Banana Milkshake Without Ice Cream

You can make a fantastic sweet and creamy banana milkshake without ice cream. All you need is a blender, a ripe banana, and a handful of pantry staples.

I love a good milkshake, and a couple years ago I started uploading a bunch of milkshake recipes to the site ( How to Make a Milkshake , The Best Vanilla Milkshake , Banana Milkshake , Oreo Milkshake , etc.).

Since then, I have gotten a TON of requests for a milkshake without ice cream, and today that day has finally come. Let’s make a banana milkshake without ice cream.

Banana milkshake without ice cream in a glass cup. - 1

Banana milkshake without ice cream in a glass cup. - 2

A No-Ice Cream Milkshake

I’ll be totally honest, I was a little iffy about doing a no-ice cream shake. I mean isn’t a milkshake without ice cream just a smoothie?

BUT, I got so many requests for one, and I remembered really enjoying the banana “milkshakes” my health-nut parents used to make for me and my sisters as kids, that I figured I’d give it a try.

I called my mom for the recipe, gave it a couple of tweaks, and you know what? This is a really good milkshake, no ice cream involved.

It’s thick and frosty, surprisingly creamy, and satisfyingly sweet. Best part about it? It feels totally indulgent without actually overindulging.

Ingredient Notes

An overripe banana, preferably frozen: You’ll get the best results with a very ripe, frozen banana. The riper the banana, the more flavor your shake will have. And frozen bananas help you get that true frosty milkshake texture. I found during testing that shakes made with fresh unfrozen bananas were good, but much thinner and less milkshake-like. For extra tips and tricks on freezing bananas, check out my post How to Freeze Bananas .
Milk: Any milk will work here including non-dairy milks. For an extra rich shake, feel free to add a splash of heavy cream or half and half to your measuring cup before filling it the rest of the way with milk.
Ice: A bit of ice along with the frozen banana adds to the frosty texture of the shake. If you don’t have ice or have a blender that can’t handle ice, you can skip it, but your shake won’t be as thick. Also cut the sweetener in the recipe by half if you omit the ice.
Sugar or sweetener of choice: You can skip the sweetener if you want, but I feel like something called a milkshake should be sweet enough to feel like a milkshake. Start with a heaping tablespoon and add more to taste if needed. Honey, stevia, maple syrup or your preferred sweetener can all be used here.

Banana milkshake without ice cream ingredients in a blender. - 3

Banana milkshake without ice cream ingredients in a blender. - 4

How to Make a Banana Milkshake Without Ice Cream

In your blender, combine all ingredients and blend until well-mixed and frosty. If the contents of your blender stop blending at any point, stop, give it a stir, and continue. Repeat as needed.
Pour into a glass, top with optional whipped cream if desired, and enjoy.

Milkshake Variations

Peanut butter: Add 1 heaping spoonful of peanut butter (or any nut butter) before blending. Nutella would also be amazing.
Chocolate: Add 2 tablespoons of cocoa powder to the shake before blending. If you want to use fudge sauce , use 2 tablespoons, and omit the extra sugar in the shake.
Other fruits: Replace 2/3 cup of the ice with 2/3 cup frozen fruit of your choice. Strawberries would be a great option.

Can I double this recipe?

If using a high-powered blender like a Vitamix or Blendtec , go for it. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.

If your blender sometimes has trouble processing frozen fruit or ice, you might want to make your shakes in two batches.

No-ice cream banana milkshake in a cup with a straw. - 5

No-ice cream banana milkshake in a cup with a straw. - 6

Can I make a no-ice cream milkshake without a banana?

If you want to make a non-fruit milkshake without ice cream, go make my Frozen Hot Chocolate . Even though it’s called “frozen hot chocolate,” if I were going to make a non-ice-cream-based chocolate shake, this is exactly how I would do it, with sugar, cocoa powder, milk, and a lot of ice.

Or run to the store, get a pint of ice cream and make my Best Chocolate Milkshake (it’s worth it!).

More Milkshake Recipes

Strawberry Milkshake
Strawberry Banana Milkshake
Caramel Milkshake

More Banana Recipes

Small-batch Banana Muffins
Small-batch CHOCOLATE Banana Muffins
Banana Pancakes
My Favorite Banana Bread Recipe

No-ice cream banana milkshake in a cup with a straw. - 7

Ingredients

▢ 1 ripe banana frozen and broken into pieces*
▢ 1 cup ice cubes or ⅔ cup crushed ice
▢ 1 cup milk any percentage
▢ 1 heaping tablespoon ( 18g ) granulated sugar* or sweetener of choice
▢ 1 teaspoon vanilla extract
▢ Generous pinch ground cinnamon
▢ Whipped cream optional for serving

Peanut Butter Banana Milkshake

▢ 1 heaping spoonful of peanut butter

Chocolate Banana Milkshake

▢ 2 tablespoons ( 10g ) cocoa powder

Instructions

In your blender, combine all ingredients and blend until well-mixed and frosty, stopping to stir to get things moving if needed.
Pour into a glass, top with optional whipped cream if desired, and enjoy.

