Ingredients
– 1½ cups milk (whole milk preferred, but 2%, coconut, or almond milk can be used)
– 1½ cups vanilla bean ice cream (approximately 3 scoops)
– 1/8 teaspoon pure vanilla extract
– 3 chocolate sandwich cookies (any flavor variation like mint or peanut butter is optional)
– 1 cup ice (optional, for a more icy texture)
Instructions
1-Pour the milk into a blender first, then add the vanilla bean ice cream, vanilla extract, and chocolate sandwich cookies. Add the ice last to help the blender work smoothly.
2-Secure the blender lid and blend on high speed for 30 seconds to 1 minute until the mixture is smooth and creamy. Scrape down the sides if needed.
3-Pour the frappuccino into two glasses and optionally top with whipped cream, cookie crumbles, or chocolate syrup.
4-Serve immediately while cold and frosty.
5-To get started, gather your tools like a good blender, which is key for that silky texture. This step-by-step process is simple enough for travelers or busy parents to follow without stress.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍨 Use high-quality vanilla ice cream for richer taste and creamier texture.
🥤 Add liquids first and ice last when blending to avoid blender issues.
🍪 Chill glasses beforehand and add extra cookie crumbles on top for an added crunch.
- Prep Time: 5 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 glass
- Calories: 399
- Sugar: 37 g
- Sodium: 225 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.01 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 66 mg