Honeydew Kiwi Mint Cream Smoothie Cooler with White Chocolate Tips, FAQ & printable recipe

Tips for success

Chill the honeydew, kiwi and heavy cream for at least 20 minutes before blending. Cold ingredients produce a thicker, more refreshing smoothie that holds its texture longer in the glass. Warm fruit melts the ice too quickly and leaves a thin, watery drink with a flat taste.

Taste the fruit before blending. Sweet honeydew and ripe kiwi need no added sugar, but a very mild melon can taste dull. If the drink needs a touch more sweetness, add a little more grated white chocolate rather than sugar, since it blends into the cream and balances the tartness of the kiwi.

Variations

• Lighter cream: Use half-and-half in place of heavy cream and skip the whipped topping. The drink becomes thinner and less rich, and it works well for a simpler, everyday cooler on hot days.
• Cantaloupe version: Swap the honeydew for cubed cantaloupe. The drink turns a soft warm orange, and the flavor becomes slightly more musky, which pairs nicely with the mint and the grated white chocolate.
• Kiwi-forward: Add an extra kiwi to the blender and reduce the honeydew to one cup. The drink becomes tangier and brighter, with a stronger green color and a clean, sharp finish.
• Mint-heavy: Increase the fresh mint to a dozen sprigs for a stronger herbal flavor. Blend a little longer so the leaves break down fully, and taste before adding the cream to balance the freshness.

Storage and make-ahead

Fridge

Keep any unused smoothie in a covered jug in the refrigerator for up to 24 hours. Stir before serving.

Serve this cooler immediately after blending for the best color, texture and flavor. If you need to hold it briefly, keep the blended smoothie in a covered jug in the refrigerator and give it a quick stir or a short pulse before pouring. Do not store it for long: the kiwi and honeydew can dull in color, and the ice will melt and dilute the drink.

Keep the whipped cream separately in a covered bowl or piping bag, chilled, so it stays firm until you pipe it onto the glasses. Any smoothie left in the jug should be refrigerated within two hours of blending and used the same day for the best quality.

You can prepare the components in advance and assemble the cooler quickly when needed. Cube the honeydew, slice the kiwi and pick the mint a few hours ahead, then store the fruit in covered containers in the refrigerator. Grate the white chocolate and keep it chilled until you are ready to blend.

Whip the heavy cream just before serving, since whipped cream loosens if it sits too long. Blend the smoothie only when you are ready to pour, so the ice does not melt and thin the drink. Working this way lets you serve the cooler in minutes without losing its fresh color or cold texture.

Serving ideas

Serve the cooler in tall stemmed glasses so the pale green color shows clearly through the glass and the white cream sits on top as a soft, contrasting cap. Pour the smoothie until it is nearly full, then pipe a generous swirl of whipped cream on top.

Add a fresh mint sprig or a small slice of kiwi to the rim for a bright, simple finish, and serve straight away while the drink is still very cold and the cream holds its shape.

This drink suits warm afternoons, outdoor lunches and casual gatherings where a cold, fruity dessert-style drink is welcome. Pair it with light sandwiches, a simple salad or a plate of fresh berries.

Because it is rich with cream and sweet with white chocolate, it works well as a treat rather than a thirst-quenching drink, so serve it in modest portions in the glass with a long spoon or a straw for sipping the cream.

Frequently asked questions

Recipe card

Honeydew Kiwi Mint Cream Smoothie Cooler with White Chocolate

Prep 15 minCook 0 minTotal 15 minServes 2

Ingredients

• 2 cups honeydew melon, peeled and cubed
• 2 kiwis, peeled and sliced into rounds
• 8 fresh mint sprigs
• 1 cup ice cubes
• 1/2 cup heavy cream
• 1 oz white chocolate, grated
• 1/2 cup heavy cream, whipped to soft peaks for topping

Instructions

1. Halve the honeydew, scoop out the seeds, peel the flesh and cut it into cubes. Peel the kiwis and slice them into rounds. Set the mint sprigs aside within easy reach of the blender.
2. Grate the block of white chocolate on the small holes of a stainless steel box grater. Work over the board so the soft curls and shavings collect in one spot.
3. Add the honeydew, kiwi, mint, ice cubes, cream and grated white chocolate to the glass blender jug. Place the lid on and blend until the mixture is smooth and pale green with no visible chunks.
4. Whip the heavy cream in a chilled bowl until it holds soft peaks. Spoon it into a piping bag fitted with a star tip and keep it cold until serving.
5. Pour the blended green smoothie into tall stemmed glasses until nearly full. Pipe a generous swirl of whipped cream over the top of each glass and serve right away.

Contains: milk

Estimated nutrition per serving

Calories

310

Protein

3.5 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Sugar

26 g

Sodium

60 mg

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