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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
Course: Dessert , Others
Cuisine: American , Vegetarian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Eat straight away or pop in the freezer for later.
  6. *If making ahead, add the last coconut milk layer just before serving.