Frozen Fruit Smoothie Bowl Recipe

I’m sharing thick smoothie bowl ideas made from frozen fruit that fit paleo, dairy free, gluten free, and vegan diets, plus easy Smoothie Bowl Combinations to mix and match for fuss free breakfasts.

I can’t get over how creamy a bowl becomes when you start with a frozen ripe banana and a splash of coconut cream. It somehow tastes like dessert but it’s breakfast, and that gap keeps making me try new combos.

I keep scribbling different Smoothie Bowl Combinations in my notes, some pretty wild some simple, and reading Fruit Smoothie Ideas always sparks one more idea, a texture twist or color swap. The bowls are bright, a little surprising and oddly satisfying, the kind that makes you pause and actually want to eat slowly.

Ingredients

• Frozen banana: Creamy base natural sweetness lots of fiber and potassium keeps texture thick
• Frozen mango or berries: Mango brings tropical sweetness berries add tang and antioxidant rich color
• Coconut milk: Full fat coconut milk adds silky fat richer mouthfeel and slight coconut flavor
• Nut butter: Almond or cashew butter adds protein healthy fats and nutty creaminess
• Chia seeds: Tiny seeds that swell with liquid add fiber and omega three boost
• Hemp seeds: Soft crunch complete plant protein offers minerals like magnesium and iron
• Shredded coconut: Adds chew and tropical aroma a little extra healthy fat and texture
• Avocado (optional): Makes bowl ultra creamy adds monounsaturated fats and keeps you fuller longer

Ingredient Quantities

• 1 large frozen ripe banana peeled and sliced
• 1 cup frozen mango chunks or frozen mixed berries
• 1/4 cup full fat canned coconut milk or coconut cream
• 1 to 2 tablespoons almond butter or cashew butter
• 1 teaspoon vanilla extract
• 1 teaspoon maple syrup or 1 pitted Medjool date optional
• 1 tablespoon chia seeds
• 1 tablespoon hemp seeds
• 1 tablespoon unsweetened shredded coconut
• pinch sea salt
• 1 small ripe avocado optional
• toppings: fresh berries sliced banana chopped nuts or grain free paleo granola cacao nibs optional
• optional scoop plant based protein powder (pea or hemp)

How to Make this

1. Pull the frozen banana out for 2 to 3 minutes so it loosens up a bit, don’t let it melt though.

2. Add to a high speed blender or food processor: the frozen banana, 1 cup frozen mango chunks or mixed berries, 1/4 cup full fat canned coconut milk or coconut cream, 1 to 2 tablespoons almond or cashew butter, 1 teaspoon vanilla extract, 1 teaspoon maple syrup or 1 pitted Medjool date, 1 tablespoon chia seeds, 1 tablespoon hemp seeds, 1 tablespoon unsweetened shredded coconut, a pinch of sea salt, and if using, the small ripe avocado and scoop of plant based protein powder.

3. Pulse a few times to break up the frozen fruit first, then blend continuously, stopping to scrape down the sides as needed.

4. If the mix is too thick to move, add coconut milk by the teaspoon until it just reaches a thick, soft-serve consistency you can eat with a spoon; too thin and it wont be a bowl so go slow.

5. If it seems too thin, toss in a few more chunks of frozen banana or fruit and pulse again; if it’s grainy from seeds blend a little longer, but dont overheat it.

6. Taste and adjust sweetness or salt — add a bit more maple or another date if you want sweeter, or a tiny extra pinch of sea salt to brighten flavors.

7. Spoon the smoothie into bowls, packing it down a little so it looks dense and creamy.

8. Top with fresh berries, sliced banana, chopped nuts or grain free paleo granola, extra hemp seeds, a sprinkle of shredded coconut and cacao nibs if you like; drizzle almond butter on top for extra richness.

9. Eat right away for best texture, or freeze leftovers in an airtight container and let sit 5 to 10 minutes at room temp before scooping next time.

10. Tips: use the thickest frozen fruit you can, keep liquids minimal, and a short burst on high speed gives a creamier result.

Equipment Needed

1. High speed blender or food processor, to break up and blend the frozen banana and fruit
2. Rubber spatula or silicone scraper, for scraping down the sides and packing the bowls
3. Measuring cups and measuring spoons (1/4 cup, tbsp, tsp) for the coconut milk, seeds, maple etc
4. Sharp knife and cutting board, to slice banana and avocado if using
5. Small teaspoon, to add coconut milk slowly and to taste as you go
6. Large spoon or ice cream scoop, to pack and serve the soft serve into bowls
7. Serving bowls (2 or more), pack it down so it looks dense and creamy
8. Freezer safe airtight container with a lid, for storing leftovers and quick re-freeze

FAQ

Frozen Fruit Smoothie Bowl Recipe Substitutions and Variations

• Frozen ripe banana (for creaminess and sweetness): silken tofu 1/2 cup, frozen avocado 3/4 cup, 1/2 cup cooked sweet potato, 1/2 cup plain Greek yogurt if you eat dairy
• Frozen mango chunks or mixed berries: frozen peaches, frozen pineapple, frozen cherries, or extra sliced banana plus a few ice cubes
• Full fat canned coconut milk or coconut cream: full-fat coconut yogurt or plain whole-milk yogurt, oat milk plus 1 tbsp coconut oil, almond milk plus 1 tbsp tahini, or 1/4 cup silken tofu blended
• Almond butter or cashew butter: peanut butter, sunflower seed butter for nut-free option, tahini, or 2 tbsp hemp seeds blended for a nutty creaminess

Pro Tips

– Freeze the banana in flat slices so it blends smoother, not in one big chunk. Pull it out for just a couple minutes before blending, pulse first to break things up, then add coconut milk by the teaspoon until it moves; dont dump liquid in or you’ll end up with a pourable smoothie not a bowl.

– If you want super creamy and not gritty, bloom the chia for 5 minutes in a teaspoon or two of coconut milk before adding, and add hemp seeds at the end or sprinkle on top. Protein powder can make it chalky so mix it with the nut butter first or add an extra bit of banana or avocado to mask that dry taste.

– Use short bursts on high and scrape the sides often so the motor doesnt heat the mix and turn it icy or runny. If it starts to warm up, stop and pop the bowl in the freezer for 5 minutes then finish.

– Keep crunchy toppings separate until the last second and press the bowl down with the back of a spoon so it looks dense. For leftovers freeze flat in a shallow airtight container, then let sit 5 to 10 minutes at room temp before scooping so it softens evenly.