Reese's Peanut Butter Cups and Banana Milkshake
Try this Reese's Peanut Butter Cups and Banana Milkshake recipe, or contribute your own.
Try this Reese's Peanut Butter Cups and Banana Milkshake recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Place ice cream, milk and banana in a blender.
- Blend until thoroughly combined.
- Add in Reese's peanut butter cups and pulse until they full incorporated.
- Top with whipped cream and a dusting of cocoa powder.
- Serve immediately.
The Mechanics of Viscosity and Blending
Achieving the correct thickness requires balancing solid fats with liquid dairy. Whole milk contains approximately 3.25 percent milkfat, which coats the tongue differently than skim milk and prevents the beverage from separating too quickly. Adding a frozen fruit like banana introduces pectin and starch solids that act as natural emulsifiers, stabilizing the liquid matrix against the melting ice cream. Blending the base components first before introducing the candy prevents large chocolate shards from sinking immediately to the bottom of the glass.
Managing Sugar Crystals and Fat Seizure
Peanut butter contains high levels of solid fats that react poorly to rapid temperature drops, occasionally seizing if introduced to an overly cold environment too quickly. Pulse the peanut butter cups gently during the final seconds of processing to retain distinct micro-textures rather than turning the fat into a uniform paste. Ice cream incorporation relies on maintaining an internal emulsion temperature between 10 and 15 degrees Fahrenheit, keeping fats soft enough to whip into air cells without liquefying completely.
Texture Cues and Service Timing
Visual indicators replace thermometers for this preparation. Watch for a vortex to form consistently inside the blender jar, signaling that the liquid volume has reached the proper shear stress threshold. Pour the mixture immediately when it holds soft peaks on the surface without slumping, typically within 15 minutes of initial preparation, to prevent the starches in the banana from oxidizing and altering the flavor profile.
