Ingredients

1 whole firm banana (not overripe)
2 teaspoons honey
2 teaspoons white sugar
3 cups creamy half-fat vanilla bean ice cream
1/2-1 cup unsweetened vanilla almond milk, or substitute another milk
1 teaspoon vanilla extract
Caramel sauce
Chocolate sauce
1 maraschino cherry, optional

Directions

Preheat the grill to medium heat.

Leave the peel on the banana. Slice the banana in half through the middle and then in half lengthwise, so you have 4 sections of banana.

Drizzle 1/2 teaspoon of honey on each of the banana sections, then sprinkle 1/2 teaspoon sugar on each section. Rub in the honey and sugar mixture to coat the banana thoroughly. Let the banana sections sit for 3-4 minutes.

Place the banana sections facedown on the grill and grill for about 2 minutes, or until marks appear on the banana.

Turn the sections over and then cook for another 3-4 minutes, or until the peel starts to pull away from the banana.

Remove the bananas from the grill.

Place 3 sections of the grilled banana in a blender with the ice cream, milk and vanilla extract.

The milk variance depends on how thick or thin you want your shake. If you want it thicker, only use 1/2 cup of milk. If you want it thinner, use the entire cup.

Blend until smooth.

Top the shake with caramel and chocolate sauce as desired. Optionally, top the shake with a maraschino cherry. Garnish with the remaining banana section.