You can make a super easy and delicious Starbucks copycat Frappuccino recipe at home, with just 5 minutes and a blender!
The best homemade Starbucks Frappuccino recipe
In almost no time, this popular frosted coffee drink can be all yours.
Thick, whipped, frosty and creamy, the classic energizing blended coffee beverage is one recipe you will be making over and over again.
Thousands of reviewers agree that this is absolutely the best homemade Frappuccino recipe they’ve tried. Plus, you get full control of how much sugar to add.
Even with no artificial flavors, no xanthan gum, and no preservatives, it really does taste just as good as the famous original, or possibly even better!
You may also like this Chocolate Mug Cake
Benefits of making your own
Another advantage to making your own frozen coffee drinks is the lower price.
One single venti Starbucks Frappuccino can cost as much as $5.95. While grande and tall drinks cost fifty cents to a dollar less, this can still add up pretty quickly if you order them every week.
Add a pump of syrup, and the price goes up even more.
Depending on the type of milk and sweetener you choose, this DIY Frappuccino can yield more than seven drinks for just about three dollars total.
So why not save money and skip the coffee shop version? Whip up your own healthy Frappuccinos at home, and you won’t even have to leave your pajamas!
Too cold for a Frappuccino? Make this Pumpkin Spice Latte
Watch the homemade Frappuccino recipe video, above
Healthy coffee Frappuccino recipe ingredients
To make the easy coffee recipe, you will need milk of choice, regular or decaf instant coffee, pure vanilla extract, sweetener of choice, and a pinch of salt.
There’s no brewed espresso and no heavy cream required. And the iced coffee drink can be dairy free, sugar free, gluten free, soy free, nut free, keto friendly, and vegan.
For a vegan Frappuccino, just choose a nondairy milk. Almond milk, soy milk, coconut milk, and oat milk are all great options.
Use your favorite all purpose sweetener. This includes granulated sweeteners like white or brown sugar or unrefined sweeteners like coconut sugar or date sugar. You may also use a liquid sweetener, such as honey, agave, or pure maple syrup.
If you prefer a keto Frappuccino with no sugar, opt for low carb offerings like xylitol, erythritol, allulose, or a monk fruit blend. Or add stevia extract to taste.
Be sure to buy pure vanilla extract, not imitation vanilla flavoring. This will make a big difference in your finished recipe.
Leftover coffee? Make Keto Chocolate Mousse
How to make a copycat Starbucks Frappuccino
Read through the recipe instructions, then gather all of your ingredients.
Whisk together the milk of choice, coffee granules, vanilla, sweetener, and salt.
Freeze the liquid mixture in a shallow container or ice cube tray.
This step can be done days or even weeks ahead of time, giving you an almost instant coffee drink any time a craving hits.
Once the coffee ice cubes are frozen, pop them out into a blender.
Let the blocks thaw just enough for your blender to handle. If you have a powerful high speed blender like a Vitamix or Blendtec, you may be able to skip the thawing step.
The recipe will also work with a cheaper blender or a food processor. There’s no fancy equipment needed to make your own Frappuccinos.
Blend everything together until it reaches a thick and slushy Frappuccino texture.
Taste, then add additional sweetener if needed. Do not add any ice, because it would dilute the deep coffee flavor.
Pour the frozen coffee frappe into a tall glass or two mason jars.
Top with whipped cream, ice cream, chocolate syrup, crushed graham crackers, or crumbled cookies if desired.
While the blender is out, make Coconut Ice Cream
Secret Menu Frappuccino Flavors
Salted Caramel Frappuccino: Increase the salt to a scant one eighth teaspoon. Add a spoonful of jarred caramel sauce or homemade Coconut Caramel to the base recipe. Or add a swirl on top after blending.
Mocha Frappuccino: Add three tablespoons of cocoa powder to the base recipe before blending. For a double chocolate Frappuccino, top with shaved chocolate.
Java Chip Frappuccino: Make the recipe below as written, blending in a tablespoon or two of regular size or mini chocolate chips or Sugar Free Chocolate Chips.
Vanilla Bean Frappuccino: This one is made with no coffee or caffeine. Make the recipe below and omit the instant coffee. Instead of the half teaspoon of pure vanilla extract, add one teaspoon of vanilla bean paste or the seeds from a vanilla bean.
Pumpkin Frappuccino: Blend in half a cup of pumpkin puree, a fourth teaspoon of cinnamon, an eighth teaspoon each of pumpkin pie spice and ground ginger, and an optional pinch of ground cloves. Top with Coconut Whipped Cream.
Peanut Butter Frappuccino: This one is easy. Simply blend in one or two tablespoons of peanut butter (or almond butter) into your coffee beverage.
The next secret menu flavor variations on my list to create include Oreo, white chocolate, chai tea, strawberry crème, mint or peppermint, matcha, butterbeer, chocolate hazelnut, toffee nut, birthday cake batter, and unicorn Frappuccinos.
Can you think of any other flavors I should try?
Serving suggestions for your coffee drink
One of the best things about the recipe is that you can serve it with breakfast instead of hot coffee, as part of a healthy afternoon snack, or as a delicious dessert.
The coffee Frappuccino copycat pairs perfectly with Healthy Banana Bread or a thick slice of Chocolate Banana Bread or this low carb Almond Flour Banana Bread.
If you are not a banana fan, the drinks are also great alongside other baked goods such as scones, blondies, brownies, donuts, cookies, or Applesauce Muffins.
