Smoothie Ice Cube Concentrates for Make-Ahead Breakfast
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5 from 7 votes

Making Smoothies as Ice Cube Concentrates (6 Easy Recipes)

Use this method of making smoothies as ice cube concentrates for make ahead smoothies, or to store left over smoothies. Making smoothies ahead like this allows for a quick and easy breakfast! Make the mixture on the weekend, and store them in ice cube trays. Each of the 6 recipes below makes enough smoothie concentrate for 8 single smoothies.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Breakfast
Cuisine: vegan, dairy-free, gluten-free
Keyword: make ahead breakfast, making smoothies, veggie smoothies
Does it keep?: 1-month in freezer
Servings: 48
Calories: 25kcal
Author: Dee Dine


PINK Pitaya Berry Smoothie

  • 1/2 cup strawberries
  • 1 cup peeled dark pink pitayas (dragonfruits) or 2 packets frozen found in Whole Foods or 1/2 cup freeze dried pitaya found here
  • 1/2 cup plant milk
  • 1 tsp baobab powder
  • 1 tbsp lemon juice

YELLOW Mango Cream Smoothie

PURPLE Acai Blackberry Smoothie

  • 1 cup blackberries
  • 1 banana
  • 1/2 cup water
  • 1 tbsp acai powder

BLUE Spirulina Protein Smoothie

ORANGE Carrot Citrus Smoothie

  • 1 cup carrots
  • 1 medium zucchini, peeled and chopped
  • 1/2 cup coconut water
  • 1/4 cup orange juice

GREEN Sweet Leafy Smoothie

  • 1 cup spinach
  • 1/2 cup chopped apple
  • 1/2 cup white grapes
  • 1/2 cup water
  • 1 tbsp lime juice

Useful Equipment

  • Covered Ice Cube Tray I like this brand because each tray holds 1 cup of concentrate and has a cover so the ice cubes do not take on freezer scents and tastes. I typically use two trays per flavor - The ingredient lists above create 2 cups worth of mixture per flavor. But of course you can use any ice tray and adjust the recipe to make as much concentrate as you want.
  • High Speed Blender (I use a Blendtec, square pitcher is easy to clean!) OR a..
  • Food Processor Here is my favorite.


To make the smoothie concentrate ice cubes

  • To your blender or processor, add the ingredients for the flavor smoothie you plan to make except the liquid.
    Blend the mixture roughly and add half the liquid called for in the recipe. If half is enough to create a pourable mixture, then stop blending/processing and move to STEP 2.
    If the mixture won't blend well without more liquid, add the remaining liquid into the container and blend again. You can even add a bit more of that same liquid if the mixture needs it to blend creamy.
    Your GOAL: roughly 2 cups of mixture of a creamy, pourable texture.
  • Once your smoothie flavor choice mixture is smooth and pourable and is about 2 cups, pour into ice trays -- the ingredient lists above make 2 cups per flavor -- and freeze at least 4 hours. Pop bricks out and store in an air-tight container in the freezer to blend up for future smoothies. They seem to last at least a month - I haven't kept them longer

To use these cubes to make your smoothie

  • Into your blender put 4-6 bricks, 1/2 to 1 cup of milk or coconut water or plant milk, and blend. As before, start with 1/2 cup of the liquid, and add the rest only if needed to create a smooth pourable texture.
    REGARDING liquid choice in the final smoothie:
    --coconut water will sweeten it,
    --plain water will make it more bland, and
    --milk will make it more creamy.
    If your blender can't blend ice cubes easily, pop this mixture (with only 1/2 cupc liquid) into a glass the night before and keep in the refrigerate to blend up in the morning.

Storage Time

  • Smoothie cubes will retain nutritional value frozen for at least one month.


Calories: 25kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 69mg | Fiber: 1g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 4.5mg | Calcium: 21mg | Iron: 0.1mg