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This indulgent Cookies and Cream Frappuccino brings the coffeeshop favorite right to your kitchen in just minutes. Skip the drive-thru line and enjoy this creamy, chocolatey treat whenever the craving strikes, customized exactly to your preference.
I started making these at home during lockdown when my daily coffee runs came to an abrupt halt. Now my teenagers request these frosty treats for weekend movie nights, and I love that I can control exactly what goes into them.
- Cold milk provides the liquid base that allows for proper blending. Whole milk creates the richest texture, but any milk works beautifully.
- Ice cubes create that signature frosty texture without watering down the flavor.
- Chocolate ice cream adds creaminess and sweetness. Choose premium brands for the most intense flavor.
- Chocolate sandwich cookie crumbs offer that iconic cookies and cream flavor. Use classic Oreos or any chocolate sandwich cookie.
- Whipped cream creates a decadent topping that slowly melts into the drink.
- Cookie crumbles for garnish add visual appeal and textural contrast.
How To Make Cookies and Cream Frappuccino
- Prepare ingredients
- Measure all ingredients and have them ready. If possible, chill your serving glass in the freezer for 10 minutes for the ultimate cold experience. Break cookies into chunks rather than fine crumbs for more textural interest throughout the frappuccino.
- Blend the base
- Add the cold milk and ice cubes to your blender first. This position helps the blades catch and process the ice more efficiently. Pulse a few times to break down the ice before adding remaining ingredients.
- Add flavoring components
- Add the chocolate ice cream and cookie crumbs to the blender. The order matters here as adding these after the ice ensures they blend evenly without getting stuck under the blades.
- Blend until smooth
- Blend on high speed for 30 to 45 seconds until the mixture is completely smooth with no visible ice chunks. The consistency should be thick enough to hold a straw upright but still pourable.
- Transfer and garnish
- Pour the blended mixture into your chilled glass, moving quickly before it starts to melt. Top generously with whipped cream, allowing it to create a beautiful dome above the glass rim.
- Finish with crumbles
- Sprinkle cookie crumbles over the whipped cream, focusing on an even distribution for both visual appeal and ensuring every sip includes some cookie bits.
The chocolate sandwich cookies are truly the star of this recipe. I discovered that leaving some larger cookie pieces creates delightful little bursts of chocolate flavor as you sip. My daughter calls them "cookie treasures" and gets excited every time she finds one through her straw.
Dairy Free Variations
This frappuccino adapts beautifully to dairy free needs without sacrificing flavor or texture. Substitute the milk with oat milk for the creamiest results, though almond or coconut milk work wonderfully too. For the ice cream component, coconut or oat based frozen desserts provide the right consistency. The chocolate cookie component is typically already vegan, making this an easy transition to plant based without compromising on the indulgent experience.
Make Ahead Options
While frappuccinos are best enjoyed immediately after blending, you can prepare components ahead of time. Pre crush cookies and store in an airtight container for up to a week. For an even faster assembly, blend the milk and ice cream base and freeze in ice cube trays. When ready to enjoy, simply blend these flavor packed cubes with a splash of milk and cookie crumbs for an instant treat that maintains the perfect thick consistency.
Coffee Addition Options
Transform this dessert beverage into a proper coffeehouse experience by adding caffeine. For a subtle coffee flavor, add 2 tablespoons of cold brew concentrate to the blender. For stronger coffee notes, substitute 60ml of the milk with espresso that has been chilled in advance. Instant espresso powder also works in a pinch add 1 2 teaspoons dissolved in a tablespoon of hot water then cooled before blending. The bitterness of coffee beautifully complements the sweet creaminess of this frappuccino.
Recipe FAQs
- → Can I use dairy-free alternatives for this frappuccino?
Absolutely! You can substitute the milk with any plant-based alternative like almond, oat, or coconut milk. For the ice cream component, use your favorite dairy-free chocolate frozen dessert. The cookie elements can also be dairy-free chocolate sandwich cookies.
- → How many servings does this frappuccino recipe make?
This makes approximately one 16-ounce serving. If you want to make multiple servings, simply double or triple the ingredients while maintaining the same proportions.
- → Can I make this frappuccino ahead of time?
It's best enjoyed immediately after blending for optimal texture. However, you can prepare the cookie crumbs in advance and keep them stored in an airtight container. The blended mixture will separate and lose its texture if stored in the refrigerator.
- → What type of blender works best for making frappuccinos?
A high-powered blender works best to achieve a smooth, ice-chunk-free texture. However, any standard blender will work—you may just need to blend longer to achieve the desired consistency.
- → Can I add coffee to this frappuccino?
Yes! For a coffee-flavored version, add 60ml of cold, strong coffee or a shot of espresso to the blender along with the other ingredients. You might want to reduce the milk slightly to maintain the proper consistency.
- → What are the best cookies to use for this frappuccino?
Chocolate sandwich cookies with cream filling (like Oreos) work best for authentic flavor. However, you can experiment with other chocolate cookies or even chocolate wafers for a different twist.