This homemade Pressed Juicery Freeze recipe recreates the trendy ice cream treat with nothing but fruits, veggies, and a blender—just add toppings!

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It’s basically salad ice cream. Your childhood dreams have finally come true.

If you’ve ever been on a little thing called Instagram, you’ve probably seen the Pressed Juicery F R E E Z E. Subway tile background, hand holding up a black and white cup, creamy soft-serve swirl, berries nestled around the edges – you know what I’m talking about. Given my serious love for all things cold + creamy + healthy, I have to admit I’ve been a little jealous of all the CA peeps who can get their hands on this fruity froyo-like treat.

If by chance you don’t know what I’m talking about, it’s basically soft-serve that’s the equivalent of drinking a green juice. Soft-serve made of nothing but fruits, veggies, and nuts. To which I say–sign me up! For breakfast. And dessert. And maybe every other meal too if it’s a really hot day.

The jealousy didn’t last for long, because about 3 seconds later I remembered I have fruits and coconut and a blender. I have swirling skill. I have toppings like coconut and berries and even almond butter for drizzling. No it’s not as easy as walking up to a counter and handing over cash for a cold creamy cup of the stuff. But if you are like me and live in one of the 45 states without access to a Pressed Juicery location or another country entirely, the effort is absolutely worth it. Because this green goodness-packed blender copycat is blowing my mind!

Creamier than I had imagined. Sweeter than I had expected. Easier than driving to California. Because not even the greenest fancy froyo can justify the cross country excursion just for a cupful. Although if I went every day while I was there so it wasn’t just one cup…

Lucky for me Pressed Juicery is all about simple minimal ingredients, so DIY-ing it wasn’t too tricky. They offer six different flavors, but I created this recipe based off the Greens version which is made of green juice, coconut meat, and Medjool dates.

Green juice. I don’t own a juicer, and with how easy it is to make juice in the Vitamix I don’t plan to change that anytime soon. Also, for the sake of fiber preservation, I drink smoothies most of the time anyways. But in classic Greens Freeze fashion, this recipe starts with making green juice.

The juice that Pressed Juicery uses for this Freeze flavor is a blend of cucumber, romaine, kale, spinach, apple, and lemon. Now I don’t know the exact ratios they use, so we get to make that part up.

I used approximately…

1 cucumber

1 pink lady apple

1/2 a lemon (seeds and peel removed)

5 large romaine leaves

3 curly kale leaves

1 large handful of spinach

This list made for a fairly sweet green juice, which I love, but you could green it up a little more if you wanted to.

Be sure to add your most liquid-y ingredients (cucumber, lemon, apple) to the blender first otherwise all the foliage will get stuck. After blending, you will have a pulpy but very pretty green mixture. The best option for straining out the pulp is to use a nut milk bag, but a sieve and spoon works too.

Depending on how thoroughly you strain/squeeze, you will probably get 2-3 cups of juice. For the sake of consistency, the recipe uses just 2 cups, so happy green sipping with the extra.

If you own a juicer feel free to use that instead. Or for a really easy option, just buy a bottle of cold-pressed green juice. But check the ingredients first. Personally I recommend avoiding anything with chlorella or spirulina added unless you want soft-serve that tastes like the ocean. And I don’t mean in the good tropical vacay kinda way.

Coconut. If you can find frozen coconut meat, then lucky you. If you want to crack open a young coconut and scoop that stuff out, you and your large sharp object have (careful) fun. But personally I’m just going to use the cream from a can of full-fat coconut milk because it’s easier, cheaper, and safer for all involved.

After chilling in the fridge for a day or two, all the thick coconut cream will separate and you can scoop it right off the top. One can of milk makes for about one cup of cream, which I used all of in this recipe.

The 2:1 ratio of juice to cream made for a super lush creamy texture. You could probably use a little less if you wanted to keep it lower in fat. As is though it’s still lower in fat than a lot of vegan coconut milk ice cream recipes that are pretty much made entirely of coconut milk. And just think of all that good-for-you leafy green nutrition you are consuming with every heavenly bite.

Medjool dates. Are they absolutely necessary? No. Does that pain me a little bit to say about one of my fave fruits? Yes.

Keeping this copycat recipe as true to the original as possible, I added them. But really it’s quite sweet even without. They do probably add a little extra thickness to the texture too, but not essential. So add a few or not – it’s up to you.

No churn. While a froyo machine does make for more pristine swirls than me and my piping bag, you don’t need one. Or even an ice cream maker for that matter. This entire recipe only requires a blender, ice cube tray, and freezer.

After straining the green juice, add it back to the blender with all the other ingredients and blend until completely smooth. Then pour that mixture into an ice cube tray (or a muffin pan works too!) and freeze overnight.

The next day pop those green cubes back into the blender and blend until as creamy as can be. A high speed blender works best, but a food processor will work too. Don’t add any liquid – just keep blending, scraping down the sides, and blending some more.

Swirl with a piping bag or spoon into a cup. Then raid the kitchen for any and all…

Toppings! Raspberries. Blueberries. Fruit of all kinds. Chia seeds. Shredded coconut. Caramel sauce. Nut butter. Granola. Chocolate chips. Sea salt. Chocolate sauce. Sliced almonds. You get the idea.

It may not come in the iconic black and white cup shaped with the kind of swirl precision only a froyo machine can pull off, but none of that matters because this stuff tastes green juice genius!

↓ Check out the VIDEO below! ↓

Copycat Pressed Juicery Greens Freeze ★ ★ ★ ★ ★ 5 from 1 reviews Yield: Yield: 4 people 1 x Print Pin Description This homemade Pressed Juicery Freeze recipe recreates the trendy ice cream treat with nothing but fruits, veggies, and a blender—just add toppings! Scale 1x 2x 3x Ingredients Green Juice 1 cucumber, (chopped)

cucumber, (chopped) 1/2 of a lemon, (peeled and seeds removed)

of a lemon, (peeled and seeds removed) 1 apple, (chopped)

apple, (chopped) 5 – 6 romaine leaves

– romaine leaves 3 – 4 kale leaves

– kale leaves 1 – 2 handfuls spinach Greens Freeze 2 cup s green juice from above ((or any green juice, from a bottle is fine))

s green juice from above ((or any green juice, from a bottle is fine)) 1 15oz can full-fat coconut milk, (chilled overnight)

15oz can full-fat coconut milk, (chilled overnight) Optional: 3 Medjool dates Instructions To make the juice, add all the ingredient to a high-speed blender in the order listed. Blend until fully broken down. Strain through a sieve or nut milk bag to remove the pulp. Return 2 cups of the strained juice to the blender. Open the can of coconut milk without shaking. Scoop out the thick cream from the top, it should be about 1 cup. Add the coconut cream and pitted Medjool dates to the blender. Blend until smooth and creamy. Pour into an ice cube tray (or a muffin pan works too!) Freeze overnight. The next day, break apart the cubes and blend in a high speed blender or food processor until creamy and thick like soft-serve. Do not add any liquid. You will need to stop and scrape down the sides several times or use the tamper. Scoop or swirl (using a piping bag) into a cup, add toppings of choice, and enjoy! You can keep the frozen cubes in the freezer for up to 3-4 days and blend just before serving.

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