Creamy Strawberry Banana Smoothie
A thick, frosty strawberry banana smoothie that uses frozen milk cubes to stay creamy and berry-forward without the watery fade-out of traditional ice-based blends.
Equipment
- Blender
- Ice cube tray
Ingredients
- 290 g Frozen strawberries
- 355 ml Whole milk
- 1 Ripe banana
- 25 g Strawberry jam
Instructions
Prep the frosted milk cubes
- Pour about half of the 355ml whole milk into an ice cube tray and freeze until solid to create milk cubes that chill the drink without watering it down.
Build the blender jar
- Add the remaining liquid milk to the blender first, then add the frozen milk cubes, 290g frozen strawberries, 1 ripe banana, and 25g strawberry jam.
- Press the fruit down gently if it is sitting high above the blades to ensure a smooth, even start for the blending process.
Pulse, then blend until silky
- Pulse 5 to 7 times, just enough to crack the frozen chunks into smaller pieces and protect your blender motor.
- Blend on high speed for about 1 minute until the smoothie looks glossy, uniform, and perfectly emulsified.
- Perform a quick sensory check to ensure it is thick enough to hold a straw upright and frosty to the touch.
Notes
Safety Tip: Pulse the blender first to break up frozen chunks, which protects the motor and prevents grainy bits in the final texture.
Texture Tip: Use frozen milk cubes instead of water-based ice to keep the smoothie thick and creamy without it turning bland as it melts.
Flavor Tip: Add a small squeeze of lemon or a tiny pinch of sea salt to brighten the strawberry flavor and make the natural sweetness pop.
Storage Tip: This smoothie is best within 20 minutes, but it can be stored in the fridge for up to 24 hours, just shake well before drinking as separation is normal.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.