Because I have big eyes, nine times out of ten I make too much smoothie mix, so I started getting into the habit of freezing the leftovers in muffin trays. My daughter, thinking they were homemade ice cream treats, would come home, pop one out of the freezer, and have it for an after-school snack.
So I had this incredible idea to start making myself individual smoothie solos. I blend the smoothie, and then add some fruit and things like hemp seed and chia to the top so I know what’s in them.
To keep these pareve, I blend some frozen mango with ¾ cup almond milk and ¼ cup coconut cream (instead of the milk), and I get a great 5-minute soft ice cream that I can eat as is out of the Cuisinart or blender. There’s no need to freeze them further…and they have no added sugar.
So now I make the ice cream, so I can then make the smoothie solo, so I can have a treat at my fingertips—no wait or cleaning needed!
1½ cups Bodek Frozen Mango Chunks
1 cup whole milk (creamier results and less sugar compared to skim)
Assorted fruit, such as pomegranate, guava, orange, strawberries, blueberries
Assorted superfoods, such as hemp seeds, chia seeds, and nuts (like slivered raw almonds
Honey or agave for extra sweetness (optional)
- Throw everything into a strong blender or food processor and blend till smooth. Serve immediately as ice cream.
- To make the smoothie solos, line a muffin tin with wrappers and fill to the top with mango ice cream. Top with your favorite combination of fruits and superfoods. Freeze for 1-2 hours.
Yield: 2 smoothies or 6 to 8 mini smoothie solos