Cookies & Cream Frappuccino (Print version)
A thick, creamy Cookies & Cream Frappuccino made in the blender with chocolate sandwich cookies, milk, ice, vanilla, and whipped cream.
# Ingredients:
For the frappuccino
01 -
1 cup (240 ml) cold whole milk, plus more as needed
02 -
1 1/2 cups ice cubes
03 -
6 chocolate sandwich cookies, roughly broken
04 -
1 tablespoon granulated sugar, optional
05 -
1/2 teaspoon vanilla extract
06 -
1 tablespoon chocolate syrup
For topping
07 -
1/2 cup whipped cream
08 -
1-2 tablespoons crushed chocolate sandwich cookies
09 -
1 tablespoon chocolate syrup, for drizzling
# Instructions:
01 -
Place a tall glass in the freezer for 5 minutes while you gather the ingredients.
02 -
Pour the cold milk into the blender first. Add the ice, broken cookies, sugar if using, vanilla, and 1 tablespoon chocolate syrup.
03 -
Blend on high for 30-45 seconds, until creamy and thick with fine cookie specks. Add a splash of milk if the blender stalls.
04 -
If the drink is too thin, blend in 2-3 more ice cubes. If it is too thick to pour, blend in 1-2 tablespoons more milk.
05 -
Drizzle chocolate syrup inside the chilled glass. Pour in the frappuccino, top with whipped cream and crushed cookies, and serve immediately.
# Good to know:
01 -
Serve immediately for the thickest texture.
02 -
For a mocha version, replace 1/4 cup milk with cold brew or add 1 chilled espresso shot.