Spinach kiwi green smoothie in the Ninja Slushi

The benefit of the Slushi for green smoothies: you avoid the dilution from blender ice cubes while getting an ultra-fresh chilled juice. With a blender, I used to add plenty of ice, which watered down the taste. The Slushi freezes the preparation itself. The result is a velvety drink to sip through a straw, perfect for enjoying the full fruity flavor without any watery edge.

Spinach kiwi green smoothie in the Ninja Slushi

Recipe by Camille RoosCourse: Smoothie / iced juiceCuisine: Difficulty: Easy

Servings

3

people

Prep

10

minutes

Freeze time

30

minutes

Total time

40

minutes

A green smoothie with spinach and kiwi, perfectly textured thanks to the Ninja Slushi with no added ice cubes.

Ingredients

• 4 ripe kiwis, peeled

• 100 g fresh baby spinach

• 2 very ripe bananas

• 60 ml agave syrup or honey

• 400 ml water or coconut water

• 100 ml apple juice (for acidity and sugar)

Instructions

• Blend the kiwis, spinach, bananas, honey, apple juice, and water in a traditional blender until completely smooth. The Slushi does not mix, so you must liquefy the fibers beforehand.
• Strain the mixture through a sieve if you wish to remove the small kiwi seeds, though this is optional.
• Pour this mixture into the Ninja Slushi bowl, ensuring the total volume is between the min and max markers, which is around 1000 ml.
• Select the Frozen Juice program (or Slush) and let it run until you achieve a perfectly chilled smoothie texture.

Banana-free version

Banana-free version: Replace the banana with pear or mango, and add a little more honey if the fruits are less sweet to ensure it sets properly in the machine.

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Why blend the ingredients before freezing them?

Many people ask me if they can put whole fruits into the machine. The answer is no: the Slushi is a countertop ice-cream maker, not a blender. To succeed with this green juice, it is essential to liquefy the fibers beforehand with a classic blender. The spinach and kiwi must be perfectly mixed so as not to clog the auger in the bowl. Personally, I always take the time to make the preparation nice and smooth. If you have doubts about how fine your blend is, do not hesitate to strain the liquid before pouring it into the machine. This allows you to remove the small black kiwi seeds which can sometimes be unpleasant to bite into, while ensuring a perfectly fluid and homogeneous final result. This preparatory step makes all the difference.

The sugar balance for a good set

In this recipe, we use honey or agave syrup as well as apple juice. This is not just for the taste, but mostly for the texture. The key point with the Slushi is the sugar content: without it, the coconut water and fruit juices will freeze into a solid block of ice. Sugar acts as a natural antifreeze that allows the machine to form those characteristic fine crystals. I always aim for a noticeably sweet liquid when cold, with a minimum of 50 g of sugar per liter of preparation. If you choose to make the pear variation, keep in mind that you will likely need to add a little more syrup to compensate. The banana adds not only sweetness but also a solid base. If you like smooth textures, take a look at my homemade kiwi slushie.

Have you ever tried green vegetables in the Slushi?

Frequently asked questions

Can I use frozen spinach?

Yes, but let it thaw before putting it into the blender to properly control the amount of added liquid.

Which program should I use if I don’t have the Frozen Juice one?

On models without the Frozen Juice preset, simply use the Slush program; the final texture will be very similar.

Is apple juice mandatory?

Apple juice provides the acidity and sugar needed for the machine to create the right consistency. If you remove it, compensate with a little extra agave syrup.