There’s just something about a cold smoothie bowl on a hot summer day that feels like a little vacation in a bowl. I fell in love with acai bowls while visiting Southern California years ago, and ever since then, I’ve been on a mission to recreate that same fresh, fruity goodness at home. With seven kids, buying smoothie bowls for everyone adds up fast, so learning how to make them ourselves has been a total game changer. These blackberry smoothie bowls are refreshing, customizable, packed with fruit, and honestly just FUN to make together. Whether you use acai, blackberries, or mixed berries, this recipe is one of our favorite summer treats!

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Blackberry Smoothie Bowls

blackberry sorbet

Ingredients:

16 oz blackberries, frozen - (you can also use acai, and/or mixed berry)

3 cups apple juice

1/4 sugar

2 -3 TBSP almond milk

Directions: (TWO WAYS TO DO THIS)

1. When using a blender -

(FASTEST METHOD, BUT THINNER CONSISTENCY):

Blend together ingredients. Pour into a bowl and top with your favorite toppings below.

2. When using a ninja creami - or other ice cream maker -

(TAKES LONGER, BUT HAS A SORBET CONSISTENCY - my preferred method!)

Blend together all ingredients except almond milk. Pour into Ninja Creami containers up to the max fill line. Freeze for at least 24 hours. Put bowl in Ninja Creami and put on “sorbet” setting. Once that cycle is done, pour in 2-3 TBSP almond milk. Then put it back in the Ninja Creami on the “respin” setting.

Scoop into a bowl and top with your favorite toppings.

Toppings:

chia pudding (recipe below) - make this ahead!

bananas, sliced

strawberries, sliced

dates, chopped

coconut flakes

granola

peanut butter or almond butter, melted to drizzle

chia pudding

Ingredients:

2 cups almond milk

3 TBSP chia seeds

1 TBSP honey

1 tsp vanilla

pinch of salt

Directions:

Whisk together all the ingredients. Let it sit for 10 minutes, then stir it all up again. Let it set for 6 hours or overnight. For a thicker consistency, use more chia seeds.