Late-night banana pudding cravings happen.
When the pajamas are donned and the Netflix is waiting, there is no time for custard-making and cream-whipping, yet a good, theoretical craving such as this is not to be ignored.
Satisfaction is required, but time is of the essence.
So, here we are. It’s time that we solved these very important problems.
If we can make robots clean our homes and purchase cupcakes from ATM machines, surely we can find a way to sooth our pudding yearnings in the time it takes to choose what show you’ll be binging on tonight.
Hello, banana pudding milkshakes.
I would like to take this moment to disclose the fact that I am not a great proponent of apple pie milkshakes or key lime pie blended beverages, but, banana pudding, being the wonderfully magical dessert that it is, lends itself so well to a drinkable format and it gives my current favorite milkshake - toasted marshmallow milkshake - some stiff competition.
Let’s talk ingredients!
Bananas - not too ripe, but not spotless either. I aim for just past the stage of prime out-of-hand eating (I like mine just past green), but a far cry from banana bread utility.
You will also need ice cream. I prefer to use a quality French Vanilla ice cream here because I think the extra richness nods to this milkshake’s custard-based inspiration.
Milk. Whole. Obviously.
Vanilla Wafers. Texture party!!
Vanilla extract - it’s subtle but appreciated.
Whipped cream. It is more than a garish; it’s the extra touch of sweetness and creaminess that takes this shake to the next level of Disney World-level magic.
The only extra effort required here is a bit of toasting.
Sure, we could toss the wafers into the blender and call it a day, but toasting up the waters with a bit of melted butter not only helps the cookies to maintain some of their crunch once they are mixed into the actual milkshake, but it also adds some lovely toffee-like notes to the shake.
Three-fourths of the toasty vanilla wafer crumbs go into the shake and the remaining are saved for garnishing.
Whipped cream is dolloped, toasty wafers are sprinkled, and banana pudding cravings are seconds away from being satisfied.
Milkshake Monday. Let’s make that a thing.
Banana Pudding Milkshakes
1 cup vanilla wafer cookies
3 tablespoons unsalted butter, melted
3 medium ripe bananas
2 cups French vanilla ice cream
1 cup whole milk
2 teaspoons vanilla extract
freshly whipped cream
Preheat oven to 375 degrees F. Line a half baking sheet with parchment paper.
Add wafer cookies to the work bowl of your food processor and pulse several times; until the wafers are in coarse crumbs. Pour in melted butter and pulse several more times, until all the wafer crumbs are well-coated.
Spread the crumbs evenly over the surface of the prepared baking sheet and bake for 5-6 minutes; until the wafers are lightly toasted and fragrant.
Combine bananas, ice cream, milk, and vanilla extract in your blender and pulse until smooth. Add 3/4 of the toasted wafers to the blender and pulse 2-3 times.
Divide the contents of the blender amongst four glasses and top with a spoonful of whipped cream and sprinkle with the reserved toasted wafer crumbs. Serve immediately.