Why You’ll Love This Chocolate Peanut Butter Shake

• It’s unbelievably quick and easy. Seriously, if you can operate a blender, you’re already a pro. There’s no cooking involved, and the cleanup is a breeze, which means you’re moments away from shake heaven with minimal fuss.
• The texture is pure magic. We’re aiming for that perfect, luxuriously thick and creamy consistency that’s almost like soft-serve ice cream. It’s thick enough to eat with a spoon but sippable through a sturdy straw—the best of both worlds.
• It’s endlessly customisable. This recipe is a fantastic base camp for your own adventures. Feeling extra? Throw in a banana for a creamier texture, a shot of espresso for a mocha twist, or even a handful of spinach (you won’t taste it, I promise!) for a hidden nutrient boost.
• It feels indulgent but is made with simple, whole ingredients. Unlike store-bought versions packed with stabilisers and corn syrup, you control exactly what goes in here. It’s a treat that truly satisfies without any of the mystery ingredients.

Ingredients & Tools

• 2 large frozen bananas (sliced before freezing)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp natural peanut butter (the kind where the oil separates)
• 250 ml milk of your choice (dairy, almond, or oat work beautifully)
• 1 tsp vanilla extract
• 1-2 tbsp maple syrup or honey (optional, depending on your sweetness preference)
• A pinch of sea salt
• Ice cubes (a small handful, if you want it even thicker and colder)

Tools: A high-speed blender is ideal, but any decent blender will work.

The frozen bananas are the real star here—they create that incredible, creamy, ice-cream-like base without any actual ice cream. And please, use natural peanut butter! The slight saltiness and pure peanut flavour make all the difference compared to the sweetened, homogenised kinds. That pinch of salt might seem small, but it’s the secret weapon that makes the chocolate and peanut flavours really pop.

Serves: 1 large or 2 smaller shakes | Prep Time: 5 mins | Cook Time: 0 mins | Total Time: 5 mins

Before You Start: Tips & Ingredient Notes

• Freeze your bananas correctly. This is non-negotiable for the perfect texture. Peel ripe bananas (those with brown spots are sweetest!), slice them into chunks, and spread them on a parchment-lined tray to freeze solid. This prevents one giant, un-blendable banana lump.
• Understand your peanut butter. Natural peanut butter can be stiff. If it’s been in the fridge, let it sit at room temperature for a bit or give the jar a very warm water bath to make it easier to scoop. This ensures it blends in smoothly instead of clumping.
• Taste as you go. Blenders vary in power, and ingredient sizes differ. After your initial blend, stop and taste. Need it sweeter? Add a touch more maple syrup. Too thick? A splash more milk. This shake is yours to command.
• Don’t skip the salt. I know I already mentioned it, but it’s that important. Salt enhances sweetness and balances flavours. It cuts the richness and prevents the shake from tasting one-dimensionally sweet.

How to Make Chocolate Peanut Butter Shake

Serving Suggestions

Complementary Dishes

• A warm, flaky croissant — The buttery, savoury layers of a good croissant are a fantastic textural contrast to the cold, creamy shake. Tearing off a piece and dipping it is pure bliss.
• Salty, crispy bacon — Hear me out! The salty, smoky crunch of bacon is an unexpectedly brilliant pairing with the sweet shake. It’s the ultimate sweet-and-salty brunch move.
• Fresh berry salad — A small side of tart strawberries or raspberries provides a bright, acidic counterpoint that cleanses the palate between rich sips.

Drinks

• A glass of cold brew coffee — Sipped alongside the shake, the bitter, smooth coffee highlights the chocolate notes and offers a caffeine kick that cuts through the richness.
• Sparkling water with lemon — The effervescence and citrus zing are incredibly refreshing and prevent the shake from feeling too heavy, making the whole experience feel more balanced.

Something Sweet

• A chewy oatmeal raisin cookie — The warm spices and chewy texture of the cookie complement the shake’s flavours without competing. It’s a homely, comforting combination.
• A small square of dark chocolate — For the true chocoholic, letting a piece of high-quality dark chocolate melt on your tongue after a sip intensifies the cocoa experience beautifully.

Top Mistakes to Avoid

• Mistake: Using fresh, unfrozen bananas. This is the number one reason shakes turn out watery and thin. The frozen bananas are what give the shake its thick, creamy, milkshake consistency. Without them, you’ll just have a flavoured milk drink.
• Mistake: Adding too much liquid too soon. It’s much easier to thin a thick shake than to thicken a thin one. Start with the recommended amount of milk, blend, and then only add more if you absolutely need to. Patience is key!
• Mistake: Blending on high speed immediately. Jamming your blender from 0 to 100 can strain the motor, especially with frozen ingredients. Always start low and gradually increase the speed to achieve a smooth blend without burning out your appliance.
• Mistake: Using sweetened peanut butter. Sweetened peanut butter often contains added oils and sugars that can make the shake overly sweet and greasy. Natural peanut butter provides a purer, richer peanut flavour that lets the chocolate shine.

Expert Tips

• Tip: For a protein-packed version, add a scoop of your favourite chocolate or vanilla protein powder. It blends right in and makes this shake a fantastic post-workout recovery meal. Just be aware it might thicken the shake further, so you may need an extra splash of milk.
• Tip: Make it a “malt” style shake by adding a tablespoon of malted milk powder. It gives that classic old-fashioned diner flavour that is deeply nostalgic and deliciously complex.
• Tip: Prep individual smoothie packs. To make your mornings or snack times even faster, pre-portion the frozen banana slices, cocoa powder, and peanut butter into freezer bags. When the craving hits, just dump the bag contents into the blender, add the milk and vanilla, and blend.
• Tip: For an ultra-decadent treat, use chocolate milk instead of plain milk. It doubles down on the chocolate flavour and creates an even richer, more dessert-like experience. Perfect for a special occasion.

FAQs

Can I make this shake ahead of time?
You can, but it’s best enjoyed immediately. If you must prep it, blend it and store it in a sealed container in the freezer for up to an hour. Any longer and it will freeze solid. Give it a good stir or a quick re-blend before serving. The texture will be a little icier, but the flavour will still be great. For true make-ahead, I’d recommend prepping the frozen ingredient bags as mentioned in the tips.

My shake is too thin! How can I fix it?
Don’t worry, it happens! The easiest fix is to add more frozen elements. Toss in a few more frozen banana slices or a handful of ice cubes and blend again. If you don’t have either, a spoonful of Greek yogurt or even a few frozen cauliflower florets (they’re neutral in flavour, I swear!) will help thicken it up without watering it down.

Can I make this vegan?
Absolutely, and it’s incredibly easy. Simply use a plant-based milk like almond, oat, or soy milk, and ensure your peanut butter is vegan (most natural ones are). Use maple syrup instead of honey as your sweetener. It’s a wonderfully creamy and satisfying vegan treat.

What can I use instead of peanut butter?
Any nut or seed butter will work wonderfully. Almond butter, cashew butter, or sunflower seed butter are all fantastic alternatives. Each will bring its own unique flavour profile—almond butter will be a bit milder, for example—so feel free to experiment and find your favourite combination.

My blender isn’t very powerful. Will it work?
It might struggle a bit, but there are ways to help it along. First, make sure your banana slices are small. Second, let the frozen bananas sit on the counter for 5-7 minutes to take the deepest edge off the freeze. Third, use a little more liquid to start with to help the blades move. And finally, pulse patiently, scraping down the sides frequently, rather than trying to blend on high continuously.