Iced Vanilla Bean Frappuccino (Print Version)

Creamy iced coffee with real vanilla bean and smooth coconut whipped topping, perfect for warm days.

# What You'll Need:

→ 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 (13.5 fl oz) 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

# Steps to Follow:

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 serve.
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 evenly into two tall glasses. Top generously with coconut whipped cream and garnish with vanilla bean powder or grated dark chocolate if desired.
04 - Serve immediately with a straw for optimal texture and temperature.

# Additional Tips::

01 -
  • Ready in just 10 minutes with no cooking required
  • Made with real vanilla bean for authentic, aromatic flavor
  • Completely vegan, dairy-free, and gluten-free
  • Customizable sweetness to match your personal preference
  • Features homemade coconut whipped cream that rivals any coffee shop topping
  • Uses simple, wholesome ingredients you can feel good about
02 -
  • Always use full-fat coconut milk for the whipped cream—light versions won't whip properly
  • Chill your coconut milk can for at least 12 hours, or even better, 24 hours before making the whipped cream
  • Brew coffee ahead and keep it refrigerated so it's always ready for quick blending
  • For the smoothest texture, blend on high speed for at least 30-45 seconds until completely frothy
  • If using vanilla extract instead of vanilla bean, add it at the end of blending to preserve its aromatic compounds
  • Store leftover coconut whipped cream in an airtight container for up to 2 days and re-whip briefly before using
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