Place all of the ingredients in a blender; blend until smooth (if the mixture is too thick, add a little extra almond milk).
Serve immediately.
Tips & Tidbits:
Frozen fruit is the key to making these smoothies thick. I don’t recommend using fresh fruit, which would result in a much thinner and less frosty consistency.
The quality of your fruit will determine the quality of your smoothie. Make sure it tastes good!
Unsweetened vanilla almond milk is my favorite, but you can use your favorite milk, non-dairy or dairy. If it’s not vanilla flavored, add a splash of vanilla extract (½ to 1 teaspoon).
I use regular vanilla yogurt for this recipe (try my Easy Instant Pot Vanilla Yogurt for some of the best homemade yogurt ever), but you can use vanilla Greek yogurt if you prefer.
I like using whole milk yogurt for the extra creaminess, but low-fat and non-fat versions will work too.
Use as much or as little maple syrup as you need to get to the sweetness level you like. Depending on the sweetness of your fruit, you might need a little less or a little more.
Honey can be used in place of the maple syrup.
Want to make an all-watermelon or an all-strawberry smoothie? Just use 2 cups of whichever one you choose (I will say, though, that I think they are better together; the watermelon, especially, can sometimes be a little weak in flavor on its own).
For an extra-refreshing variation, try adding a little bit of chopped fresh mint.
Chia seeds and/or ground flaxseeds are a great addition.
Serve these smoothies immediately while they are thick and frosty!