Creamy Tropical Fruit Slushies

Trade in your handheld popsicles for this frozen slushie treat that’s iced, creamy, and a total tropical flavor delight made from real fruit and almond milk, making it more delicious AND healthier than what you’ll find at the local snow cone shack.

This recipe is brought to you by Almond Breeze

Who else has stood in line at the little wooden shack on a hot summer day sweating bullets but so totally not moving because you’re finally next in line for a cold, frozen slushie/snow cone/ icy treat?

Or rather, who hasn’t?

Once we hit the dog days of summer, the summertime slurping ritual of savoring a brain freeze/Slurpee/shaved ice is at an all-time high. But here’s the deal, do you really know what’s in those things? Basically, it’s just a lot of sugary syrup made from weirdly manufactured ingredients over chunks of ice. And if you get the creamy version (because it tastes SO much better!) it’s doctored with heavy cream and/or sweetened condensed milk.

Talk about a calorie load!

But you do have options! Instead of piling on the unnatural sugared syrups and heavy cream options, it’s so easy to make healthier iced slushies at home. And you don’t even need a slushie machine to do it. Instead, just a good quality kitchen blender will totally do.

This recipe is brought to you by Almond Breeze AlmondMilk

How to Make an Iced Slushie at Home

These iced slushies use real fruit and real juice to deliver my favorite tropical flavors.

First the fruit is frozen then added to just a bit of ice so the fruit flavor stays strong. I kept the flavors pretty basic with:

• Strawberry
• Banana
• Orange juice
• Almond Breeze Almond Coconut Unsweetened Vanilla

But you could also use:

• Mango
• Peach
• Pineapple
• Peach
• Raspberry
• Kiwi

Place the sliced bananas and stemmed strawberries on a plate or cutting board and freeze. This way you can easily break apart as many as you need while frozen. You can also freeze the juice if you’d like, but I just whizzed the OJ with a few more ice cubes instead.

A high-powered blender really works wonders with these slushies. To blend the ice and frozen fruit most effectively, start the blending off on a low speed so the blender breaks up the large pieces of ice, for about 15-30 seconds. Then once things get whizzing, up the speed and blend well until frothy. Add more almond milk if needed.

I made these slushies in batches and in three different flavors that I layered in simple, clear plastic cups that freeze well. If you want to make just one flavor, go for it. Or use other fruits as you’d like. Eat them right after you’ve blended them, or pop them in the freezer and let sit at room temp for 5 minutes or so after taking them out to make them diggable, or longer to make them slurp-able.

See more: 10 Frozen Dessert Recipes That Will Get Your Chill On

How to Make Creamy Iced Slushies

When I was a kid I’d make frozen popsicles at home and they were always terrible. They were too icy and they never had any flavor. Well, these slushies are absolutely NOT those. They are LOADED with pure, tropical fruit flavor and made tastily creamy too, thanks to the addition of Almond Breeze almondmilk.

Instead of using full-fat cream or sweetened condensed milk to add the creamy texture to these iced slushies, I used two different flavors of Almond Breeze almondmilk: Hint of Honey Vanilla that comes in at just 60 calories per cup (and also comes in a reduced sugar blend) and for another layer of tropical flavor, Almond Breeze Almond Coconut Unsweetened Vanilla that clocks in at just 40 calories per cup.

Mix and match with the fruits to find your favorite flavor combo. Me and my Ali Smudge are partial to the amped-up addition of the coconut flavor, because we do love our coconut.

Either almond milk will add just the right amount of creaminess but won’t add on the fat and calories, making these a super great frozen treat for anyone.

See more: 30 Healthy Summer Potluck Salads to Make Now

More Iced Treat Recipes to Help Keep Your Cool

• How to Make Easy No-Churn Homemade Ice Cream
• Dreamy Creamy Mango Pops
• 4 Ingredient Ice Cream Pie with Peanut Butter Krispie Crust
• Potato Chip Cookie Ice Cream Sandwiches Recipe
• Cinnamon Toast Crunch Milkshake

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

5 from 5 votes

Creamy Tropical Fruit Slushies

A high-powered blender makes quick work of chopping the ice cubes for a smooth frozen bite. Blend on low for 1 minute to break up the ice chunks before raising the speed to create a frothy mixture. Use both flavors of almond milk or choose just the Coconut Blend for extra tropical flavor.

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Servings 4 slushies

Ingredients 

½x1x2x3x

• 10 frozen strawberries about 1 cup
• 1 cup Almond Breeze almondmilk Hint of Vanilla Unsweetened divided
• 1 cup sliced frozen banana
• ¾ cup Almond Breeze Coconut Blend almondmilk divided
• ½ cup orange juice
• ⅛ teaspoon stevia or sugar
• 16-20 ice cubes about 2 ½ cups

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Instructions

• Add the frozen strawberries to a blender container with ¾ cup Hint of Vanilla almond milk. Blend on low for 30 seconds then increase the power to high and blend until smooth, about 1 minute. Pour the mixture into 4 clear plastic cups.
• Rinse the container then add the frozen banana, 8 ice cubes and ½ cup Coconut Blend almond milk. Blend on low for 30 seconds then increase the power to high and blend until smooth, about 1 minute. Gently spoon the mixture over the strawberry layer.
• Rinse the container again, then add ½ cup orange juice with ¼ cup Hint of Vanilla almond milk and 10 ice cubes. Blend on low for 30 seconds then increase the power to high and blend until smooth, about 1 minute then spoon over the banana layer.
• Rinse the container and add the remaining ¼ cup Coconut Blend almond milk with the stevia and 8 ice cubes. Blend on low for 30 seconds then increase the power to high and blend until smooth, about 1-2 minutes until the coconut blend is frozen. The mix will be somewhat separated, use a spoon to spoon the frozen coconut mixture on top.
• Eat straight away or pop in the freezer for later.
• *If making ahead, add the last coconut milk layer just before serving.

More Lightened-Up Recipes With Almond Milk You’ll Want to Make, Too

• Creamy Avocado Pesto Pasta Salad with Roasted Vegetables
• Puff Pastry Chicken Pot Pie with Asparagus and Mushrooms
• Chicken Satay with Lighter Almond Dipping Sauce
• Thai Coconut Noodle Salad
• Lighter Penne alla Vodka Recipe
• Slow Cooker Corn Chowder
• Dreamy Creamy Mango Pops

This post is in partnership with Almond Breeze. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

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