A food processor — this is the preferred tool for this recipe, and for good reason. A food processor handles the very thick, frozen fruit mixture better than most blenders because it doesn't require as much liquid to get moving. The result is a denser, thicker base that holds toppings beautifully and has that signature soft-serve texture you want from an açaí bowl.

A high-speed blender with a tamper — if you don't have a food processor, a powerful blender with a tamper (that stick you push down through the lid) works well. Do not add extra liquid to help it blend — use the tamper instead. Extra liquid = runny bowl.

A spatula — essential for scraping every last bit of that thick, deep purple base out of the food processor bowl

Two wide, shallow serving bowls — the same rule applies as always: wide and shallow for maximum topping surface area and visual impact

A sharp knife for pre-chopping the frozen bananas and slicing fresh fruit toppings

Measuring cups for the frozen fruit and soy milk

The food processor really is worth using here if you have one. It produces a noticeably thicker, more scoopable result than a blender, and the texture difference between a properly thick açaí bowl and a slightly runny one is significant.