Ingredients
Scale
- 2 cups frozen strawberries
- 1 frozen banana, sliced
- 1/4 cup Greek yogurt (or dairy-free alternative)
- 1/4 cup almond milk (add more only if necessary)
- 1 tablespoon honey or maple syrup (optional)
- Toppings: Fresh strawberry slices, granola, chia seeds, shredded coconut, and a drizzle of almond butter
Instructions
- Step 1: Prep the Frozen Base Ensure your fruit is completely frozen before starting. Using frozen strawberries and bananas is the secret to achieving that signature thick, spoonable texture. Place the frozen strawberries and the sliced frozen banana into the base of a high-speed blender. Avoid using fresh fruit for the base, as it will result in a runny consistency similar to a traditional drinkable smoothie.
- Step 2: Blend to Creamy Perfection Add the Greek yogurt, sweetener, and half of the almond milk to the blender. Start the blender on a low speed, using a tamper to push the frozen fruit down toward the blades. Slowly increase the speed. If the blades are spinning without catching the fruit, add the remaining milk one tablespoon at a time. Blend only until the mixture is smooth and resembles thick soft-serve ice cream. Do not over-blend, or the heat from the motor will start to melt the bowl.
- Step 3: Plate and Decorate Spoon the thick strawberry mixture into a chilled bowl. Use the back of a spoon to smooth out the top or create decorative swirls. Quickly add your toppings while the base is still firm. Arrange the granola in a neat line, place the fresh strawberry slices in a fan pattern, and sprinkle the seeds and coconut over the top. Finish with a drizzle of almond butter for extra creaminess and serve immediately.
- Cook Time: 5 minutes