Iced Vanilla Bean Frappuccino (Printable)

A cool, creamy vanilla bean blend with milk, ice, whipped cream, and caramel drizzle.

# Components:

→ Frappuccino Base

01 - 1 cup whole milk
02 - 1 cup ice cubes
03 - 1/2 cup vanilla bean ice cream
04 - 2 tablespoons instant coffee granules
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon vanilla bean paste

→ Toppings

07 - 1/2 cup whipped cream
08 - 2 tablespoons caramel sauce

# Method:

01 - In a blender, combine milk, ice, vanilla bean ice cream, instant coffee granules, sugar, and vanilla bean paste.
02 - Blend on high speed until smooth and creamy.
03 - Taste and adjust sweetness or add more ice for a thicker texture, if desired.
04 - Pour the frappuccino into two tall glasses.
05 - Top each with whipped cream and generously drizzle with caramel sauce.
06 - Serve immediately with a straw.

# Expert Advice:

01 -
  • You'll never overpay for a frappuccino again once you realize how simple this actually is to pull together.
  • Real vanilla bean paste makes this taste genuinely creamy and complex, not syrupy sweet like the store-bought versions.
  • It's ready in under ten minutes, which means you can make this faster than driving to get one.
02 -
  • If your vanilla bean paste settles at the bottom of your blender, the drink won't be evenly vanilla-flavored, so blend for that full 30 seconds and don't rush it.
  • Warm caramel sauce drizzles beautifully, but cold caramel sauce turns stiff and lumpy the second it hits the cold whipped cream, which I learned the hard way.
03 -
  • Chill your glasses in the freezer for five minutes before pouring if you want your frappuccino to stay cold and creamy for longer.
  • Make this in batches during summer and keep the blended mixture (without toppings) in a pitcher so you can quickly pour and top throughout the week.
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