Iced Vanilla Bean Frappuccino (Printer View)

Chilled coffee blended with vanilla bean and almond milk, topped with light coconut whipped cream.

# Components:

→ Coffee Base

01 - 1 cup strong brewed coffee, cooled
02 - 1 cup unsweetened almond milk
03 - 1½ tablespoons pure maple syrup
04 - ½ vanilla bean, seeds scraped or 1½ teaspoons pure vanilla extract
05 - 2 cups ice cubes

→ Coconut Whipped Cream

06 - 1 can (14 ounces) full-fat coconut milk, chilled overnight
07 - 1 tablespoon powdered sugar, optional
08 - ½ teaspoon pure vanilla extract

→ Topping

09 - Pinch of vanilla bean powder or grated dark chocolate, optional

# Method steps:

01 - Scoop the solid coconut cream from the chilled can into a mixing bowl, reserving the liquid for another use. Add powdered sugar and vanilla extract. Whip with a hand mixer until light and fluffy. Refrigerate until ready to assemble.
02 - In a blender, combine cooled coffee, almond milk, maple syrup, vanilla bean seeds or extract, and ice. Blend on high speed until smooth and frothy.
03 - Pour the blended frappuccino into two tall glasses. Top generously with coconut whipped cream.
04 - Add a pinch of vanilla bean powder or grated dark chocolate if desired. Serve immediately with a straw.

# Expert Advice:

01 -
  • Ready in just 10 minutes with minimal hands-on effort
  • Made with real vanilla bean for authentic, aromatic flavor
  • Completely vegan, dairy-free, and gluten-free
  • Uses natural sweeteners like maple syrup instead of refined sugar
  • Homemade coconut whipped cream is lighter and healthier than store-bought versions
  • Easily customizable to your preferred sweetness and milk type
02 -
  • Brew your coffee double-strength and let it cool completely before blending—warm coffee will melt the ice too quickly
  • Use full-fat coconut milk for the whipped cream; light versions won't whip properly
  • For the smoothest texture, blend the frappuccino for at least 30-45 seconds until no ice chunks remain
  • If your blender struggles with ice, crush the ice slightly first or add the liquid ingredients before the ice
  • Keep the coconut whipped cream cold until the moment you serve—it deflates at room temperature
  • Make a double batch of coconut whipped cream and store extra in the fridge for future drinks or desserts
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