Reading the back of commercial smoothie bases or ice cream is torturous, because half of the ingredients have names and origins unknown and unpronounceable. I'm trying to develop a smoothie base that would be easy enough to make in-house, but would still be easy to use. Shelf-life isn't an issue, since I could make batches just big enough (already do that with our baked goods, our roastery, and our chai), so no strange preservatives are needed. What do you all do to achieve good thick consistency and a (close-to) neutral flavor?
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