/VanBan black & White shake
chocolate and vanilla shake

VanBan black & White shake

Into one or two tall, chilled glasses, pour a layer of VanBan shake, followed by a layer
of chocolate, another layer of VanBan, another layer of chocolate, and finishing with a last
layer of VanBan on top. Serve at once.

MAKES ABOUT 3½ CUPS | 28 OUNCES | 850 MILLILITERS

½ cup cold whole or lowfat milk (about 4 ounces/125 milliliters)
1 ¼ teaspoons pure vanilla extract
½ ripe medium banana (2 to 3 ounces/57 to 85 grams), peeled and mashed
4 medium scoops French vanilla ice cream (about 1 pint/12 ounces/340 grams), softened until just melty at
the edges
2 medium scoops chocolate ice cream (about ½ pint/6 ounces/170 grams), softened until just melty at the
edges
2 medium scoops chocolate sorbet (about ½ pint/6 ounces/170 grams), softened until just melty at the edges

Place ¼ cup of the milk, 1 teaspoon of the vanilla extract, and the banana in a blender and
blend to mix thoroughly, about 30 seconds. Add the vanilla ice cream and pulse several
times to begin breaking it up. With the blender motor off, use a flexible spatula to mash
the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until
the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90
seconds. Pour the shake into a small pitcher, and refrigerate while making the other flavor
(if you have two blenders, keep the shake in the blender jar).

If necessary, rinse the blender jar, shake out any excess water, and return it to the base.
Place the remaining ¼ cup milk, the remaining ¼ teaspoon vanilla extract, and the
chocolate ice cream and sorbet in the blender and pulse several times to begin breaking up
the ice cream and sorbet. With the blender motor off, use a flexible spatula to mash the
mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the
mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90
seconds.

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