Description
A thick, creamy, and slushie-like homemade vanilla bean frappuccino that tastes like the expensive coffee shop version but allows you to control the sugar and ingredients.
Ingredients
Scale
- 2 cups strong brewed coffee (cooled or chilled)
- 2 cups ice cubes
- 1/2 cup whole milk
- 2 tablespoons vanilla bean paste
- 2–3 tablespoons sugar or simple syrup
- 2 tablespoons heavy cream
- Whipped cream (for topping)
- Vanilla bean powder (optional, for garnish)
Instructions
- Brew strong coffee and let it cool to room temperature, then chill in the refrigerator for at least an hour or overnight.
- If using granulated sugar, prepare simple syrup by dissolving equal parts sugar and hot water, then cool. If using honey or agave, measure out 2-3 tablespoons.
- Add the cold coffee, ice, milk, vanilla bean paste, sweetener, and heavy cream to a high-speed blender.
- Blend on high speed for 30-45 seconds until the mixture reaches a thick, smooth, slushie-like consistency similar to soft-serve ice cream.
- Taste the mixture and adjust sweetness or vanilla flavor if needed by adding more syrup and blending for another 10 seconds.
- Pour the frappuccino into a tall glass or mason jar.
- Top with a generous dollop of whipped cream and sprinkle with vanilla bean powder if desired.
- Serve immediately with a thick straw.
Notes
Use cold coffee to prevent the ice from melting too quickly and making the drink watery. If your blender is weak, pulse the ice first before blending on high. You can substitute dairy milk with oat or almond milk for a dairy-free version, though the texture will be thinner. For a mocha variation, add chocolate syrup or cocoa powder.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 large drink
- Calories: 280
- Sugar: 28
- Sodium: 45
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Protein: 4
Keywords: vanilla bean frappuccino, homemade iced coffee, coffee shop recipe, blended coffee drink, summer refreshment, caffeine