Orange Creamsicle Smoothie
This orange creamsicle smoothie recipe blends fresh orange, frozen banana, and vanilla Greek yogurt into a drink that tastes like the orange and cream popsicle from childhood. Seven ingredients and about 10 minutes are all it takes to get from counter to glass.
Equipment
- High-speed blender - Needed to break down orange segments and frozen banana into a smooth texture
- Citrus juicer - Makes squeezing orange juice faster and gets more juice out of each orange (optional)
- Microplane zester - Useful for adding orange zest for extra citrus punch (optional)
- Glass measuring cup - For accurately measuring the juice and milk
- Mason jars or serving glasses - For serving or storing a second portion in the fridge
- Silicone ice cube tray - Handy for freezing extra orange juice into cubes for future batches (optional)
- Cutting board - For slicing the banana and segmenting the orange
- Sharp paring knife - Makes peeling and segmenting the orange much easier
Ingredients
- 1 cup fresh orange juice - 240 ml, preferably squeezed from real oranges rather than from concentrate
- 1 large navel orange - about 150 g, peeled and segmented, pith removed
- 1 medium banana - about 120 g, sliced and frozen at least 2 hours ahead
- 0.75 cup vanilla Greek yogurt - 170 g
- 0.25 cup unsweetened almond milk - 60 ml, or dairy milk if you prefer
- 0.5 teaspoon pure vanilla extract
- 1 cup ice cubes - about 140 g
- 1 tablespoon raw honey - 15 ml, optional, to taste
- thin orange slice - for garnish (optional)
Instructions
- Peel the navel orange, pull it apart into segments, and remove any visible white pith and seeds. Confirm the banana slices are fully frozen.
- Pour the fresh orange juice into the blender jar, then add the unsweetened almond milk on top. Adding liquids first helps the blender blades catch the solid ingredients more easily.
- Add the orange segments, frozen banana slices, vanilla Greek yogurt, pure vanilla extract, and honey if using to the blender.
- Add the ice cubes on top, secure the lid, and start blending on low speed for about 10 seconds. Gradually increase to high speed and blend for 45 to 60 seconds until completely smooth with no visible orange membrane or ice chunks.
- Stop the blender and check the texture with a spoon. If too thick, add a splash more almond milk and blend again. If too thin, add a few more ice cubes and blend briefly.
- Pour the smoothie into two glasses right away. Garnish with a thin orange slice on the rim if desired and serve with a wide straw.
Notes
- Use navel oranges over other varieties since they're seedless and have a reliably sweet flavor.
- Always trim the white pith completely; even a small amount left on the segments adds bitterness.
- Freeze the banana slices in a single layer on a tray before transferring them to a bag so they don't clump together.
- Taste before adding honey, as ripe bananas and sweet oranges often make extra sweetener unnecessary.
- If the smoothie separates after sitting for a few minutes, give it a quick stir before drinking.
- Use a ripe, spotted banana rather than a green one for smoother texture and more natural sweetness.
- For a dairy-free version, swap the Greek yogurt for a thick coconut or oat milk yogurt and use plant-based milk.
- Store any extra smoothie in an airtight container in the refrigerator for up to 24 hours; the texture will thin slightly.
- Freeze leftover smoothie in an ice cube tray, then blend the frozen cubes with a splash of milk for a quick second batch later.
- Chill your glasses in the freezer for a few minutes before serving for a colder first sip.
Nutrition
Serving: 1smoothieCalories: 185kcalCarbohydrates: 33gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 65mgPotassium: 450mgFiber: 3gSugar: 25gVitamin A: 2IUVitamin C: 95mgCalcium: 15mgIron: 2mg
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