Ingredients
Scale
- 1 ½ cups frozen raspberries (must be frozen for thickness)
- ½ frozen banana, sliced
- ½ cup plain non-fat Greek yogurt (or coconut yogurt for vegan)
- ¼ cup unsweetened almond milk (add more only if necessary)
- 1 tablespoon chia seeds
- 1 teaspoon honey or maple syrup (optional)
- Toppings: ¼ cup low-sugar granola, fresh raspberries, 1 tablespoon hemp hearts, and a few slices of kiwi.
Instructions
- Step 1: Prepare the Frozen Base. Place your frozen raspberries and frozen banana slices into a high-powered blender. Using frozen fruit is the most important step to achieving that viral “ice cream” texture. If your blender isn’t very strong, let the fruit sit at room temperature for two minutes before starting to blend.
- Step 2: Blend to Creamy Perfection. Add the Greek yogurt, chia seeds, and half of the almond milk to the blender. Start blending on the lowest speed. Use the blender’s tamper to push the frozen fruit down toward the blades. Gradually increase the speed, adding the remaining almond milk only if the blades stop moving. Process until the mixture is completely smooth and holds its shape.
- Step 3: Plating and Topping. Scoop the thick raspberry mixture into a chilled bowl. Use the back of a spoon to create a smooth surface or decorative swirls. Arrange your granola in a neat line down the center. Add the fresh raspberries, kiwi slices, and a sprinkle of hemp hearts. Serve immediately before it begins to melt.
- Cook Time: 5 minutes