Ingredients
Scale
- 1 ½ cups frozen dark sweet cherries (pitted)
- ½ frozen banana (sliced before freezing for easier blending)
- 1/3 cup plain Greek yogurt (or silken tofu for a vegan option)
- 2–4 tablespoons unsweetened almond milk (add sparingly)
- 1 tablespoon chia seeds
- ¼ cup gluten-free granola
- Fresh berries and hemp hearts for topping
Instructions
- Step 1: Prep Your Frozen Base. For the thickest possible consistency, ensure your cherries and banana are completely frozen. If you are freezing them yourself, peel the banana and slice it first to prevent your blender motor from overworking. Place the frozen cherries and banana slices into a high-powered blender container.
- Step 2: Blend for Texture. Add the Greek yogurt and two tablespoons of almond milk to the blender. Start the blender on the lowest speed and use a tamper to push the frozen fruit down into the blades. Only add more almond milk one tablespoon at a time if the blades are spinning freely without catching the fruit. Continue blending until the mixture is smooth and resembles thick soft-serve ice cream.
- Step 3: Assemble and Top. Spoon the thick cherry mixture into a chilled bowl. Use the back of a spoon to create a smooth surface or a decorative swirl. Arrange your granola in a neat line down one side, followed by fresh berries, chia seeds, and hemp hearts. Serve immediately before the “viral” texture begins to melt.
- Cook Time: 5 minutes