As temperatures soar, cooked foods lose their appeal while frozen treats reign supreme. Lest we reach for ice cream every time, here are 10 delicious frozen smoothies you can make ahead and freeze.  

Practical and nutritious, each of these is ready to cool your hottest day.  Peaches, mangos, kiwi and more, served up smoothie style, are effortless meals that eat like treats. Whiz up a batch and store in the freezer until you need one of these delightful recipes!

I’m sharing my favourite recipes with you.  Let me know what you think and please share both your comments and your favourites with me in the Comments section below.

Remember, I am always listening.

Tosca


  1. Watermelon Strawberry Smoothie

Ingredients:

1 cup fresh or frozen strawberries

2 cups fresh watermelon, seeded and cut into chunks

6” piece cucumber, peeled

1 cup plain, organic kefir

1 Tbsp organic maple syrup

1/2 cup ice cubes

 

Method:

Process all ingredients in a high-speed blender.

Serve immediately.

Yield: 2 servings


  1. Blueberry Banana Citrus Cooler Smoothie

Ingredients:

3/4 cup coconut water

1 banana, peeled (if you have a frozen banana from your overripe stash, now is the time to use it)

1/2 cup frozen or fresh blueberries

1 navel orange, peeled and broken into chunks

6” piece cucumber, peeled

2 pitted dates

 

Method:

Process all ingredients in a high-speed blender.

Serve immediately.

Yield: 2 servings


  1. Creamy Kiwi Avocado Refresher

Ingredients:

1 cup coconut water

4 large pitted dates

1 whole avocado, peeled and pitted

1 cup baby kale or spinach

1 cup ice cubes

 

Method:

Process all ingredients in a high-speed blender.

Serve immediately.

Yield: 2 servings


  1. Mango Apricot Creamsicle Smoothie

Ingredients:

3/4 cup full fat, plain yogurt

1/4 cup coconut water

1 cup mango chunks

2 – 3 apricots, pitted

1 tsp ground cinnamon

1 tsp good quality vanilla extract

1 lime, juiced

1/2 cup ice cubes

 

Method:

Process all ingredients in a high-speed blender.

Serve immediately.

Yield: 2 servings


  1. The Everything Smoothie

Ingredients:

1/2 cup nut milk of your choice, homemade if possible

2 kiwi fruit, peeled

2 apricots, pitted

1/2 cup each frozen mango and peach slices

1/2 green apple

1 cup baby kale leaves

1 Tbsp ground flax seeds

1 cup ice cubes

 

Method:

Process all ingredients in a high-speed blender.

Serve immediately.

Yield: 2 servings


  1. Clean, Green and Mean Smoothie

Ingredients:

3/4 cup coconut water

1 green apple, cored and pitted

2 cups baby spinach and/or kale greens

2 kiwi fruit, peeled

1 Tbsp maple syrup

1 Tbsp coconut oil

 

Method:

Process all ingredients in a high-speed


blender.

Serve immediately.

Yield: 2 servings


  1. Cherry Berry Smoothie

Ingredients:

3/4 cup coconut water

1/2 cup plain, full fat, organic kefir

1/2 cup each frozen cherries, strawberries, blackberries, raspberries and blueberries

handful fresh basil leaves, well rinsed

1 Tbsp coconut oil

1 Tbsp chia seeds

 

Method:

Process all ingredients in a high-speed blender.

Serve immediately.

Yield: 2 servings


  1. Cool as a Cucumber Smoothie

Ingredients:

1/2 cup nut milk of your choice, homemade is best

2 cups cantaloupe pieces

1 cup honeydew melon

1 cup baby spinach and/or kale

2 limes, juiced

pinch cayenne pepper

1 cup ice cubes

 

Method:

Process all ingredients in a high-speed blender.

Serve immediately.

Yield: 2 servings


  1. Basic Creamy Fruit Smoothie

Ingredients:

1 cup plain, organic kefir

1/2 frozen banana

1 cup baby spinach leaves

1 Tbsp coconut oil

3 pitted dates

1/2 avocado, peeled and pitted

 

Method:

Process all ingredients in a high-speed blender.

Serve immediately.

Yield: 2 servings


  1. Apricot Carrot Zinger Smoothie

Ingredients:

1 cup coconut water

2 organic carrots, peeled and trimmed, cut into chunks

3 apricots, pitted

1/2 full fat, plain yogurt or kefir

1 Tbsp coconut oil

1 Tbsp ground flax seed

1 Tbsp maple syrup

1/2 tsp ground cinnamon

 

Method:

Process all ingredients in a high-speed blender.

Serve immediately.

Yield: 2 servings