Iced Vanilla Bean Frappuccino Caramel (Printable Version)

A creamy, blended vanilla bean coffee drink topped with whipped cream and caramel drizzle, ideal for warm days.

# What You Need:

→ 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

# How-To Steps:

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, approximately 1-2 minutes.
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 serving with whipped cream and generously drizzle with caramel sauce.
06 - Serve immediately with a straw.

# Expert Advice:

01 -
  • You control the sweetness instead of being stuck with whatever the coffee shop decided that day.
  • Real vanilla bean paste makes this taste noticeably better than the syrup-heavy versions, and people always ask what your secret is.
  • It takes ten minutes and four ingredients if you're keeping it simple, making it perfect for unexpected guests or a lazy afternoon craving.
02 -
  • Don't skip blending on high speed long enough. A few seconds too short and you'll have chunky ice ruins the whole texture, which I discovered the hard way the first time I rushed it.
  • Vanilla bean paste truly changes everything compared to extract. I used to think they were interchangeable until someone corrected me, and now I'll never go back to the liquid stuff for this drink.
03 -
  • Use frozen vanilla bean ice cream straight from the freezer, not slightly soft, or you'll end up with soup instead of a proper frappuccino.
  • If caramel sauce is too thick to drizzle, warm it for just a few seconds in the microwave and it becomes pourable magic.
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