Iced Vanilla Bean Frappuccino (Printable Version)

A creamy blended coffee with real vanilla bean and coconut whipped cream topping.

# What You Need:

→ Frappuccino

01 - 1 cup strong brewed coffee, cooled
02 - 1 cup unsweetened almond milk or plant-based milk alternative
03 - 1½ 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 (14 ounces) full-fat coconut milk, chilled overnight
08 - 2 tablespoons powdered sugar, or to taste
09 - ½ teaspoon vanilla extract

→ Optional Garnish

10 - Extra vanilla bean seeds or ground cinnamon

# How To Make:

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, then whip with a hand mixer until light and fluffy. Refrigerate until ready to serve.
02 - In a blender, combine cooled coffee, almond milk, ice cubes, maple syrup, vanilla bean seeds or extract, and sea salt. Blend on high speed until smooth and frothy.
03 - Divide the blended frappuccino evenly between two serving glasses. Top each glass generously with coconut whipped cream. Garnish with additional vanilla bean seeds or a light dusting of cinnamon if desired.

# Cooking Tips:

01 -
  • You can skip the coffee shop line and make barista-level drinks at home without any guilt about the cost.
  • Real vanilla bean creates a complexity that vanilla extract alone simply can't match, and your taste buds will absolutely notice the difference.
  • The coconut whipped cream is legitimately better than most store-bought versions, with a silky texture that melts on your tongue.
02 -
  • If your coconut whipped cream won't whip up fluffy no matter how long you beat it, your coconut milk probably didn't chill long enough or the can wasn't full-fat—this is the most common frustration and it's entirely fixable next time.
  • Blending for just a few seconds leaves you with chunky, icy texture instead of that silky smoothness, so resist the urge to stop early even though it feels like it should be done faster than it actually is.
03 -
  • Freeze extra coconut whipped cream in dollops on parchment paper, then transfer to a freezer bag—you'll have perfect portions ready for future drinks without having to make it fresh each time.
  • If your blender struggles with ice, blend the liquid ingredients first, then add ice gradually while blending rather than dumping everything in at once.
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