Notes

This easy lasagna recipe bakes up cheesy and beautiful. It’s quick and simple to throw together and is a total crowd-pleaser.

This recipe was my family’s go-to lasagna recipe growing up, and it’s just about the easiest lasagna you’ll ever make.

If you’re craving a plate of meaty, cheesy pasta comfort food, this lasagna absolutely delivers.

Why You Should Make This Lasagna

It’s totally foolproof and easy. There’s no cutting needed, and you can get almost all the ingredients pre-made, pre-shredded, and ready to go.
It’s a crowd-pleaser. Everyone loves a perfect cheesy slice of lasagna.
It makes a ton. This dish is perfect for potlucks and parties (when those are safe to have again) and fantastic for freezing. Lasagna is one of the few pasta dishes that freeze really well, so if you’re a small household, you can stock your freezer with a ton of food fast.

Ingredient Notes

Store-bought red pasta sauce: Using a store-bought sauce cuts a ton of prep work and time out of this recipe. I typically use Prego, but use whatever brand you prefer/is on sale.
Lasagna noodles: This recipe is designed to be made with regular lasagna noodles, not oven-ready noodles.
Ground beef: I typically use 85% lean hamburger here, but any hamburger will work. If you like sausage in your lasagna, you can also swap in ground sausage (sweet, hot, or mild) instead. For a meatier lasagna, you can also double the beef.
An egg: Stirring an egg into the ricotta cheese makes it extra creamy and easier to spread when assembling your lasagna. But if you’re out of eggs or don’t like the idea, you can skip it. Mozzarella and Parmesan cheese: Feel free to use bagged, pre-shredded cheese here.

How to Make Lasagna (Easy)

Cook the lasagna noodles until just al dente. Don’t overcook or they’ll become mushy in the oven.

Collage photo of sauce for lasagna being made. - 9

Collage photo of sauce for lasagna being made. - 10

Brown the ground beef, add the pasta sauce and cook until sauce is hot and beef is cooked through.
Mix ricotta with egg, salt, and pepper and set aside.

Part 1 of lasagna being assembled in a white dish. - 11

Part 1 of lasagna being assembled in a white dish. - 12

Assemble the lasagna. You’ll be doing three layers of noodles with sauce and cheese in between, alternating between laying the noodles horizontally and vertically. (This helps hold the layers together after baking.)

Part 2 of lasagna being assembled in a white dish. - 13

Part 2 of lasagna being assembled in a white dish. - 14

Bake and allow the lasagna to rest for 10 minutes before serving otherwise it will be so gooey the slices won’t hold together. Serve and enjoy!

What to serve with lasagna?

A loaf of crusty bread with butter and classic green salad are perfect to serve alongside a plate of lasagna. You might also enjoy:

Steamed green beans
Roasted zucchini
Steamed broccoli

Lasagna slice being taken out of dish. - 15

Lasagna slice being taken out of dish. - 16

How to Freeze Lasagna

To freeze individual slices: Cut and wrap the slices individually in cling wrap and store in an airtight container or freezer bag for up to 3 months. Defrost the slice in the refrigerator and then reheat in the microwave for 2-3 minutes.

You can reheat frozen slices in the microwave as well (extend the microwave time 1-2 minutes) but I find it makes the noodles a little soggy.

To freeze an entire lasagna: Freeze unbaked lasagna, tightly wrapped for up to 3 months. Defrost in the refrigerator overnight. To bake, unwrap, cover with foil and bake at 375°F for 45 minutes. Remove foil and continue to bake until cheese is melted and the lasagna is hot all the way through (the temperature at the center of the lasagna should read 165°F), usually about 15 minutes.

If baking a frozen lasagna, extend the initial covered baking time by 15-20 minutes.

Can I make a half batch of lasagna?

Yes! If you’d like to halve this recipe, it’s easy to do so. Just cut the ingredients in half (hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider) and bake in an 8×8-inch baking dish.

Baking time will be just slightly shorter. Pull the lasagna when the top is golden and the sauce is beginning to bubble around the edges.

Close up photo of lasagna in a white dish. - 17

Close up photo of lasagna in a white dish. - 18

Can I make lasagna ahead of time?

Absolutely! Lasagna is one of the best make-ahead dishes.

To make lasagna ahead of time: Just fully assemble the lasagna and store covered in the refrigerator for up to 2 days.

When you’re ready to bake it, cover the top tightly with foil, stick it in a 375°F oven and bake for 35 minutes. Remove foil and continue to bake for about 15 minutes more, until cheese is melted and the lasagna is hot all the way through.

