Creamy Tropical Fruit Slushies
A high-powered blender makes quick work of chopping the ice cubes for a smooth frozen bite. Blend on low for 1 minute to break up the ice chunks before raising the speed to create a frothy mixture. Use both flavors of almond milk or choose just the Coconut Blend for extra tropical flavor.
Servings 4 slushies
Ingredients
- 10 frozen strawberries about 1 cup
- 1 cup Almond Breeze almondmilk Hint of Vanilla Unsweetened divided
- 1 cup sliced frozen banana
- ¾ cup Almond Breeze Coconut Blend almondmilk divided
- ½ cup orange juice
- ⅛ teaspoon stevia or sugar
- 16-20 ice cubes about 2 ½ cups
Instructions
- Add the frozen strawberries to a blender container with ¾ cup Hint of Vanilla almond milk. Blend on low for 30 seconds then increase the power to high and blend until smooth, about 1 minute. Pour the mixture into 4 clear plastic cups.
- Rinse the container then add the frozen banana, 8 ice cubes and ½ cup Coconut Blend almond milk. Blend on low for 30 seconds then increase the power to high and blend until smooth, about 1 minute. Gently spoon the mixture over the strawberry layer.
- Rinse the container again, then add ½ cup orange juice with ¼ cup Hint of Vanilla almond milk and 10 ice cubes. Blend on low for 30 seconds then increase the power to high and blend until smooth, about 1 minute then spoon over the banana layer.
- Rinse the container and add the remaining ¼ cup Coconut Blend almond milk with the stevia and 8 ice cubes. Blend on low for 30 seconds then increase the power to high and blend until smooth, about 1-2 minutes until the coconut blend is frozen. The mix will be somewhat separated, use a spoon to spoon the frozen coconut mixture on top.
- Eat straight away or pop in the freezer for later.
- *If making ahead, add the last coconut milk layer just before serving.