Or turn it into a meal, serving with Vegan French Toast or heart healthy oatmeal for an energy rich breakfast or a grilled veggie wrap, sandwich, or Avocado Salad for lunch.
More easy copycat recipes
Vegan Chocolate Chip Cookies (Toll House copycat)
Chick-fil-A Healthy Peach Milkshake
Frappuccino Recipe
Ingredients
Instructions
- Whisk ingredients together. Freeze in shallow containers or an ice cube tray (I used this ice cube tray). Once frozen, pop the blocks out. Thaw until just soft enough for your blender to be able to handle it. Blend until desired slushiness is reached. Add extra sweetener if needed, but do not add ice, because it would dilute the flavor. Feel free to add cocoa, cinnamon, berries, chai, banana, or other flavors if you wish. (More flavor ideas are listed earlier in the post.) And don't forget to leave a review if you try it!View Nutrition Facts
Video
Notes
Popular Coffee Shop Recipes
Just made this, and oh my goodness it really DOES taste like a Frappuccino! And that’s coming from someone who used to be addicted to Starbucks Frappuccinos. I would literally drink one every day. Now that I’ve found your version, I’ll be drinking THIS every day. YUM!!!
🙂
Much better than a starbucks drink – I bet it tastes amazing!
I haven’t read through all of the comments, but wanted to mention that whole or ground chia seeds could be used as a thickening agent also. Being hydrophillic they attract water – the fun effect is that they thicken any liquid you add them to – Aim for about a tablespoon per person, per serving. They also give you lots of omega 3 essential fatty acids, a great amino acid profile and are incredibly high in fibre!
I bake with them (making chia ‘eggs’ to replace eggs) add them to soups, smoothies and sprinkle over salads etc.
I’m so happy you found me!!! 🙂 And I love your chia idea. I honestly need to experiment more with chia. So far, all I’ve used them in are oatmeals and pudding!
This sounds amazing! Great idea!
This was SO GOOD! I have to get up very early in the mornings (which is why I’m leaving you a comment at 6am!!!) and I normally stop by Starbucks (also known as 4 bucks or $$$Bucks!). Today, though, I had your frapp base in the freezer, so all I had to do was blend it up.
I swear, if it had been in a Starbucks cup, and if I hadn’t known better, I would NOT have been able to tell that I hadn’t gotten the drink from Starbucks itself! 🙂
Your Frapp. looks good. And yes I’ve been to starbucks and will admit I am just a little bit addicted to there mocha coconut frappicino. Mmmm, so yummy.
So I finally got around to making this. Yummy! I added a little chocolate syrup to mine, just cause you know I was saving all that sugar and all ;). It was fantastic! Thanks CCK! 🙂
I saw some people talking about/requesting egg replacers – for health and ease of use you can’t go past a chia egg! 1 tbsp chia seeds, 2 tbsp water and stir briskly for 30seconds. This is equivalent to 1 egg in all your baking recipes and for binding purposes. I use them in all my recipes – gives you high amounts of omega 3 fatty acids, fibre, protein and antioxidants!
I still have never tried a chia egg… can you believe it?! Awful, right? I need to get on this!
I am drinking one of these AMAZING frappuccinos right now and it is soo good. I have always tried mimicking the Starbucks frapps but have failed because I would add too much ice! This recipe is perfect though, ice free, fat-free, and sugar-free! I added cinnamon to mine before freezing…definitely will do that again. next time I’ll try my shot at cocoa powder…I’m guessing it will be delightful. Thanks Katie! 🙂
I am SO SO excited you tried it! 🙂
I saw this post on foodgawker (beautiful photos, by the way!) and saved it right away to try, because I looooooooooooove all things coffee, especially Starbucks drinks. I am so thankful that I found this, because it was delicious! And it really wasn’t hard to make at all, even with my old blender. I’ve already whipped up another FIVE batches of the base so I can have guilt free frappuccinos (that don’t taste guilt free!) all week! Also, I’ve been browsing through your other recipes (amazing!) and am looking forward to trying more of them. You’ve gained another fan!
I’ve been drinking these every day for the last week! I can’t get enough. They are awesome!!!
Oh also, I love your blog. I found it a few weeks ago and have loved everything I’ve tried. And I have a huge list of recipes I still need to make. You have made my tummy very happy!
OHMYGOSH it tastes just like a frappuccino!
You always come up with such wonderful ideas. I have one too. Instead of fruit pectin for added thickness why not use ground chia for added thickness plus a bunch of healthy minerals? 🙂
That sounds awesome!
Since I live in Canada we don’t have big Starbucks. I don’t really go there actually, I think the last time I went to Starbucks was in Malaysia about 2 or 5 years ago. Starbucks scares me kind of because of the calorie and sugar content, it’s amazing how they can squish so many calories into one drink.
Or their cake balls! They are flaunting those things like it’s a GOOD thing they’re “only” 200 calories. My friend looked at me and said, “I don’t even know how they were able to get 200 calories in something so small!”
Mmmm with all the excitement over Starbuck’s seasonal pumpkin spice lattes, I’m definitely adapting your version with some pumpkin and pumpkin pie spice as soon as I have the time. Yum!
Neeeeeevermind you already have a recipe for that 🙂 yaya
I’m all for making over restaurant/cafe recipes at home! I’ve made quite a few frappuccinos at home, sugar-free (naturally, not with artificial sweeteners) and lower in fat. But I haven’t made a vegan one so for those days when I’m getting rid of dairy (I’m vegetarian and ‘part-time vegan’) I can’t wait to try out this recipe. Thank you thank you thank you!