Iced Vanilla Bean Frappuccino

There's something magical about transforming simple, wholesome ingredients into a cafe-worthy indulgence right in your own kitchen. This Iced Vanilla Bean Frappuccino with Coconut Whipped Cream brings together the rich aroma of coffee, the warmth of real vanilla bean, and the luxurious texture of homemade coconut cream. It's a refreshing escape on a warm afternoon, a sweet reward after a long day, or simply a moment of pure bliss with every sip. What makes this recipe truly special is how effortlessly it comes together—no fancy equipment needed, just a blender and a dream of creamy, icy perfection topped with clouds of fluffy coconut cream.

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The secret to this frappuccino's irresistible appeal lies in the balance of textures and flavors. The coffee base is blended with ice until it reaches that perfect slushy consistency—thick enough to satisfy but smooth enough to sip through a straw. Real vanilla bean seeds infuse every drop with delicate flecks and aromatic sweetness, while almond milk keeps it light and refreshing. But the true showstopper is the coconut whipped cream: airy, silky, and subtly sweet, it crowns each glass with a decadent flourish that makes this drink feel like a special occasion, even on an ordinary Tuesday.

Ingredients

• Coffee Base: 1 cup (240 ml) strong brewed coffee, cooled; 1 cup (240 ml) unsweetened almond milk (or any plant-based milk); 1½ tbsp pure maple syrup (or sweetener of choice); ½ vanilla bean, seeds scraped (or 1½ tsp pure vanilla extract); 2 cups (220 g) ice cubes
• Coconut Whipped Cream: 1 can (400 ml) full-fat coconut milk, chilled overnight; 1 tbsp powdered sugar (optional, or to taste); ½ tsp pure vanilla extract
• Topping (optional): Pinch of vanilla bean powder or grated dark chocolate

Instructions

Prepare the Coconut Whipped Cream

Scoop only the solid coconut cream from the chilled can into a mixing bowl (reserve liquid for another use). Add powdered sugar and vanilla extract. Whip with a hand mixer until light and fluffy. Chill until ready to use.

Make the Frappuccino

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

Assemble

Pour the blended frappuccino into two tall glasses. Top generously with coconut whipped cream. Garnish with a pinch of vanilla bean powder or grated dark chocolate, if desired.

Serve

Serve immediately with a straw.

Zusatztipps für die Zubereitung

The key to the smoothest, creamiest frappuccino is ensuring your coffee is completely cooled before blending. Warm coffee will melt the ice too quickly, resulting in a watery drink. If you're in a hurry, brew your coffee the night before and store it in the refrigerator, or pour freshly brewed coffee over ice in a separate container and let it chill for a few minutes. For the coconut whipped cream, make sure the coconut milk is chilled for at least 12 hours—this allows the cream to separate and solidify properly. When whipping, start on low speed and gradually increase to avoid splattering. If your cream isn't thickening, pop the bowl in the freezer for 10 minutes and try again.

Varianten und Anpassungen

This recipe is wonderfully versatile and welcomes creative twists. For a richer, creamier drink, substitute oat milk or coconut milk for the almond milk. If you prefer a sweeter frappuccino, add an extra tablespoon of maple syrup or try agave nectar. For a caffeine-free version, use decaf coffee or replace the coffee entirely with strong brewed chai tea for a vanilla chai frappuccino. You can also add a tablespoon of cacao powder to the blender for a mocha variation, or blend in a handful of frozen banana for natural sweetness and extra creaminess. If coconut isn't your favorite, swap the coconut whipped cream for whipped aquafaba (chickpea liquid) beaten with a touch of sugar and vanilla.

Serviervorschläge

This Iced Vanilla Bean Frappuccino is perfect as a midday pick-me-up, a refreshing dessert, or a delightful brunch beverage. Serve it in tall, clear glasses to showcase the beautiful layers of blended coffee and fluffy coconut cream. For an elegant presentation, drizzle a little extra maple syrup down the inside of the glass before pouring in the frappuccino, or dust the whipped cream with a pinch of cinnamon or vanilla bean powder. Pair it with vegan pastries, fresh fruit, or almond biscotti for dipping. It's also wonderful alongside light breakfast fare like avocado toast or a berry smoothie bowl. For gatherings, prepare the coconut whipped cream in advance and keep the coffee mixture ready in a pitcher—guests can blend their own servings fresh to order.

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This Iced Vanilla Bean Frappuccino with Coconut Whipped Cream proves that you don't need a trip to an expensive cafe to enjoy a truly indulgent, barista-quality beverage. With just a few plant-based ingredients and a couple of minutes of blending, you can create a refreshing treat that's as beautiful as it is delicious. Whether you're sipping it solo on a sunny patio or sharing it with friends, this frappuccino delivers pure joy in every frosty, vanilla-kissed sip. So grab your blender, whip up that coconut cream, and treat yourself to a little homemade luxury—you've earned it.

Recipe FAQs

→ How do I make the coconut whipped cream?

Chill a can of full-fat coconut milk overnight to separate the cream. Scoop the solid cream into a bowl, add powdered sugar and vanilla extract, then whip until light and fluffy.

→ Can I use other plant-based milks?

Yes, oat or coconut milk work well and can enrich the flavor and texture of the iced coffee blend.

→ How can I adjust the sweetness?

Use maple syrup or your preferred sweetener, and adjust the amount to suit your taste before blending.

→ Is it possible to make a caffeine-free version?

Absolutely—simply substitute brewed coffee with decaf coffee for a caffeine-free beverage.

→ How long can the coconut whipped cream be stored?

Store it refrigerated in an airtight container for up to two days and re-whip if needed before serving.