Ingredients
Scale
- 1 ½ cups frozen wild blueberries
- 1 large frozen banana (sliced before freezing)
- ¼ cup Greek yogurt or almond milk yogurt
- 2–4 tablespoons unsweetened almond milk (or liquid of choice)
- 1 teaspoon honey or maple syrup (optional)
- ½ teaspoon vanilla extract
- Optional Toppings: Fresh blueberries, granola, chia seeds, sliced almonds, or a drizzle of almond butter
Instructions
- Preparation: Gather all your ingredients and ensure your fruit is fully frozen. Using frozen fruit is the secret to achieving that signature thick, sorbet-like consistency. If your blender is not high-powered, let the frozen fruit sit on the counter for two minutes to slightly soften before you begin. Measure out your liquid carefully, as adding too much will turn your bowl into a drinkable smoothie.
- Blending: Place the frozen blueberries, frozen banana slices, yogurt, vanilla extract, and two tablespoons of your liquid into a high-speed blender. Start blending on the lowest speed, using a tamper to push the frozen fruit down toward the blades. If the mixture stalls, add an additional tablespoon of liquid at a time. Continue blending until the mixture is completely smooth and no large fruit chunks remain. The consistency should be thick enough to hold its shape on a spoon.
- Plating: Transfer the thick blueberry mixture into a chilled bowl immediately. Use the back of a spoon to smooth the surface or create a decorative swirl. Now comes the fun part: the toppings! Arrange your fresh berries, granola, and seeds in neat rows or a scattered pattern across the top. Serve immediately while the base is still icy and firm for the best eating experience.
- Cook Time: 5 minutes