Iced Vanilla Bean Frappuccino (Printable)

Cooling vanilla bean coffee blended with plant milk and topped with fluffy coconut whipped cream.

# Components:

→ Frappuccino Base

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

→ Coconut Whipped Cream

07 - 1 can (14 ounces) full-fat coconut milk, chilled overnight
08 - 2 tablespoons powdered sugar
09 - 0.5 teaspoon vanilla extract

→ Optional Garnish

10 - Extra vanilla bean seeds or ground cinnamon

# Directions:

01 - Open the chilled can of coconut milk and carefully scoop the solidified cream layer into a mixing bowl. Add powdered sugar and vanilla extract. Using a hand mixer or whisk, beat until light and fluffy. Transfer to refrigerator until assembly.
02 - Combine cooled coffee, almond milk, ice cubes, maple syrup, vanilla bean seeds or extract, and sea salt in a blender. Process on high speed until smooth and frothy, approximately 30 to 45 seconds.
03 - Divide frappuccino mixture evenly between two serving glasses. Top each glass generously with whipped coconut cream. Garnish with additional vanilla bean seeds or cinnamon if desired.

# Expert Advice:

01 -
  • Ready in just 10 minutes with no cooking required
  • Naturally dairy-free, vegan-friendly, and gluten-free
  • Features real vanilla bean for authentic flavor
  • Homemade coconut whipped cream rivals any coffee shop topping
  • Customizable sweetness and coffee intensity to suit your taste
02 -
  • Chill your coconut milk can for at least 12 hours before making whipped cream
  • Use cold brew concentrate instead of regular coffee for smoother, less acidic flavor
  • Blend in short pulses first, then continuously, to prevent ice chunks
  • Add a pinch of sea salt to enhance the vanilla and balance sweetness
  • Store leftover coconut whipped cream in the fridge for up to 3 days
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