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Kiwi and Banana Smoothie in a Blender
Instructions
Prepare the ingredients. Peel the kiwi and the bananas – by hand, without a knife (the skin of a kiwi comes away easily). For a sweet smoothie I choose ripe bananas with little brown speckles – they are more fragrant.
Cut the kiwi into small pieces and remove the stem end. Tip them into the blender bowl. Cutting the fruit small helps the blades deal with it more quickly.
Add the banana, cut into pieces, to the blender bowl. The banana gives body and a soft sweetness.
Pour in 400 ml of milk. I use milk with 2.5–3.2% fat – the ideal richness for a delicate flavour.
Add 200 g of ice cream. Classic dairy ice cream is the best choice – it gives creaminess and that "milkshake effect".
Cover the bowl with the lid and run the blender at maximum speed for 1 minute (or select the "smoothie" programme). Sixty seconds is enough for a smooth texture.
The kiwi and banana smoothie is ready. Pour it into a glass and serve – ideally straight away, while the drink is still cool.Enjoy your meal!
Tips
- 1
Choose kiwi that are ripe but not soft – firm ones are too sharp, while overripe ones give a "grassy" aftertaste. A perfect kiwi yields slightly when pressed.
- 2
Do not blend for too long – the kiwi seeds will start to break down and turn slightly bitter. Sixty seconds at maximum speed is enough.
- 3
Take the ice cream out of the freezer 5 minutes before you start – it softens a little and blends more easily. Rock-hard frozen ice cream is difficult for the blender to handle.
- 4
Serve straight after blending – after 15–20 minutes the smoothie settles, the ice cream melts and the airiness is lost. The same principle applies to other cocktails with ice cream.
Video
FAQ
What can I use instead of ice cream? +
Alternatives: frozen banana (a diet-friendly swap with no added sugar), 200 g of Greek yoghurt plus 1 tbsp of honey (a protein version), 100 ml of 33% cream plus 1 tbsp of icing sugar (whip it separately and fold it in at the end), or 100 g of cream cheese plus 2 tbsp of milk (for a creamy taste). Ice cream gives a "dessert" character and a chill. Frozen banana is the healthiest swap: freeze the sliced banana for 3–4 hours, then put it in the blender. You will get "nice cream" – a vegan version of ice cream.
Can I make it without milk? +
Yes, replace it with: kefir (more "sour", closer in taste to yoghurt), plant-based milk (coconut or almond – for vegans and people with allergies), apple or orange juice (sweeter and thinner in texture), or ryazhenka (fermented baked milk, with more of a "caramel" note). Milk gives a delicate result – without it the smoothie tastes sharper. If you use juice, reduce the amount to 300 ml, otherwise the smoothie will be too runny. Water also works as a base, but the flavour becomes flat.
How long does the smoothie keep? +
Drink it straight away – 30 minutes at room temperature at most. In the refrigerator – up to 2 hours in a tightly sealed container. No longer than that: the ice cream melts, the vitamins oxidize and the colour darkens. Blending it again after an hour no longer helps – the texture and flavour are already past their best. To "keep it fresh" – pour it straight into a thermos or vacuum mug. I do not recommend freezing the finished smoothie – it is better to freeze the ingredients and make it as needed.
Which blender is best for a smoothie with ice cream? +
A stationary (jug) blender with at least 600 W of power is a must. A hand blender will cope, but it will not give the same "airy" texture. Ideally choose models with a "smoothie" or "crush ice" function (600–1200 W). The premium option is a Vitamix or Blendtec (1500 W, able to handle whole ice cubes). For home use a Bosch, Philips or Redmond of 700–1000 W is plenty. Stainless-steel blades, preferably serrated, are essential. A 1.5 l bowl will hold this portion with room to spare.
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