The secret to making thick smoothie bowls

But how do you get them to be that soft-serve ice cream consistency? It’s all about ratios, a good blender, and patience. For a large bowl, I use 1/4 cup of milk or less. Always start with less because you can add more as needed. We have a Vitamix E310 blender which comes with a tamper which is basically a stick that pushes things down into the blades. This is where patience comes in. It’s going to be VERY loud and take a minute or two of pushing the food into the blades before it’s smooth. Trust the process.

The best ingredients

Like I said, smoothie bowls can be super healthy for you but taste like a treat. I don’t use ice in my bowls, instead I use frozen fruit and veggies. I buy a mix of pre-frozen items and also fresh items so I can dice it up the way I want it before freezing. Bananas are a great example of this. I never understand why people put a whole banana in the freezer, peel and all. It doesn’t peel well frozen. It makes your hands freeze while trying to peel it, and banana chunks blend way better than a whole or half banana anyway.

Also, consider the taste of your powders! If you use a protein that’s chalky and tastes gross, it’s still going to be chalky and gross in your smoothie. Collagen also makes a great, easily dissolvable protein source. You get what you pay for. If you want a tasty smoothie bowl, stop buying cheap protein. Also, one thing people overlook is the amount of servings you pay for! Many proteins look cheaper but if you calculate price per serving, they are just as expensive as the “high end” ones which come in bulk. I’ve used this superfood protein blend for over 4 years. It’s the best. I wouldn’t pay for anything that sucks.