth it.
How to make the ice cream:
3 ripe bananas, sliced into pieces
1/3 cup Brown sugar, packed
1 tbsp Unsalted butter, cut into pieces
4 eggs yolks
1 3/4 cup Whole milk
3 cups Heavy cream
1 2/3 cup organic sugar
1 lb fresh raspberries
Put raspberries through a sieve to remove all seeds and make a puree. Set aside.
Preheat oven to 400 degrees F. In a baking dish combine all ingredients for caramelized bananas and bake for 40 minutes, turning once halfway through. Remove from oven and place contents in a blender.
Whisk 4 eggs yolks in a small bowl and set aside. In a medium saucepan, over medium heat, combine milk, heavy cream, and sugar. Cook until sugar dissolves completely. Slowly, whisk in 1/2 cup warmed milk mixture to the egg yolks, making sure to whisk constantly to temper the eggs. Then add the egg mixture slowly back into the milk mixture. Heat on medium low until thick (coat the back of a spoon). Add milk mixture to blender with bananas and blend until combined. Set in a bowl of ice water for 20 minutes until cooled. Once cooled, add in 1/8 teaspoon vanilla and 1 cup raspberry puree. Cover and place in fridge for four hours or preferably overnight. Follow directions on your ice cream maker to make the ice cream.
How to make the milkshake:
2 cups banana berry ice cream, softened (about 3 scoops), recipe above
1/8 cup milk (more to desired thinness)
1/2 cup frozen snickerdoodle cookies
Homemade Whipped Topping
Raspberry purée, recipe above
Additional cookies for topping, crumbled
Add ice cream, milk, and cookies to a blender and blend until smooth. Pour into chilled glass. Top with whipped cream, melted nutella, raspberry purée and crumbled cookies. Add straw (or not) and enjoy.
Check out our video below where we show just how we made this shake, along with 5 great tips on how to make the perfect milkshake!