I was feeling rather mopey and cranky when I woke up this morning and I wasn’t in the mood for anything heavy despite the fact that I knew I had a hectic day ahead of me.
This, of course, led to the toasting of a few slices of cheese-pimento bread (the ciabatta sort, not the brioche kind) with a generous schmear of crunchy peanut butter. Quite substantial, really, and unusual – but the madness didn’t end there.
To put it bluntly, I made a milkshake with virtually everything but the kitchen sink.
This shake was the end result of having a glut of bananas at home, a mango-cream refrigerator cake in the freezer, some pistachio ice cream, and some homemade caramel. Rich, nutty, slightly fruity, and really substantial, this was a fan-bloody-tastic way to perk myself up for the day ahead. My brother thinks it’s a mad but scrumptious idea, hence the name Liquid Insanity. :p
- 1 cup milk
- 3 ice cubes
- 1/4 cup pistachio or vanilla-almond ice cream
- 1/4 cup mango-cream refrigerator cake or crema-de-fruta pudding
- 1 teaspoon caramel (homemade or tinned)
- 1 banana, peeled and chunked
Blitz the ingredients in a blender at a high speed (Liquefy on an Osterizer) for 30 seconds. Lower speed (Frappe on an Osterizer) and blend an additional 30 seconds.
Pour into a tall (16oz.) glass; may also be split between two 8oz. glasses.
Serves 1 (for the large) or 2.
Substitutions… Oh, just in case you don’t have a refrigerator cake in your freezer or caramel in the fridge, substitute an equal amount of mango or peach ice cream and half a graham cracker for the cake and an equal amount of condensed milk for the caramel.