Cookies and Cream Smoothie Bowl | MWM (2024)

FAQs

What fruit goes well with cookies and cream? ›

While it can easily stand on its own, cookies and cream pairs well with fruit too. The bright tartness of berries (strawberry, raspberry), tropical fruit (mango, coconut), and stone fruit (peach, cherry) contrast nicely with the creamy sweetness of cookies and cream flavor.

No ice: If you don't have ice, you can use frozen fruit, oats, chia seeds, yogurt, or nuts and nut butter to thicken your smoothie. No frozen fruit: Add a scoop of raw oats or chia seeds into the blender instead. No yogurt: You can swap yogurt with nut butter to thicken a smoothie.

On gelling: If your smoothie is gelling, perhaps you added chia or flax seeds too far in advance. Blueberries, which are very high in natural pectin, are also a culprit of jelly-like smoothies. A re-blend with a little bit of ice and some creamy liquid (if appropriate for the flavor profiles) will likely do the trick.

Layering foods properly helps your blender thoroughly emulsify everything so you get a more cohesive, undeniably smooth smoothie. Basically, you want the liquids on the bottom, to create the vortex that pulls solids down into the blade, and the heavy stuff higher up to push everything down.

The Fix: Take your time. Smoothies are quick, but that doesn't mean blending for three seconds is going to cut it. You want to blend everything really well so that your smoothie is lump-free. Aim for one to two minutes with a regular blender, or one minute if you're using a Vitamix.

Cookies and cream ice cream generally mixes crumbled chocolate sandwich cookies into vanilla ice cream, though variations exist which might instead use chocolate, coffee or mint ice cream.

Other crowd-pleasers are strawberry (43%) and cookies and cream (43%), chosen as favorites by 6% and 7%, respectively. Mint chocolate chip and butter pecan challenge vanilla and chocolate for favorite flavor (9% and 8%, respectively) even though neither is liked by more than 35% of Americans.

Start your smoothie with two mugfuls of a liquid base. This can be milk, or a dairy-free alternative such as soya or almond milk, natural or flavoured yogurt, fruit juice, or for a tropical flavoured smoothie, low-fat coconut milk or coconut water.

If you're looking for a thicker consistency, then I would suggest adding less milk. If you want a more drinkable smoothie, then add more milk until you reach your desired consistency.

The Purpose of Ice in Smoothies

Ice serves a dual purpose in smoothies. First, it helps create a smooth and creamy texture acting as a natural thickening agent.

What gives smoothies more flavor? ›

Use flavored yogurt or milk: Another easy way to make your smoothie taste sweeter is by using flavored yogurt or milk instead of plain varieties. Vanilla, strawberry, and chocolate are all great options that will take your smoothie up a notch in the flavor department.

Frozen Fruit

Frozen, rather than fresh fruit makes a big difference when making a smoothie. Bananas and avocados work best to make a smoothie super thick and creamy with any flavor and work well in non-fruit smoothies, like this Chocolate Avocado Smoothie or Peanut Butter Smoothie.

Frozen fruit can thicken a smoothie and provide natural sweetness, so it's a win-win. Plus, it's an easy ingredient to always have on hand in your freezer.

Typically you would add ice to a smoothie, but if your fruit is pre-frozen, it is unnecessary to use ice. Adding fruit juice is a good option, but remember to be aware of the sugar content of any fruit juice you are adding to your smoothie. 3. Add some green.

Whether you're using water, milk, or juice, always add the liquid ingredients to the blender jar first. This helps the blender blades move more easily through the rest of your ingredients.

Yep, frozen fruits are the best for blending into smoothies.

With strawberries, blueberries, raspberries and peaches combined with lemon juice and a touch of sugar, then topped with a luscious whipped cream, you have a real summer winner on your hands!

Best fresh fruits: strawberries, raspberries and blackberries. Canned fruit: apricots, peaches, pineapple. But I love whole hazelnuts and almonds on my chocolate ice cream!

White chocolate's rich, sweet and creamy taste pairs well with fruits that have acidity, such as citrus, and tang, such as berries. It also plays nicely with very sweet fruits such as melons and peaches. Dark chocolate, known for its bitter bite, helps neutralize very sweet fruits such as bananas.