Iced Vanilla Bean Frappuccino

There's something magical about recreating your favorite coffeehouse drinks at home, especially when they're made with real ingredients and pure vanilla bean. This Iced Vanilla Bean Frappuccino with Coconut Whipped Cream is a dairy-free dream come true—silky smooth, perfectly sweet, and crowned with the most luscious coconut whipped cream you've ever tasted. Whether you're cooling down on a hot summer afternoon or treating yourself to a midday pick-me-up, this blended beverage delivers coffeehouse quality without leaving your kitchen.

Épingler

The secret to this frappuccino's incredible flavor lies in the real vanilla bean seeds that speckle throughout the drink, creating visual appeal and delivering those tiny bursts of pure vanilla essence. Combined with strong brewed coffee and creamy almond milk, then blended with ice until perfectly frothy, this beverage strikes the ideal balance between refreshing and indulgent. And let's talk about that coconut whipped cream—made from chilled full-fat coconut milk, it's so rich and dreamy that you'll want to make extra to use on everything from fruit to pancakes.

Ingredients

• 1 cup (240 ml) strong brewed coffee, cooled
• 1 cup (240 ml) unsweetened almond milk (or any plant-based milk)
• 1 ½ cups (180 g) ice cubes
• 3 tbsp (45 ml) pure maple syrup (or agave syrup)
• 1 vanilla bean, seeds scraped (or 2 tsp pure vanilla extract)
• Pinch of sea salt
• 1 can (400 ml) full-fat coconut milk, chilled overnight
• 2 tbsp (15 g) powdered sugar (or to taste)
• ½ tsp vanilla extract
• Extra vanilla bean seeds or ground cinnamon (optional garnish)

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Instructions

Prepare the coconut whipped cream

Open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl. Add powdered sugar and vanilla extract. Whip with a hand mixer until light and fluffy. Refrigerate until ready to use.

Make the frappuccino

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

Assemble

Divide the frappuccino between two glasses. Top generously with coconut whipped cream. Garnish with extra vanilla bean seeds or a sprinkle of cinnamon, if desired.

Zusatztipps für die Zubereitung

For the best coconut whipped cream, make sure your coconut milk is chilled overnight in the refrigerator—this allows the cream to separate and solidify properly. When you open the can, don't shake it; simply scoop out only the thick cream on top, leaving the liquid behind. If you're using vanilla extract instead of vanilla bean, add it directly to the blender with the other frappuccino ingredients. For a stronger coffee flavor, substitute cold brew concentrate for regular brewed coffee, or add an extra shot of espresso. The coconut whipped cream can be made up to a day in advance and kept chilled in an airtight container, making this recipe even more convenient for busy mornings.

Varianten und Anpassungen

This recipe is incredibly versatile and can be customized to suit your preferences and dietary needs. For a nut-free version, replace the almond milk with oat milk or soy milk—both work beautifully and maintain the creamy texture. If you prefer a sweeter drink, gradually add more maple syrup or agave syrup to taste, blending after each addition. For a mocha variation, add 1-2 tablespoons of cocoa powder to the blender. You can also make this completely caffeine-free by substituting the coffee with strong brewed decaf or even chilled vanilla-flavored rooibos tea. For an extra-thick frappuccino reminiscent of a milkshake, add a frozen banana or reduce the amount of liquid slightly.

Serviervorschläge

Serve this frappuccino in tall, clear glasses to show off the beautiful layers and speckles of vanilla bean. For an extra-special presentation, drizzle a little maple syrup or chocolate sauce on the inside of the glass before pouring in the frappuccino. The coconut whipped cream should be piled high on top, and don't be shy with the garnish—those extra vanilla bean seeds or a dusting of cinnamon add visual appeal and extra flavor. This drink pairs wonderfully with breakfast pastries, fresh fruit, or a light brunch. It's also perfect as an afternoon treat alongside cookies or a slice of cake. For entertaining, set up a frappuccino bar where guests can customize their own drinks with different toppings like chocolate shavings, toasted coconut flakes, or a drizzle of caramel.

Épingler

This Iced Vanilla Bean Frappuccino with Coconut Whipped Cream proves that you don't need dairy or complicated ingredients to create a truly indulgent coffeehouse-style beverage. With just 10 minutes and a handful of wholesome ingredients, you can enjoy a refreshing drink that's not only delicious but also fits into vegetarian, dairy-free, and gluten-free lifestyles. The combination of real vanilla bean, smooth coffee, and that heavenly coconut whipped cream creates a treat that feels special every single time. Make it once, and it'll become your go-to recipe for satisfying those frappuccino cravings at home.

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Questions fréquentes sur la recette

→ Quel type de lait utiliser pour cette boisson ?

Le lait d'amande non sucré est recommandé, mais les alternatives comme le lait d'avoine ou de soja conviennent parfaitement, surtout en cas d'allergie aux noix.

→ Comment préparer la crème fouettée coco ?

Il faut réfrigérer la boîte de lait de coco toute une nuit, puis extraire la crème solide avant de la fouetter avec du sucre glace et un peu d'extrait de vanille.

→ Peut-on ajuster la douceur de la boisson ?

Oui, le sirop d'érable peut être ajouté selon le goût pour rendre la boisson plus ou moins sucrée.

→ Quelle est l'importance de la gousse de vanille ?

Les graines de vanille apportent une saveur authentique et parfumée, essentielle pour équilibrer la richesse de la noix de coco et du café.

→ Comment renforcer la saveur café ?

Utilisez un café froid concentré ou un expresso bien infusé pour intensifier la présence du café dans la boisson.