What did you say?
I’m supposed to write commentary for this post?
I can’t think straight right now, so that might present a problem. All that’s going through my brain is:
peanut butter cookie dough. peanut butter cookie dough. peanut butter cookie dough.
Wait, was I saying something?
I lost my train of thought again.
peanut butter cookie dough. peanut butter cookie dough. peanut butter cookie dough.
PB Cookie Dough Shake
(serves 1)
- 1 frozen large banana, as ripe as possible
- 1-3 tbsp peanut butter (or another nut butter or sun butter)
- 2/3 cup milk of choice (For a rich, “ice cream”-like shake, try using full-fat canned coconut milk. Use more or less milk, depending on desired thickness.)
- pb cookie dough of choice (or try this recipe: healthy PB Cookie Dough Cookies.)
- Optional: vanilla extract, a pinch of sea salt, chocolate syrup or cocoa powder
Blend everything together until smooth. Over the top, crumble the cookie dough (or the linked recipe).
The cute straws are from my visit to Fishs Eddy.
As is the milkshake glass. I really wish they’d open one of those stores in Texas. And even my wallet wouldn’t mind; the gorgeous glass was all of $3.50!
Drooling over this. I want to lick the screen!!!
Thank you! I could say the same about your birthday pancakes!
And it’s actually my birthday today… now I want your beautiful pancakes ;).
MMMM!!!! SO good!!! I made it for my lunch and when my family tasted it, they BEGGED me to make them some!! Great recipe!!! (although, I did find out I am alergic to anything peanuts. Waa!!!!! :'( But I decided a few rashes and some aches were worth this!!!)
SO excited you made it! Hmmm… maybe try it with almond or cashew butter next time? 🙂
why do you do this to me? everyone of your recipes seems to link to something even better and just wanna make it all… ahh im gonna go crazy or get extremely fat by discovering this recipe cuz everythings so easy and delicious! haha thank god its all healthy or id b in trouble!
🙂 🙂
this sounds heavenly (:
This looks delicious! My kids and I love peanut butter, I will be giving this a try tomorrow!
RED VELVET! RED VELVET!
Ok, this was over-the-top delicious! I used a lot of restraint this week saving my last bit of peanut butter dough until the banana was ripe enough and then freeze. But I am SO happy that I did! This was my snack this afternoon and I’m glad I’m out of dough and frozen bananas because I need to fit into my jeans tomorrow. 😉 Thanks for sharing this recipe!!
this. is. good.
Hey Katie, wanting to make this, but I’m allergic to bananas…
What can I replace it with?
Thank you!
I’m not sure, as I’ve only tried it with banana… maybe mango or pear? Or cooked sweet potato? Or just leave the banana out and add sweetener?
Made this today too… sooooooo incredibly yummy!
Oh, and FYI: I’m a PB junkie. And now I’m addicted to your blog! I’m already ooking for ideas on what to make tomorrow for my family =)
I unfortunately do not have the raisins (or dates or prunes or anything!) on hand to make the raw cookie dough cookies, but this is my little trick to get a smoothie to taste like a real milkshake, and it would definitely work with most of your milkshake flavors. I pretty much just take all the other ingredients you have listed and in place of the cookie dough, I add in a protein powder (one that tastes really good and not some green crap, which I do take occasionally when I get lazy about juicing, but I would never waste products on trying to turn it into a smoothie, lol). I use EAS whey protein, which I know is not vegan, but a vanilla or chocolate flavored rice protein could easily be subbed. (And in that case, I would suggest using the tip you gave, Katie, on adding in some whole-fat coconut milk as the rice protein is going to be more starchy and not as rich as whey.)
So like for this shake, I take a banana I have already sliced and frozen and blend it with vanilla-flavored almond milk (which I’ve also had in the freezer not until frozen, but until either slightly slushy or at least very, very cold), 1 Tbsp. of creamy peanut butter, a pinch of sea salt, and sometimes a very scant pinch of nutmeg. I blend all of that, minus the protein powder, until smooth and then stick it back into the freezer for about 30-45 minutes. Again, it’s going to get slushy along the top but not completely frozen. Then…pull it out again and add in the protein this time. I only use half a scoop and then re-blend for at least 90 seconds. You’ll watch the smoothie-shake just continue to increase in volume and become thicker and creamier. Then it’s ready to enjoy! But it’s important not to skip out on putting the smoothie back into the freezer before adding the protein. This allows you to whip the buh-jeezus out of it and not heat up the contents.
I absolutely love how passionate you are about showing people that they don’t need to cut dessert out of their lives in order to be healthy! This Peanut Butter Milkshake looks like da bomb!
hi kaite, i just bought guar gums from Whole Foods for this recipe!
I saw xantham too, but it’s 4 times (!) more expensive than guar. Do you find any difference in the two?
also, how much do you usually add to your milkshake? 1tsp?
thanks!
Sorry, I don’t know. I don’t usually add any but I put it in there as an idea because I know a lot of others like it.
Hi Katie
I used 1tsp for my one serving smoothie today and let it sit for 10mins. It became VERY thick n yummy!! i may cut back to 0.5tsp next time, though.
do u use xantham instead? don’t u find it expensive? =P
You know, I HAVE to tell you that every time I go to your recipe category page that pictures this peanut butter shake for the Drinks/Milkshakes category, I am in BIG trouble! lol My mouth instantly waters violently and I have to force myself to not go make one of these immediately! Now THAT is some kind of a picture. lol (It helps that I adore eating my version of these, I suppose.)
Is there a way to do this without bananas? I’m allergic.
Thai coconut meat (the triangle coconuts) would be good!
This is the best yet!! Keep ’em coming, please! 🙂