More Easy Recipes

American Goulash
BBQ Chicken Thighs
Teriyaki Beef
Baked Ziti
Creamy Chicken Noodle Soup

Photo of lasagna in a white dish with parsley on top. - 19

Equipment

9x13-inch baking dish
Foil

Ingredients

▢ 10 lasagna noodles
▢ 1 tablespoon olive oil
▢ 1 pound ground beef or Italian sausage *
▢ 2 24-ounce jars tomato pasta sauce
▢ Salt and pepper
▢ 1 15-ounce container ricotta cheese skim or whole milk is fine
▢ 1 large egg optional*
▢ 2 cups ( 8oz ) shredded mozzarella cheese
▢ 1 cup ( 4oz ) shredded Parmesan cheese

Instructions

Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
In a large pot of generously salted water, cook lasagna noodles according to package instructions until just al dente. Drain and set aside.
While your noodles cook, heat oil over medium-high heat. Add ground beef and cook until browned. If your meat released a lot of fat while it cooked, drain or spoon off the fat.
Add pasta sauce and simmer until beef is cooked through. Taste and add salt and pepper as needed.
In a medium bowl, whisk together ricotta cheese, egg, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Set aside.
Use a ladle to spoon 1/4 of the sauce into your baking dish. Lay 3 noodles lengthwise and top with 1/4 of the sauce. Drop 1/2 of the ricotta mixture over the top in dollops and then gently spread it out into a smooth layer. Sprinkle with 1/3 of the mozzarella and parmesan.
Lay another layer of noodles, this time using 4 and placing across the dish instead of lengthwise, trimming the edges as needed. Add the sauce, remaining ricotta, and cheese just as you did with the last layer.
Add final layer of noodles, going horizontally this time and top with remaining sauce and cheese.
Cover tightly with foil and bake for 35 minutes. Remove foil and continue to bake until cheese is melted and the lasagna is hot all the way through, about 15 minutes.
Let the lasagna sit for at least 10 to 15 minutes before cutting and serving. Serve and enjoy!

Notes

These easy Cheese Fries are the ultimate indulgent comfort food.

Today I have a fun and easy snack/meal/midnight kitchen project for you, cheesy fries!

Cheese sauce being poured over fries. - 20

Cheese sauce being poured over fries. - 21

Easy Cheesy Fries

If you’re looking for something indulgent and comforting, you really can’t beat a plate of homemade fries loaded with creamy, glorious cheese sauce .

The good news (and maybe bad news) is that this is extremely easy to make at home, and all you need is a couple of russet potatoes, cheddar cheese, and some fridge and pantry staples.

Oven-baked Homemade Fries

If you have a bag of frozen fries in your freezer, you can absolutely use those, but these oven-baked homemade fries are really good and really simple to make.

A couple potatoes, a couple of minutes to cut them into wedges and toss them with olive oil, and about half an hour in the oven, and they’ll come out golden and beautiful, with crispy edges and creamy insides, ready to be drizzled with cheese sauce.

Ingredient Notes

Russet Potatoes: Russet potatoes make the best classic potato wedges. I like to peel them, but that’s optional. If you prefer your fries with skin, just make sure your potatoes are well-scrubbed and cut them into wedges.
Milk: You can use any percentage milk you’d like in this recipe, but the higher fat the milk, the smoother and creamier your sauce will be.
Cheddar cheese: I recommend using freshly shredded cheese. The anti-caking additives in bagged, pre-shredded cheese can make your sauce lumpy. Sharp cheddar is my go-to for cheese sauces, but mild to extra sharp will all work.

How to Make Cheese Fries

Scroll down to the recipe card for the full printable recipe.

Make your wedges: Toss potato wedges with olive oil, season, and then bake until crispy on the outside and soft on the inside, flipping once about halfway through.
Start the cheese sauce: Melt butter and whisk in flour until a thick paste forms. Cook until the paste begins to turn golden (this will cook the raw flour taste out of the sauce). Slowly add in milk and whisk until mixture is thickened and bubbly around the edges.
Add cheese: Remove the sauce from heat and stir in the cheese a heaping handful at a time. Once the cheese is completely melted, add salt, pepper, and cayenne to taste.
Pour cheese sauce over fries: Serve and enjoy!!

Recommended Toppings

And if you’re feeling a little more ambitious, here are some additional cheesy fry topping ideas:

Bacon (!!)
Easy chili
Sour cream
Steamed broccoli (LOL)
Carnitas , Barbacoa , or chopped up Carne Asada to make Carne Asada Fries

Can I use a different type of potato for my homemade fries?

While russets are my preferred potato here, use whatever you have on hand. Smaller potatoes like reds will of course take less time to cook, so adjust the baking time as needed.