Copycat Jamba Strawberries Wild Smoothie Recipe

Why You’ll Love This Recipe

• It nails that mall-stand “Strawberries Wild” vibe with simple grocery-store ingredients.
• Frozen strawberries and frozen yogurt create a thick, creamy texture without any fuss.
• Apple juice adds bright sweetness and keeps the flavor light and fruity (not heavy like milk-based smoothies).
• Ready in about 5 minutes, start to finish.

Grocery List

• Produce: strawberries (frozen or fresh to freeze), 1 ripe banana
• Dairy: vanilla frozen yogurt
• Pantry: apple juice

Full Ingredients

Smoothie Base

• Frozen strawberries: 2 cups (300 g) frozen sliced strawberries
• Banana: 1 medium ripe banana (about 120 g), peeled and sliced
• Apple juice: 1 cup (240 ml), cold
• Vanilla frozen yogurt: 3/4 cup (170 g)

Optional (for texture tweaks)

• Ice: 1/2 cup (70 g) for a thicker, more “shop-style” frost (optional)
• Extra apple juice: 1–3 tablespoons (15–45 ml) to thin if needed (optional)

Step-by-Step Instructions

Step 1: Chill your serving glasses (quick win)

If you have a minute, place two glasses in the freezer while you blend. A cold glass helps the smoothie stay thick and frosty longer, just like a smoothie stand.

Step 2: Load the blender in the right order

Pour 1 cup (240 ml) cold apple juice into the blender first. Add the 3/4 cup (170 g) vanilla frozen yogurt next.

Then add the sliced banana, followed by the 2 cups (300 g) frozen strawberries. If you want a thicker, icier texture, add 1/2 cup (70 g) ice on top.

Step 3: Start slow to protect your blender

Blend on low speed for 10 seconds to help the blades grab the frozen fruit. This prevents air pockets and helps everything circulate smoothly.

Step 4: Blend until creamy-smooth

Increase to high speed and blend for 30–45 seconds, or until the smoothie looks evenly pink and velvety with no visible strawberry chunks.

If your blender has a tamper, use it to keep the mixture moving without adding extra liquid.

Step 5: Scrape, then finish blending

Stop the blender. Use a spatula to scrape down the sides and lift any pockets of frozen fruit from the bottom corners. Blend again on high for 10–15 seconds to get that classic, uniform “creamy frost” texture.

Step 6: Adjust thickness to your liking

For a thinner, more sippable smoothie: blend in 1 tablespoon (15 ml) apple juice at a time (up to 3 tablespoons / 45 ml).

For a thicker, spoonable smoothie: blend in a small handful of ice or a few extra frozen strawberries, then blend for 10–15 seconds more.

Step 7: Serve immediately

Pour into chilled glasses (about 16 ounces / 475 ml per serving). For a simple garnish, add a strawberry slice on the rim or a few diced strawberries on top. Serve right away for the most authentic “freshly blended” texture.

Pro Tips

• Use ripe banana for sweetness: A banana with a few brown spots blends up sweeter and helps you avoid needing extra sweeteners.
• Frozen fruit is the key: If using fresh strawberries, freeze them (sliced) for at least 4 hours so the smoothie turns thick and frosty instead of watery.
• Liquid first, frozen last: This blending order helps prevent blade jams and reduces the need to add extra juice.
• Don’t over-blend: Once it’s smooth, stop. Over-blending can warm the mixture and make it thinner.
• Fine-tune the “stand-style” tang: If your frozen yogurt is very sweet, use a slightly tart apple juice or reduce the juice by 2 tablespoons and add 2 tablespoons water.

Variations

• Extra thick “mall stand” texture: Use 1 cup (225 g) frozen yogurt and reduce apple juice to 3/4 cup (180 ml). Blend, then add juice only if needed.
• Strawberry-banana-forward: Replace 1/4 cup (60 ml) apple juice with 1/4 cup (60 g) additional frozen strawberries for a bolder berry flavor.
• Protein-friendly option: Blend in 1/2 cup (120 g) plain Greek yogurt and increase apple juice by 2 tablespoons (30 ml) to keep it sippable. (Flavor will be slightly tangier.)

Storage & Make-Ahead

This smoothie is best right after blending. If you have leftovers, store in a tightly sealed jar in the refrigerator for up to 24 hours. It will separate; shake vigorously or re-blend for 10–20 seconds to restore the creamy texture. For longer storage, pour into popsicle molds and freeze for 6–8 hours for smoothie pops.

Nutrition (per serving)

Approximate (based on 2 servings, using vanilla frozen yogurt and no optional ice): 260 calories, 4 g protein, 2 g fat, 62 g carbohydrates, 5 g fiber, 41 g sugars, 95 mg sodium.