Iced Vanilla Bean Frappuccino

Imagine sipping a creamy, dreamy frappuccino that rivals your favorite coffeehouse creation—minus the dairy and with all the luxurious vanilla flavor you crave. This Iced Vanilla Bean Frappuccino with Coconut Whipped Cream is the perfect blend of bold coffee, aromatic vanilla bean, and silky coconut cream that comes together in just 10 minutes. Whether you're beating the heat on a summer afternoon or treating yourself to a café-style indulgence at home, this dairy-free delight delivers the refreshment and satisfaction you're looking for.

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The secret to this frappuccino's incredible flavor lies in the combination of real vanilla bean seeds and strong brewed coffee, balanced perfectly with maple syrup's natural sweetness. The coconut whipped cream isn't just a garnish—it's a cloud of creamy perfection that transforms this blended drink into a truly special treat. Plus, with simple plant-based ingredients and no refined sugars, you can enjoy this coffeehouse classic knowing exactly what's in your glass.

Ingredients

• Frappuccino: 1 cup (240 ml) strong brewed coffee, cooled; 1 cup (240 ml) unsweetened almond milk (or any plant-based milk); 1 ½ cups (180 g) ice cubes; 3 tbsp (45 ml) pure maple syrup (or agave syrup); 1 vanilla bean, seeds scraped (or 2 tsp pure vanilla extract); pinch of sea salt
• Coconut Whipped Cream: 1 can (400 ml) full-fat coconut milk, chilled overnight; 2 tbsp (15 g) powdered sugar (or to taste); ½ tsp vanilla extract
• Optional Garnish: Extra vanilla bean seeds or ground cinnamon

Instructions

Prepare the coconut whipped cream

Open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl. Add powdered sugar and vanilla extract. Whip with a hand mixer until light and fluffy. Refrigerate until ready to use.

Make the frappuccino

In a blender, combine cooled coffee, almond milk, ice cubes, maple syrup, vanilla bean seeds (or extract), and a pinch of salt. Blend on high until smooth and frothy.

Assemble

Divide the frappuccino between two glasses. Top generously with coconut whipped cream. Garnish with extra vanilla bean seeds or a sprinkle of cinnamon, if desired.

Zusatztipps für die Zubereitung

For best results, make sure your coconut milk is chilled overnight so the cream separates and whips properly. When brewing your coffee, use a strong batch or cold brew concentrate for more robust flavor that won't get diluted by the ice. If you're using vanilla extract instead of vanilla bean, add it at the end of blending to preserve its aromatic qualities. The coconut whipped cream can be made up to a day in advance and kept refrigerated in an airtight container—just give it a quick re-whip before serving if it has settled.

Varianten und Anpassungen

This frappuccino is endlessly customizable to suit your preferences and dietary needs. For a nut-free version, swap the almond milk for oat milk or soy milk. If you prefer a sweeter drink, gradually add more maple syrup or agave until it reaches your desired sweetness level. For a stronger coffee kick, use cold brew concentrate or add an extra shot of espresso. You can also experiment with flavor additions like a tablespoon of cacao powder for a mocha twist, or a dash of caramel extract for extra indulgence. For those who want an extra-thick texture, add a frozen banana or reduce the amount of liquid slightly.

Serviervorschläge

Serve your Iced Vanilla Bean Frappuccino immediately in tall, chilled glasses for the best texture and temperature. For an elegant presentation, drizzle a little extra maple syrup on the inside of the glass before pouring the frappuccino, and finish with a generous swirl of coconut whipped cream. Dust the top with cinnamon or scatter a few vanilla bean seeds for visual appeal. This drink pairs beautifully with breakfast pastries, fruit salads, or as a midday pick-me-up alongside a light sandwich. For entertaining, set up a frappuccino bar with various toppings like cacao nibs, coconut flakes, or a drizzle of dairy-free chocolate sauce so guests can customize their drinks.

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This Iced Vanilla Bean Frappuccino with Coconut Whipped Cream proves that you don't need a trip to the coffee shop to enjoy a truly indulgent blended beverage. With simple ingredients, minimal prep time, and maximum flavor, this dairy-free treat is about to become your go-to recipe for satisfying your frappuccino cravings. The combination of real vanilla bean, perfectly balanced sweetness, and cloud-like coconut cream creates a drink that's not just refreshing—it's an experience worth savoring with every sip.

Recipe FAQs

→ How do I make the coconut whipped cream?

Chill a can of full-fat coconut milk overnight, scoop out the solid cream, then whip it with powdered sugar and vanilla extract until light and fluffy.

→ Can I use other plant-based milks?

Yes, oat or soy milk can be substituted for almond milk, especially for nut-free versions.

→ What is the best way to get a stronger coffee flavor?

Use cold brew concentrate instead of regular brewed coffee for a bolder taste.

→ How long can the coconut whipped cream be stored?

It can be made up to a day in advance and kept refrigerated until ready to serve.

→ Are there any allergen considerations?

This includes coconut and almond milk; for nut allergies, consider oat or soy milk alternatives and always check labels for cross-contamination.