Iced Vanilla Bean Frappuccino (Printable)

A creamy, iced vanilla coffee drink crowned with smooth coconut whipped cream for a refreshing twist.

# What you'll need:

→ Frappuccino

01 - 1 cup strong brewed coffee, cooled
02 - 1 cup unsweetened almond milk or plant-based milk alternative
03 - 1.5 cups ice cubes
04 - 3 tablespoons pure maple syrup or agave syrup
05 - 1 vanilla bean with seeds scraped or 2 teaspoons pure vanilla extract
06 - Pinch of sea salt

→ Coconut Whipped Cream

07 - 1 can (13.5 fluid ounces) full-fat coconut milk, chilled overnight
08 - 2 tablespoons powdered sugar or to taste
09 - 0.5 teaspoon vanilla extract

→ Optional Garnish

10 - Extra vanilla bean seeds or ground cinnamon

# Method:

01 - Open the chilled can of coconut milk and scoop the solidified cream layer into a mixing bowl. Add powdered sugar and vanilla extract, then whip with a hand mixer or whisk until light and fluffy. Transfer to refrigerator until assembly.
02 - Pour cooled coffee, almond milk, ice cubes, maple syrup, vanilla bean seeds or extract, and sea salt into blender. Blend on high speed until smooth and frothy, approximately 45 to 60 seconds.
03 - Distribute frappuccino evenly between two tall glasses. Crown each serving generously with coconut whipped cream. Finish with vanilla bean seeds or light cinnamon dusting if desired.

# Expert Advice:

01 -
  • It tastes like the expensive coffeehouse drink but costs a fraction of the price and actually uses real ingredients.
  • The coconut whipped cream is impossibly fluffy and so much better than any store-bought version once you get the technique down.
  • You can make it in under 10 minutes, which means no excuses on those days when you need something cold and comforting.
02 -
  • If your coconut whipped cream won't whip, your can wasn't cold enough or the milk wasn't full-fat—don't force it, just chill it longer next time.
  • The drink tastes best served immediately, but if you need to prep ahead, blend everything except the ice and add it just before serving to keep it cold and smooth.
03 -
  • Make your coconut whipped cream the night before if you're serving these to people—it actually firms up and tastes even better after sitting chilled.
  • If you don't have a hand mixer, a regular whisk works fine for the coconut cream; it just takes about five minutes of arm power and feels strangely meditative.
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