Iced Vanilla Bean Frappuccino (Printable Version)

Creamy iced coffee with vanilla bean and coconut whipped cream topping—ideal for warm weather refreshment.

# 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 (14 ounces) full-fat coconut milk, chilled overnight
07 - 1 tablespoon powdered sugar
08 - ½ teaspoon pure vanilla extract

→ Topping

09 - Pinch of vanilla bean powder or grated dark chocolate

# Step-by-Step Guide:

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. Chill until ready to use.
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.
04 - Garnish with a pinch of vanilla bean powder or grated dark chocolate if desired. Serve immediately with a straw.

# Additional Tips::

01 -
  • Ready in just 10 minutes from start to finish
  • Completely vegan, dairy-free, and gluten-free
  • Features real vanilla bean for authentic, aromatic flavor
  • Homemade coconut whipped cream that rivals any coffee shop
  • Naturally sweetened with maple syrup
  • Customizable to your taste preferences and dietary needs
02 -
  • Chill your coconut milk can for at least 12 hours—overnight is best—for the thickest whipped cream
  • Don't shake the coconut milk can before opening; you want the cream and liquid fully separated
  • Use strong brewed coffee for bold flavor—espresso works beautifully too
  • Blend on high speed for at least 30 seconds to achieve that signature frothy texture
  • Adjust sweetness gradually; you can always add more maple syrup but can't take it away
  • Make extra coconut whipped cream—it keeps for up to 2 days in the fridge and is perfect on other desserts
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