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Strawberry Banana Milkshake Recipe

Cool, creamy and with a touch of sweet, this Strawberry Banana Milkshake is easy to make with just a few ingredients. Fresh and frozen fruit with milk and ice cream combine to make the tastiest strawberry banana shake! Make it vegetarian or vegan** (see notes), this recipe is easily gluten free.
*See blog post above for tips and variations.
Course Dessert, Snack
Cuisine American
Keyword Strawberry Banana Milkshake
Prep Time 10 minutes
Servings 3 3/4 cup servings
Calories 196kcal
Author Traci York

Ingredients

  • 2 1/2 cups (295 grams) Fresh Whole Strawberries about one pint
  • 1 (135 grams) Medium Frozen Banana peeled, chopped into chunks*
  • 1/4 cup (50 grams) Whole Milk plant or dairy, I use homemade cashew milk + plus more for thinning as desired
  • 1 teaspoon Vanilla Extract
  • 1 cup (195 grams) Vanilla Bean Ice Cream about four ice cream scoops, gluten free if needed**
  • 1 Tablespoon Sugar of Choice maple, honey, cane sugar, if needed (optional)

To Garnish (optional)

  • Options for garnish include whipped cream or coconut whipped cream, fresh strawberries, chocolate shavings or syrup, mint or another scoop of ice cream!

Instructions

  • Rinse the strawberries, pat dry and remove the stems. Set aside.
  • To the pitcher of a high speed blender, I use VitaMix, add the strawberries, frozen banana, milk, vanilla extract and ice cream. Blend until all the ingredients are creamy, smooth and frothy (about 20-30 seconds).
    Taste for thickness and sugar: add a splash of milk and/or sugar if desired and reblend for only a few seconds.
  • Pour into serving glasses, top with garnishes if desired and share with a straw.

To Garnish:

  • Options for garnish include whipped cream or coconut whipped cream, fresh strawberries, chocolate shavings or syrup, mint or another scoop of ice cream!

To Store:

  • This milkshake is best enjoyed directly after whipping it up. However, if there are leftovers, store in a freezer container for up to one week. While the shake still tastes great, it looses its creamyness to crystallization and it turns hard, somewhere between ice and ice cream.

Notes

*Freeze the Banana: Peel your banana, slice it into chunks and freeze the chunks on a parchment lined sheet pan for about 2-3 hours. Once frozen, you can store frozen bananas in a freezer bag for several weeks.
**Vegan Milkshake: To make this banana strawberry milkshake vegan, use vegan ice cream and non dairy milk, like my Homemade Cashew Milk. Some store bought plant milks that are in cartons are mostly water, which will create a thinner shake. You want to stick with the equivalent of whole milk or something richer like coconut milk. There are lots of good vegan ice creams to choose from, but if you're into homemade, give my Vegan Bourbon Vanilla Bean Ice Cream a try!

Nutrition

Serving: 1Milkshake | Calories: 196kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 45mg | Potassium: 445mg | Fiber: 4g | Sugar: 25g | Vitamin A: 258IU | Vitamin C: 74mg | Calcium: 103mg | Iron: 1mg