Go Back

Strawberry Frappuccino

A thick, icy blend of fresh strawberries and cold brew, topped with whipped cream and a drizzle of syrup. This homemade version beats the coffee shop version every time because you control the sweetness, the strawberry intensity, and how much whipped cream crowns the top.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Beverage
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 cups frozen strawberries about 12 ounces
  • 1 cup cold brew coffee or strong brewed coffee, chilled
  • 0.5 cup milk dairy or non-dairy
  • 3 tablespoons vanilla syrup or 2 tablespoons sugar if using unsweetened coffee
  • 0.5 cup ice cubes optional, for extra thickness
  • 2 to 3 tablespoons whipped cream per serving for topping
  • 1 to 2 teaspoons strawberry syrup per serving optional, for drizzle

Equipment

  • Blender (high-powered works best for smooth texture)
  • Two tall glasses
  • Measuring cups and spoons
  • Spoon for layering whipped cream

Method
 

  1. Pull out your frozen strawberries, cold brew coffee, and milk before you start. Stick your serving glasses in the freezer for two minutes so the drink stays cold longer.
  2. Pour 1.5 cups of frozen strawberries directly into the blender pitcher. Starting with fruit ensures they break down completely and distribute evenly throughout the final drink.
  3. Add 1 cup of cold brew coffee to the blender with the strawberries.
  4. Pour in 0.5 cup of milk and add 3 tablespoons of vanilla syrup.
  5. Add 0.5 cup of ice cubes if you prefer an extra-thick, frosty texture. This step is optional but recommended if your frozen strawberries aren't completely solid.
  6. Blend on high speed for 45 to 60 seconds until the mixture is completely smooth with no visible strawberry chunks. Stop and scrape down the sides if needed, then blend another 10 to 15 seconds to ensure even consistency.
  7. Carefully pour the blended mixture into your two chilled glasses, filling them about three-quarters full.
  8. Spoon 2 to 3 tablespoons of whipped cream onto the top of each drink and drizzle with strawberry syrup if desired. Serve immediately.

Notes

Freeze your strawberries in a single layer on a baking sheet the night before blending, then store them in a freezer bag so you always have them ready. Use truly frozen strawberries for the best creamy texture. Store the blended mixture (without whipped cream) in an airtight container for up to 24 hours in the refrigerator. You can also freeze the mixture in ice cube trays for up to three months.