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Chocolate Cherry Smoothie

Chocolate cherry smoothie made with frozen sweet cherries, cocoa powder, and vanilla Greek yogurt for a thick, creamy blend. Blend until mostly smooth, then re-blend with ice cubes for a cold, dessert-like texture.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cherry Smoothie
  • 1.5 cup frozen sweet cherries Frozen cherries for a thick texture.
  • 1 ripe banana Use a ripe banana for natural sweetness.
  • 1 cup milk (dairy or non-dairy) Any milk works, including almond or oat.
  • 0.5 cup vanilla Greek yogurt For creaminess and a tangy finish.
  • 2 tbsp unsweetened cocoa powder Choose unsweetened cocoa for a true chocolate flavor.
  • 1 tbsp honey or maple syrup Sweeten to taste; can adjust after blending.
  • 0.5 tsp vanilla extract Adds warmth and rounds out the cocoa.
  • 1 cup ice cubes Blends for a frosty, milkshake-like chill.

Equipment

  • 1 stand mixer

Method
 

Blend the smoothie base
  1. Add frozen sweet cherries, ripe banana, milk, vanilla Greek yogurt, unsweetened cocoa powder, honey or maple syrup, and vanilla extract to a blender. Blend for 30-45 seconds until mostly smooth and thick.
Chill and cream it up
  1. Add ice cubes to the blender. Blend again for 20-30 seconds until creamy and pourable, with no large ice chunks.
Taste, pour, and garnish
  1. Taste the smoothie and adjust sweetness if needed by adding more honey or maple syrup. Blend again for 5-10 seconds only if you adjust sweetness.
  2. Pour into serving glasses. Garnish with fresh cherries and a light cocoa dusting.
  3. Serve immediately for the best cold, creamy texture.

Notes

Pro tip: if your blender struggles with frozen fruit, add the milk first and blend until smooth before you add ice. Store leftovers in a covered container in the refrigerator up to 24 hours; shake or stir well before drinking, and note it will thicken as it sits. Freezing is not recommended because ice crystals can make the texture grainy. Dietary swap: use dairy-free Greek yogurt and non-dairy milk to keep it creamy without dairy.