← Back to Search Results
VanBan Black & White Shake

Photo by: Andre Baranowski
Comments: 0


I admit to taking liberties with the notion of black & white, which is commonly recognized as a shake made with chocolate syrup, the black, and vanilla ice cream, the white. Well, I couldn’t shake (pun intended) the vision of New York black & white cookies; one half is frosted with chocolate fondant, and the other half with vanilla fondant. Both are present and accounted for, yet separate and distinct. So that is the route we’ll take with our VanBan Black & White—separate and distinct chocolate and vanilla shakes, layered in the glass.

As if layering two flavors wasn’t enough, I also give the vanilla portion of the program a little twist by adding some banana (hence the VanBan moniker), which goes so well with the chocolate. It’s very helpful to have two blenders for this shake. If you don’t, make one of the shakes first and store it in the refrigerator while you rush to make the second flavor.

Yield: Makes about 3 1/2 cups | 28 ounces | 850 milliliters


  • 1/2 cup (about 4 ounces/125 milliliters) cold whole or lowfat milk
  • 1 1/4 teaspoons pure vanilla extract
  • 1/2 (2 to 3 ounces/57 to 85 grams) ripe medium banana, peeled and mashed
  • 4 medium scoops (about 1 pint/12 ounces/340 grams) French vanilla ice cream, softened until just melty at the edges
  • chocolate ice cream, softened until just melty at the edges
  • 2 medium scoops (about 1/2 pint/6 ounces/170 grams)
  • chocolate sorbet, softened until just melty at the edges


Place 1/4 cup of the milk, 1 teaspoon of the vanilla extract, and the banana in a blender and blend to mix thoroughly, about 30 seconds. Add the vanilla ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour the shake into a small pitcher, and refrigerate while making the other flavor (if you have two blenders, keep the shake in the blender jar).

If necessary, rinse the blender jar, shake out any excess water, and return it to the base. Place the remaining 1/4? cup milk, the remaining 1/4 teaspoon vanilla extract, and the chocolate ice cream and sorbet in the blender and pulse several times to begin breaking up the ice cream and sorbet. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.

Into one or two tall, chilled glasses, pour a layer of VanBan shake, followed by a layer of chocolate, another layer of VanBan, another layer of chocolate, and finishing with a last layer of VanBan on top. Serve at once.

© 2009 Adam Ried

Note from Cookstr's Editors

Nutritional information is based on 4 servings and uses lowfat milk.


Nutritional Information

Nutrients per serving (% daily value)

271kcal (14%)
159mg (16%)
2mg (4%)
134mcg RAE (4%)
43mg (14%)
95mg (4%)
7g (36%)
12g (18%)
0mg (3%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
living-raw-food Living Raw Food
by Sarma Melngailis
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
new-american-table New American Table
by Marcus Samuelsson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Sign in here

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here

Sign in to Cookstr

Keep me logged in
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?