Recipe: Banana Split Milkshake

Recipe for Banana Split Milkshake - P1030152

Häagen-Dazs has launched a new seasonal flavour for Autumn/Winter 2016: Honey Walnut & Cream. Mmm mmm good? Uh huh. Oh yeah. Want to add an extra layer of yum to it? Check out my recipe for a banana split milkshake (regular and ‘hard’ versions included) using this delicious limited run ice cream.

How serendipitous for the Häagen-Dazs folks to bring this nutty new flavour to the market now. I’ve been on something of a walnut kick lately, incorporating them and walnut oil in a range of dishes – sweet and savoury – while also simply enjoying them more often than usual as a healthy snack on their own. So having walnuts added to my ice cream seems like a logically tasty progression.

I’m seldom one to leave well enough alone, though. So a few spoons into trying the Honey Walnut & Cream, I was already dreaming about how to amp the flavours up a notch.

Bananas and walnuts are an ideal pairing for my palate. Going on that thought, I considered making a banana split. I don’t have an appropriate dish for properly serving splits. But I do have a blender – and I very much love a thick milkshake.

I reckon good ole plain vanilla would be deliciously acceptable to use in this recipe for a banana split milkshake, or any range of preferred flavours. But the Honey Walnut & Cream from Häagen-Dazs works some special magic in this mix.


Ingredients (makes one shake) 

  • 250ml of ice cream (half a tub of Häagen-Dazs);
  • 250ml of whole milk;
  • 1 Banana;
  • Tablespoon of maple;
  • Drizzle of walnut oil;
  • Pinch of sea salt;
  • Cocoa nibs to taste (about a teaspoon – I used Hotel Chocolat’s nibs);
  • Chopped walnuts to taste.

Make it Hard

Drop in a shot of rye whiskey (I like Jack Daniel’s Single Barrel Rye) to rev it for grownups. The rye doesn’t just make it boozy, but adds some serious depth of flavour and complexity.


Blend all the ingredients together, maybe saving some cocoa nibs and a few walnut pieces to garnish the top of the shake.


Serve in a pint glass. Enjoy.

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About tikichris

Chris Osburn is the founder, administrator and editor of tikichris. In addition to blogging, he works as a freelance journalist, photographer, consultant and curator.
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