Emerald Honeydew Kiwi Mint Cream Smoothie Cooler Tips, FAQ & printable recipe

Tips for success

For the smoothest texture, use a high-speed blender and start on low, then increase to high. If you only have a regular blender, blend in short pulses first to break up the ice, then blend continuously until smooth.

To make the smoothie extra thick, freeze the honeydew cubes and kiwi slices for an hour before blending, then reduce the ice to 1/2 cup. This also keeps the drink cold without diluting it.

Grate the white chocolate just before serving so the curls stay light and airy. If the chocolate starts to melt, return it to the fridge for a few minutes. For a prettier presentation, use a vegetable peeler to make longer ribbons of chocolate instead of grating. You can also rim the glass with a little honey and dip it in grated chocolate for an extra touch.

Variations

• Coconut-Lime Twist: Replace the lime white chocolate with coconut white chocolate and add a squeeze of fresh lime juice to the blender. Garnish with toasted coconut flakes instead of white chocolate curls for a tropical version.
• Berry-Mint Cooler: Swap the kiwi for a handful of fresh or frozen blueberries and use plain white chocolate curls. The berries add a deeper color and a different fruity sweetness that pairs well with honeydew.
• Spiced Chai Smoothie: Add 1/4 teaspoon of ground cardamom or cinnamon to the blender along with the condensed milk. Skip the white chocolate and top with a dusting of cinnamon instead for a warm, spiced flavor.
• Green Tea Boost: Brew a strong cup of green tea, chill it, and replace 1/4 cup of the honeydew with the tea. Use matcha white chocolate if available, and garnish with a mint sprig for an earthy, refreshing twist.

Storage and make-ahead

Fridge

Store leftover smoothie in an airtight container in the refrigerator for up to 24 hours. Stir or re-blend with a little ice before serving.

Freezer

Freeze leftover smoothie in an airtight container for up to 1 month. Thaw slightly and re-blend with a splash of milk or water to restore a smooth texture.

Reheat

This is a cold drink; do not reheat. If frozen, let it thaw in the refrigerator and re-blend with ice.

This smoothie is best enjoyed immediately, as it will separate and thin out when stored. If you have leftovers, pour them into an airtight container and refrigerate for up to 24 hours.

Before serving, give it a good stir or re-blend with a few ice cubes to restore the texture. Note that the color may darken slightly from the kiwi, but the flavor will still be good.

You can prepare the fruit ahead of time by cubing the honeydew and slicing the kiwis, then storing them in separate airtight containers in the refrigerator for up to 2 days.

Grate the white chocolate and keep it in a sealed container in the fridge for up to 3 days. The whipped cream can be made a few hours ahead and kept chilled. Do not blend the smoothie until just before serving, as it is best when fresh.

Serving ideas

Serve this smoothie cooler immediately after blending, while it is still thick and frosty. Use tall glasses or a crystal glass for a pretty presentation.

To keep the drink cold longer, chill the glasses in the freezer for 10 minutes before pouring. Add a straw or a long spoon for stirring in the chocolate curls, and enjoy it as a refreshing afternoon treat or a special brunch beverage.

For a more indulgent version, drizzle a little honey or condensed milk around the inside of the glass before pouring the smoothie. You can also add a few extra white chocolate curls on top of the whipped cream for a more dramatic look. If serving a crowd, double the recipe and blend in batches, keeping the unserved smoothie in the fridge to stay cold.

Frequently asked questions

Recipe card

Emerald Honeydew Kiwi Mint Cream Smoothie Cooler

Prep 10 minCook 0 minTotal 10 minServes 2

Ingredients

• 2 cups honeydew melon, peeled, seeded, and cubed
• 3 green kiwis, peeled and sliced
• 2 oz lime white chocolate, grated into curls
• 1/2 cup sweetened condensed milk
• 1 cup ice cubes
• Sweetened whipped cream, for serving
• Fresh mint sprigs, for serving

Instructions

1. Peel the honeydew melon, remove the seeds, and cut the flesh into 1-inch cubes. Peel the kiwis and slice them into rounds, then cut some rounds into half-moons or wedges for garnish. Grate the lime white chocolate on the large holes of a box grater into a bowl, creating light, fluffy curls.
2. Measure the sweetened condensed milk and have the ice ready. Keep the whipped cream chilled until serving. Have the mint sprigs rinsed and patted dry.
3. Add the honeydew cubes, kiwi slices, sweetened condensed milk, and ice to a glass blender pitcher. Lock the lid in place. Blend on high until the mixture is completely smooth and has a thick, swirling vortex. Stop and scrape down the sides if needed.
4. Pause the blender and check the smoothie. It should be thick enough to coat the back of a spoon but still pourable. If it is too thick, add a tablespoon of cold water or milk and blend briefly. If too thin, add a few more ice cubes and blend again.
5. Pour the smoothie into a crystal glass or tall serving glasses, dividing it evenly. Top each glass with a generous dollop of sweetened whipped cream. Place a kiwi wheel on the rim or on top of the cream, and tuck a fresh mint sprig into the cream. Sprinkle with a few white chocolate curls, if desired.
6. Serve the smoothie cooler right away, while it is still frosty and the whipped cream is cold. Provide straws or long spoons for stirring in the chocolate curls.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

62 g

Fat

17 g

Automatic estimate from the ingredient list, not laboratory-verified.