Iced Vanilla Bean Frappuccino (Print)

Creamy iced coffee with vanilla bean and coconut whipped cream, a cool treat for sunny days.

# What You'll Need:

→ Coffee Base

01 - 1 cup strong brewed coffee, cooled
02 - 1 cup unsweetened almond milk or plant-based milk alternative
03 - 1½ tablespoons pure maple syrup or sweetener of choice
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 or to taste
08 - ½ teaspoon pure vanilla extract

→ Topping

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

# Directions:

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 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 -
  • It tastes like a fancy coffee shop treat but costs a fraction of the price and takes just ten minutes from start to sip.
  • The coconut whipped cream is so ridiculously good you'll find yourself making it for other desserts and drinks all summer long.
  • It's completely plant-based and naturally dairy-free, so everyone at your table can enjoy it without a single compromise on flavor.
02 -
  • The coconut cream separation thing is real—I once forgot to chill the can and ended up with something between a soup and a sauce, and no amount of whipping fixed it.
  • If your vanilla bean feels impossible to scrape, pop it in a warm cup of water for a minute first and it becomes way more cooperative.
03 -
  • Make your coconut whipped cream the day before and keep it in the fridge—it actually gets firmer and more stable as it sits, so day-two cream is better than day-one.
  • If your blender is struggling with ice, add the liquid ingredients first, then the ice on top, and blend in pulses rather than one long blend—this prevents overheating your motor and gives you better texture control.
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