People laughed when they found out I packed an immersion blender for my stay in Buenos Aires. Well, I’m happy to report that it has been getting plenty of use. Pureeing butternut squash and whipping cardamom cream, but most often to make banana milkshakes.
Now, I wouldn’t normally consider a banana and half a glass of milk to be dessert. In fact, I would have scoffed at the idea two months ago. But, folks, it’s just like ice cream! When you blend a frozen banana with milk, it comes out thick and creamy like any great shake. Many others have probably learned this before me, but in case you haven’t tried it, get some bananas in the freezer, stat!
Sometimes I put a spoonful of dulce de leche in it, and it’s still the healthiest dessert I love to eat.
The immersion blender, by the way, has been a great thing to have. It makes frozen drinks easily and without the mess of a larger appliance. And if you’ve ever tried to puree soup in batches using a regular blender, as I did once, you know it’s not a fun process. My immersion blender has a whisk attachment and another attachment for chopping. It’s pretty snazzy, and doesn’t take up much room in your suitcase, you know, should you ever have the need…
(And no, this isn’t a paid endorsement. If anything it’s an extra thank you to my mom for last year’s Christmas gift.)
This is too easy to even be called a recipe.
- 1 frozen banana (I like to freeze it without the peel and in smaller chunks because they blend better)
- 1/2 to 1 cup milk, depending how thick you want it
- optional: spoonful of sugar, honey or, best yet, dulce de leche
Blend all ingredients together.
Drink, and marvel at the fact that there’s no ice cream in it.