- 2
Ingredients
- 1 ripe banana
- 8 scoops (about 1 pint) vanilla ice cream
- 1 1/2 cups whole milk
- 1/4 About 1/4 cup Chocolate Syrup (recipe follows)
- 1/4 cup plus 2 tablespoons SCHARFFEN BERGER unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup plus 2 tablespoons hot water
Preparation
Step 1
Break the banana into 3 to 4 pieces and place in a blender with the ice cream and milk. Blend until thoroughly combined.
Squeeze thick lines of chocolate syrup in stripes down the insides of two large glasses. Pour in the milkshake. Run a spoon lightly against the stripes of chocolate to marble the syrup.
CHOCOLATE SYRUP
Combine the cocoa and sugar in a small bowl. Add 2 tablespoons of the hot water and stir until smooth; add another 1 to 2 tablespoons water if necessary.
When the cocoa mixture is completely smooth, add the remaining hot water. Whisk until the sugar and cocoa have completely dissolved.
Transfer to a small storage container and refrigerate until ready to use.
Store in the refrigerator for up to 1 month.
Makes about 3/4 cup