Black Forest Chocolate Frappe with Cherries and Banana Tips, FAQ & printable recipe

Tips for success

Chill the glass and the blender jug before you start, so the frappe stays thick and cold from the first sip to the last. A cold glass slows the melting of the ice, and a chilled jug helps the blades crush the ice more cleanly.

Place the glass in the freezer for about ten minutes while you prepare the fruit. This small step makes a noticeable difference, especially on a warm day when the drink can thin quickly. Keep the whipped cream chilled until the moment you pipe it, so the swirl holds its shape on top of the frappe.

Taste the mixture before you pour it into the glass, and adjust the flavor if needed. Ripe fruit and sweet dark chocolate may be enough, but a darker chocolate will give a more bitter, intense flavor. If the drink tastes flat, a small pinch of salt can bring out the chocolate and cherry notes. For a sweeter frappe, choose a ripe banana with plenty of brown spots. Keep the portions small, because the drink is rich and thick, and two tall glasses are plenty for a dessert serving.

Variations

• Hazelnut version: Swap the roasted almonds for toasted hazelnuts. Their rich, slightly sweet flavor pairs closely with dark chocolate and gives the frappe a warm, nutty note that suits the cherries well.
• Non-dairy frappe: Use oat milk or soy milk in place of cow's milk. Blend the same way, and the drink will still be thick, smooth and deep brown, with the same chocolate and cherry flavor.
• Frozen cherry frappe: Use frozen dark cherries, thawed and drained, for a convenient version outside cherry season. Drain the juice well so the frappe stays thick and does not become watery in the blender.
• Extra chocolate finish: Add a few extra chocolate curls on the whipped cream and a drizzle of melted dark chocolate down the glass. This adds a glossy, bolder look for guests and a stronger chocolate taste.

Storage and make-ahead

Fridge

Refrigerate leftover frappe in a sealed jar for up to 24 hours, then shake before drinking.

This frappe is best served the moment it is blended, because the ice melts quickly and the texture thins over time. If you have leftovers, pour them into a clean jar with a tight lid and refrigerate them within two hours of blending. Cover the jar and keep it cold, away from strong odors. The frappe will separate slightly as it stands, so shake or stir it well before drinking.

Do not leave the drink at room temperature for longer than two hours, especially when it contains milk. The whipped cream should be stored separately in the refrigerator, and it is best piped fresh. Dark chocolate curls keep well in an airtight container at cool room temperature for up to a few weeks.

You can prepare most of the components in advance, which makes assembling the frappe quick. Pit and halve the dark cherries, slice the banana, and roast and cool the almonds the day before. Store the cherry halves and banana rounds in separate covered containers in the refrigerator, and keep the almonds in an airtight jar at room temperature.

Grate the dark chocolate and store the curls in a sealed container so they stay dry. Whip the cream shortly before serving, because it loses its height over time. The frappe itself should be blended just before serving, since the ice and banana change texture quickly once blended. With these steps done ahead, the final blend and garnish take only a few minutes.

Serving ideas

Serve the frappe in a tall glass, with a wide straw and a long spoon so the whipped cream can be enjoyed with each sip. Pipe the cream high in a single swirl, then let the chocolate drip down the sides to create the finished look.

Add a few cherry halves or a small pile of chocolate curls on the cream for a clear hint of the black forest flavor. Set the glass on a small plate or a folded napkin to catch any drips, and place it at the table right away so the frappe stays cold and the cream keeps its shape.

This frappe works well as a dessert or an afternoon treat, and it pairs nicely with a simple vanilla or shortbread cookie on the side. For a more relaxed serving, offer it at a small gathering with a plate of fresh fruit, so guests can add extra cherries or banana to their glass. Keep the rest of the menu light, since the drink is rich and sweet on its own. Pour the frappe just before guests sit down, and offer a spoon with each glass so the whipped cream and the thick drink can be enjoyed together.

Frequently asked questions

Recipe card

Black Forest Chocolate Frappe with Cherries and Banana

Prep 20 minCook 2 minTotal 22 minServes 2

Ingredients

• 1 cup fresh dark cherries, pitted and halved
• 1 ripe banana, sliced into rounds
• 1/4 cup roasted almonds
• 2 oz dark chocolate, for grating
• 1 cup milk
• ice cubes, a generous handful, to taste
• whipped cream, for topping, to taste

Instructions

1. Pit the dark cherries and cut them in half with a chef's knife. Slice the ripe banana into rounds. Set the roasted almonds beside the fruit on a wooden cutting board so everything is ready to add.
2. Grate the block of dark chocolate on a fine metal grater over the board. Let the thin chocolate curls fall in a loose pile so they can be added straight to the blender.
3. Add the cherries, banana, almonds and grated chocolate to the clear glass blender jug. Pour in the milk and add a generous handful of ice cubes. Place the lid firmly on the jug.
4. Blend on high until the mixture is smooth, thick and deep brown, with small flecks of cherry still visible. Stop once the ice is fully crushed and the frappe pours slowly.
5. Pour the frappe into a tall glass and let it settle. Pipe a high swirl of whipped cream on top, then let dark chocolate drip down the sides of the glass for the final presentation.
6. Serve the frappe at once with a straw and a spoon for the cream. Stir gently before drinking so the chocolate and cherry flecks blend through the milk and ice.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

11 g

Carbohydrates

68 g

Fat

24 g

Fiber

7 g

Sugar

50 g

Sodium

140 mg

Automatic estimate from the ingredient list, not laboratory-verified.