Iced Vanilla Bean Frappuccino (Print Version)

A creamy iced coffee drink featuring real vanilla bean and topped with smooth coconut whipped cream.

# Ingredient List:

→ Frappuccino

01 - 1 cup strong brewed coffee, cooled
02 - 1 cup unsweetened almond milk
03 - 1.5 cups ice cubes
04 - 3 tablespoons pure maple syrup
05 - 1 vanilla bean, seeds scraped or 2 teaspoons vanilla extract
06 - Pinch of sea salt

→ Coconut Whipped Cream

07 - 1 can (14 ounces) full-fat coconut milk, chilled overnight
08 - 2 tablespoons powdered sugar
09 - 0.5 teaspoon vanilla extract

→ Optional Garnish

10 - Extra vanilla bean seeds or ground cinnamon

# Recipe Steps:

01 - Open the chilled coconut milk can and scoop out the solidified cream into a mixing bowl. Add powdered sugar and vanilla extract, then whip with a hand mixer until light and fluffy. Refrigerate until needed.
02 - Combine cooled coffee, almond milk, ice cubes, maple syrup, vanilla bean seeds or extract, and sea salt in a blender. Blend on high speed until smooth and frothy.
03 - Divide frappuccino evenly between two glasses. Top generously with coconut whipped cream and garnish with additional vanilla bean seeds or cinnamon if desired.

# Expert Suggestions:

01 -
  • Real vanilla bean seeds turn a simple blended coffee into something that tastes handcrafted and intentional.
  • Coconut whipped cream replaces heavy dairy, making this feel light enough to drink on warm days without regret.
  • The whole thing takes ten minutes, which means you can have café-quality drinks without leaving your kitchen.
02 -
  • If your coconut milk doesn't separate into cream and liquid, either your can wasn't full-fat or you didn't chill it long enough—temperature matters more than you'd think.
  • Don't overblend the frappuccino or you'll warm it up and lose that icy texture; high speed for a short time is better than medium for longer.
03 -
  • Brew your coffee the night before and let it chill in the fridge—this saves time and lets you make the drink without waiting for cooling.
  • Coconut whipped cream separates slightly if it sits too long, so whip it fresh or give it a quick re-beat with a whisk before serving if it's been sitting longer than a few hours.
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