Ingredients
Scale
- 1 ½ cups frozen strawberries
- 1 large frozen banana (sliced before freezing)
- ¼ cup Greek yogurt or unsweetened almond milk (use less for a thicker base)
- 1 teaspoon honey or maple syrup (optional)
- ¼ cup low-sugar granola
- Handful of fresh blueberries
- 3–4 fresh strawberry slices
- 1 teaspoon chia seeds or hemp hearts
Instructions
- Gather your frozen fruit and liquid base. Ensure your banana is fully frozen, as this is the secret to the creamy “nice cream” texture. If you have a standard blender, let the frozen fruit sit on the counter for two minutes to soften slightly before starting.
- Place the frozen strawberries, frozen banana slices, and your choice of Greek yogurt or almond milk into a high-powered blender. Start on a low speed and use a tamper to push the ingredients down toward the blades. Increase the speed gradually until the mixture is completely smooth and looks like thick sorbet. Avoid adding too much liquid, or you will end up with a drinkable smoothie instead of a bowl.
- Scoop the thick strawberry banana mixture into a chilled bowl. Use the back of a spoon to smooth out the top or create a decorative swirl. Top the bowl with the granola, fresh blueberries, strawberry slices, and a sprinkle of chia seeds. Serve immediately while the base is still firm and cold.
- Cook Time: 5 minutes