Iced Vanilla Bean Frappuccino (Print Version)

Refreshing iced coffee blended with vanilla bean and topped with coconut whipped cream.

# 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 fluid 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

# How to Make It:

01 - Scoop the solid coconut cream from the chilled can into a mixing bowl and reserve the liquid for another use. Add powdered sugar and vanilla extract. Whip with a hand mixer until light and fluffy. Refrigerate 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 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.

# Additional Tips::

01 -
  • It tastes indulgent but actually treats your body kindly with whole, plant-based ingredients you can pronounce.
  • The coconut whipped cream is shockingly easy once you know the secret, and it outshines anything store-bought.
  • Ready in 10 minutes—no waiting, no complexity, just a café-quality drink in your own kitchen.
02 -
  • The coconut cream will only whip if the can has been truly cold for at least 12 hours—room temperature cream just won't cooperate, no matter how long you beat it.
  • Don't pour the blended drink over ice; blend it with ice instead, because the second method keeps it from watering down as you sip.
03 -
  • Make the coconut whipped cream up to two days ahead and keep it covered in the fridge—one less thing to do when you're hot and thirsty.
  • If you accidentally warm your coconut milk, put it back in the fridge and wait; patience always works better than improvisation.
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