Vanilla Bean Frappuccino Cold Brew (Print)

A creamy vanilla bean drink blended with cold brew ice cubes for a refreshing twist.

# Ingredients:

→ Cold Brew Ice Cubes

01 - 1 cup cold brew coffee, chilled

→ Frappuccino Base

02 - 1 cup whole milk or dairy-free alternative
03 - 1/2 cup heavy cream or coconut cream
04 - 1/4 cup granulated sugar
05 - 2 tablespoons instant vanilla pudding mix
06 - 1 tablespoon vanilla bean paste or seeds from 1 vanilla bean
07 - 1 cup ice cubes
08 - Pinch of salt

→ Topping

09 - Whipped cream for serving
10 - Vanilla bean paste or grated chocolate for garnish, optional

# Instructions:

01 - Pour cold brew coffee into ice cube tray and freeze for at least 4 hours until completely solid.
02 - In blender, combine whole milk, heavy cream, granulated sugar, vanilla pudding mix, vanilla bean paste, ice cubes, and pinch of salt.
03 - Add 6 to 8 cold brew ice cubes to blender with base mixture.
04 - Blend on high speed until smooth and creamy in texture.
05 - Taste mixture and adjust sweetness or vanilla intensity as desired.
06 - Pour blended mixture evenly into two tall glasses.
07 - Top generously with whipped cream and garnish with vanilla bean paste drizzle or grated chocolate if desired. Serve immediately with straw.

# Pro Tips:

01 -
  • You'll save money and stop justifying those daily coffeehouse trips once you taste how creamy and decadent this tastes.
  • The cold brew ice cubes are genius—they keep everything properly chilled without diluting the flavor the way regular ice does.
  • Making your own means you control exactly how sweet and vanilla-forward it tastes, which beats that overly sugary store version every time.
02 -
  • If you freeze your cold brew the night before but forget to pop out the cubes and store them in a bag, they'll fuse into one solid block—learn from my mistake and pop them out after six hours.
  • The pudding mix seems like a weird ingredient until you realize it's doing three jobs at once: thickening, adding vanilla, and creating that exact coffeehouse texture without cornstarch or xanthan gum.
  • Adding the coffee ice cubes last prevents them from over-blending and turning watery—treat them like delicate ingredients that just need a gentle spin.
03 -
  • Chill your blender pitcher in the freezer for ten minutes before blending if your kitchen is especially hot—it keeps the drink cold longer without making it watery.
  • Use real vanilla bean paste over extract whenever possible because the specks and flavor complexity make people think you're more skilled than you actually are.
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