Recipe courtesy of Ali Clarke

Bulk Make-Ahead Smoothies

Getting reviews...
I love smoothies. They’re great snacks, but I especially like them for breakfast. Since I have a lot of early mornings working on cooking show sets, I experimented with ways to prep smoothies in advance. Even though making a smoothie doesn’t take a lot of time, putting one together in the morning never appealed to me: Getting out all the ingredients, making a bunch of noise with the blender, as well as the cleaning the blender (I especially didn’t want to do that before work!). I discovered that I can make my favorite smoothies in bulk, freeze them in individual portions and then just put one in the fridge the night before so I can grab and go on work mornings. Now that I live in a household of growing boys, this is also a handy snack. If you don’t remember to defrost it the night before just follow my instructions below to quickly defrost a serving in the microwave. Smoothies for all, whenever the craving strikes!
Save Recipe
  • Level: Easy
  • Total: 1 day 20 min (includes defrosting time)
  • Active: 20 min
  • Yield: 8 smoothies
Share This Recipe

Ingredients

Mint, Chocolate and Banana Smoothies:

Blueberry, Banana and Yogurt Smoothies:

Directions

  1. For the mint, chocolate and banana smoothies: Place all the ingredients in an 8-cup blender and blend on high speed until smooth. If necessary, divide the ingredients in half and blend in two batches. Divide the smoothie into four 2-cup airtight containers and store in the freezer for up to 3 months.
  2. For the blueberry, banana and yogurt smoothies: Place all the ingredients in an 8-cup blender and blend on high speed until smooth. If necessary, divide the ingredients in half and blend in two batches. Divide the smoothie into four 2-cup airtight containers and store in the freezer for up to 3 months.
  3. To serve either smoothie, the day before you want to enjoy one, defrost a serving in the refrigerator. Alternatively, if you freeze the smoothies in microwave-safe containers, remove the lid and microwave for 30 seconds at 50% power. Remove from the microwave and stir the smoothie; if it’s still too frozen, continue microwaving at 50% power in 10-second increments until your smoothie is the right texture. You should still have a cold, semi-frozen smoothie; just make sure to continuously check it so it doesn’t warm up.
  4. Place the thawed smoothie in a glass or to-go container. For the mint chocolate smoothie, stir in additional cacao nibs to give it extra texture. Serve immediately.

Cook’s Note

Each smoothie makes 4 servings at 2 cups per serving but you can store these in any serving size you want. Just make sure to use airtight containers. I like to use storage containers that are both freezer-safe and microwave-safe so I don’t need to transfer the smoothie into anything else if I want to defrost it in the microwave. This method works for just about any flavor smoothie, so use this recipe as a blueprint with your favorite ingredient combinations. If the smoothie has a large amount of raw nuts or seeds, like chia seeds, you may need to stir in a little extra liquid (such as milk or nondairy milk) after defrosting.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL