20 Refreshing Frappuccino Recipes for Summer

Looking to beat the summer heat with something cool and delicious? You’ve come to the right place! We’ve rounded up 20 refreshing Frappuccino recipes that are perfect for sipping on hot days. From classic coffee blends to fruity twists, these easy-to-make drinks will keep you cool all season long. So grab your blender and get ready to whip up your new favorite summer treat—let’s dive in!

Caramel Frappuccino with Whipped Cream

Finally, a homemade caramel frappuccino that rivals your favorite coffee shop version! You know those hot afternoons when only an icy blended coffee will do? This recipe comes together in minutes and satisfies every caramel craving.

Ingredients

– 1 cup strongly brewed coffee, chilled (I make mine extra strong since the ice dilutes it)
– 1/2 cup whole milk (the higher fat makes it creamier, but any milk works)
– 3 tablespoons caramel sauce, plus extra for drizzling
– 2 tablespoons granulated sugar (adjust if your caramel sauce is very sweet)
– 2 cups ice cubes (about a full blender’s worth)
– 1/2 cup heavy whipping cream, chilled
– 1 tablespoon powdered sugar
– 1/2 teaspoon vanilla extract (pure vanilla makes all the difference)

Instructions

1. Pour the chilled strong coffee into your blender.
2. Add the whole milk to the blender.
3. Measure and add 3 tablespoons of caramel sauce.
4. Sprinkle in 2 tablespoons of granulated sugar.
5. Tip: Add 2 cups of ice cubes last so they blend evenly without settling at the bottom.
6. Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth and frothy.
7. Pour the blended frappuccino evenly between two tall glasses, leaving about 1 inch of space at the top for whipped cream.
8. Tip: Chill your mixing bowl and beaters in the freezer for 10 minutes before making whipped cream—it whips up faster and holds peaks better.
9. Pour 1/2 cup cold heavy whipping cream into the chilled bowl.
10. Add 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract to the cream.
11. Whip on medium-high speed for 2-3 minutes until stiff peaks form that hold their shape when you lift the beaters.
12. Spoon or pipe the whipped cream generously over both frappuccinos.
13. Tip: Warm the remaining caramel sauce for 10 seconds in the microwave to make it easier to drizzle.
14. Drizzle additional caramel sauce over the whipped cream in a zigzag pattern.
15. Serve immediately with a straw and long spoon.

Keep this caramel frappuccino extra thick by using plenty of ice and serving it right away. The contrast between the icy coffee base and fluffy whipped cream is pure bliss—try dipping the spoon through both layers for the perfect bite. For a fun twist, rim your glasses with caramel sauce and crushed graham crackers before pouring.

Mocha Chip Frappuccino with Chocolate Drizzle

Gosh, you know those days when you need a coffee break but want something sweet and indulgent? This Mocha Chip Frappuccino with Chocolate Drizzle is your answer—it’s like your favorite coffee shop treat, but you can whip it up at home in minutes. Perfect for beating the afternoon slump or treating yourself after a long day.

Ingredients

• 1 cup strongly brewed coffee, cooled (I like to make extra and keep it in the fridge for this)
• 1/2 cup whole milk (it makes the frappé extra creamy, but any milk works)
• 2 tbsp granulated sugar (adjust if you like it less sweet)
• 2 tbsp chocolate syrup, plus extra for drizzling (the good, thick kind is key here)
• 1 cup ice cubes (about a handful—I always keep my ice tray full for this)
• 1/4 cup mini chocolate chips (they add little bursts of chocolate in every sip)
• Whipped cream for topping (don’t skip this—it’s the best part!)

Instructions

1. Pour the cooled coffee into a blender.
2. Add the whole milk to the blender. Tip: Using cold ingredients helps the frappé blend smoothly without watering it down.
3. Sprinkle in the granulated sugar.
4. Measure and add 2 tablespoons of chocolate syrup.
5. Drop in the ice cubes.
6. Scatter the mini chocolate chips into the blender.
7. Secure the blender lid tightly.
8. Blend on high speed for 30–45 seconds, or until the mixture is completely smooth and no ice chunks remain. Tip: Pulse a few times first if your blender struggles with ice.
9. Drizzle extra chocolate syrup inside a tall glass, making swirls along the sides.
10. Pour the blended frappé into the prepared glass.
11. Top generously with whipped cream. Tip: For a cafe-style look, hold a spoon backside-up to drizzle more chocolate syrup over the whipped cream in zigzags.

Zesty and refreshing, this frappé has a smooth, slushy texture that’s not too icy, with rich mocha flavor in every sip. The mini chocolate chips add a fun crunch, and the chocolate drizzle makes it feel extra special. Serve it with a colorful straw for a festive touch, or pair it with a buttery croissant for the ultimate cozy treat.

Vanilla Bean Frappuccino with Coconut Milk

Gosh, sometimes you just need that coffee shop treat without leaving your kitchen, right? This vanilla bean frappuccino with coconut milk is my go-to when I’m craving something sweet and creamy. It’s surprisingly simple to whip up and tastes just like the fancy coffee shop version.

Ingredients

– 1 cup strong brewed coffee, chilled (I make mine extra strong since the ice dilutes it)
– 1 cup canned coconut milk, full-fat for maximum creaminess
– 2 tbsp vanilla bean paste (the little specks make it look so fancy)
– 3 tbsp granulated sugar (adjust if your coffee is already sweetened)
– 2 cups ice cubes (I like using the smaller cubes that blend smoother)
– Whipped cream for topping (the canned kind works perfectly here)

Instructions

1. Pour 1 cup of chilled strong coffee into your blender.
2. Add 1 cup of full-fat coconut milk to the blender.
3. Measure and add 2 tablespoons of vanilla bean paste.
4. Sprinkle in 3 tablespoons of granulated sugar.
5. Place 2 cups of ice cubes into the blender.
6. Secure the blender lid tightly to prevent leaks.
7. Blend on high speed for 45-60 seconds until completely smooth and frothy.
8. Check the consistency by stopping the blender and looking for any remaining ice chunks.
9. Pour the blended frappuccino into two tall glasses, dividing evenly.
10. Top each glass with a generous swirl of whipped cream.

Who knew homemade could taste this decadent? The coconut milk gives it this incredible creamy texture that’s not too heavy, while the vanilla bean paste adds those beautiful little specks and real vanilla flavor. Try drizzling some caramel sauce over the whipped cream for an extra special treat!

Strawberries and Cream Frappuccino

Finally, a homemade version of that coffee shop favorite you crave! You know the one—creamy, fruity, and perfect for sipping on a warm afternoon. Let’s whip up this dreamy drink together in just minutes.

Ingredients

– 1 cup frozen strawberries (I keep a bag in the freezer for instant smoothie emergencies)
– 1/2 cup whole milk (trust me, the extra richness makes all the difference)
– 1/4 cup heavy cream (this is where the magic happens)
– 2 tbsp granulated sugar (adjust if your strawberries are super sweet)
– 1 cup ice cubes (crushed works best for that slushy texture)
– 1/2 tsp vanilla extract (pure vanilla gives it that bakery-quality flavor)

Instructions

1. Combine 1 cup frozen strawberries, 1/2 cup whole milk, 1/4 cup heavy cream, 2 tbsp granulated sugar, 1 cup ice cubes, and 1/2 tsp vanilla extract in your blender.
2. Secure the blender lid tightly—this prevents any messy leaks when blending at high speed.
3. Blend on high for 45-60 seconds until completely smooth and no ice chunks remain.
4. Check consistency by pausing the blender and dipping a spoon into the mixture—it should pour thickly like a milkshake.
5. Pour immediately into a tall glass, using a spatula to scrape out every last bit from the blender.
6. Serve right away while it’s frosty and perfectly chilled.

Keep in mind this frappuccino tastes best the moment it’s made, with that ideal slushy texture that melts slowly on your tongue. The vanilla really makes the strawberry flavor pop, creating this beautiful balance between tart and sweet. Try drizzling some melted white chocolate over the top for a fancy cafe-style finish!

Matcha Green Tea Frappuccino

Perfect for when you’re craving that coffee shop vibe but want to skip the line and save some cash. This homemade Matcha Green Tea Frappuccino comes together in minutes and hits all the right notes—creamy, cool, and packed with that earthy-sweet matcha flavor we all love.

Ingredients

• 2 cups ice cubes (I like using smaller cubes—they blend smoother!)
• 1 cup whole milk (for maximum creaminess, but any milk works)
• 2 tablespoons high-quality matcha powder (ceremonial grade gives the best flavor)
• 3 tablespoons granulated sugar (adjust if your sweet tooth is stronger)
• ½ teaspoon pure vanilla extract (the real stuff makes a difference)
• Whipped cream for topping (because why not go all out?)

Instructions

1. Add 2 cups of ice cubes to your blender pitcher.
2. Pour 1 cup of whole milk over the ice.
3. Sprinkle 2 tablespoons of matcha powder directly into the blender. Tip: Sift your matcha first if it’s clumpy to avoid green flecks.
4. Add 3 tablespoons of granulated sugar and ½ teaspoon of vanilla extract.
5. Secure the blender lid tightly and blend on high speed for 45–60 seconds, until completely smooth and frothy.
6. Check consistency—it should pour thick like a milkshake. Tip: If too thin, add ¼ cup more ice and blend 15 seconds longer.
7. Pour immediately into a tall glass, leaving 1 inch of space at the top.
8. Top generously with whipped cream. Tip: For a cafe-style look, dust lightly with extra matcha powder through a fine sieve.

And just like that, you’ve got a frosty, vibrant green treat that’s subtly sweet with that distinct earthy matcha kick. Serve it with a wide straw for maximum sipping joy, or blend in a shot of espresso if you’re needing an extra caffeine boost.

Java Chip Frappuccino with Espresso

Remember those sweltering summer afternoons when only an icy coffee treat would do? You’re about to make your favorite coffeehouse drink right at home. This Java Chip Frappuccino with espresso is creamy, chocolatey, and totally customizable.

Ingredients

• 1 cup strongly brewed coffee, chilled (I make mine extra strong so the coffee flavor doesn’t get lost)
• 1/2 cup whole milk (trust me, the extra richness makes it creamier)
• 2 tablespoons chocolate syrup, plus extra for drizzling
• 2 tablespoons granulated sugar (adjust if you like it less sweet)
• 1 shot of espresso, cooled (I pull mine fresh but cooled completely)
• 2 cups ice cubes
• Whipped cream for topping (because it’s not a Frappuccino without it!)
• Chocolate shavings for garnish (I use a vegetable peeler on a chocolate bar)

Instructions

1. Pour 1 cup chilled strong coffee into your blender.
2. Add 1/2 cup whole milk to the blender.
3. Squeeze in 2 tablespoons chocolate syrup—I usually do an extra little swirl because I love chocolate.
4. Measure and add 2 tablespoons granulated sugar.
5. Pour in 1 shot of cooled espresso.
6. Add 2 cups ice cubes to the blender.
7. Blend on high speed for 45-60 seconds until completely smooth and no ice chunks remain.
8. Check consistency by tilting the blender—it should pour thickly like a milkshake.
9. Pour the blended mixture into a tall glass, leaving about 1 inch of space at the top.
10. Top generously with whipped cream, creating a nice dome shape.
11. Drizzle additional chocolate syrup in a zigzag pattern over the whipped cream.
12. Sprinkle chocolate shavings evenly over the top.
13. Insert a straw and serve immediately while frosty cold.

Perfectly smooth and frosty, this Frappuccino delivers that rich coffee kick balanced with sweet chocolate notes. Pour it into a mason jar with a reusable straw for that cozy café vibe at home, or double the recipe to share with a friend on your porch swing.

White Chocolate Raspberry Frappuccino

Oh my goodness, you need this White Chocolate Raspberry Frappuccino in your life. It’s like your favorite coffee shop drink but way more special and totally customizable. Perfect for those afternoons when you need a sweet, creamy pick-me-up that feels fancy but takes minutes to make.

Ingredients

– 1 cup strong brewed coffee, chilled (I make extra the night before and stash it in the fridge)
– 1/2 cup milk (whole milk makes it extra creamy, but any kind works)
– 1/4 cup white chocolate chips (good quality ones melt so much smoother)
– 1/4 cup frozen raspberries (these give that gorgeous pink color and tartness)
– 2 tbsp granulated sugar (adjust if your white chocolate is very sweet)
– 2 cups ice cubes (crushed ice blends up the creamiest)
– Whipped cream for topping (because why not make it extra indulgent?)

Instructions

1. Brew 1 cup of strong coffee using your preferred method and let it cool completely in the refrigerator for at least 30 minutes. Tip: I often brew a pot the night before and chill it overnight for the coldest frappuccino base.
2. Combine the chilled coffee, 1/2 cup milk, 1/4 cup white chocolate chips, 1/4 cup frozen raspberries, 2 tbsp granulated sugar, and 2 cups ice cubes in a high-speed blender.
3. Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth and frothy. Tip: If your blender struggles, pause and stir the mixture once halfway through blending.
4. Check the consistency by tilting the blender—it should pour thickly like a milkshake. If too thin, add 1/4 cup more ice and blend 15 seconds longer.
5. Pour immediately into two tall glasses, leaving about 1 inch of space at the top for toppings.
6. Top each glass generously with whipped cream and a few extra frozen raspberries for garnish. Tip: For a pretty finish, drizzle a little melted white chocolate over the whipped cream.
The texture is luxuriously smooth with tiny raspberry seeds adding pleasant crunch, while the white chocolate creates a sweet backdrop that balances the tart berries beautifully. Serve it with a colorful straw and a sprinkle of crushed freeze-dried raspberries on top for an Instagram-worthy look that tastes even better than it appears.

Pumpkin Spice Frappuccino for Fall

So, you’re craving that iconic fall flavor but don’t want to leave the house? Seriously, who can resist that perfect blend of pumpkin and spice when the leaves start to turn? This homemade version is surprisingly simple and tastes even better than the coffee shop original.

Ingredients

– 1 cup strongly brewed coffee, chilled (I always make extra the night before and stash it in the fridge)
– 1/2 cup canned pumpkin puree (not pumpkin pie filling – that’s crucial!)
– 1/4 cup granulated sugar (you can adjust this slightly if you prefer less sweet)
– 1 teaspoon pumpkin pie spice (I like to add an extra pinch because why not?)
– 1/2 teaspoon vanilla extract (the real stuff makes all the difference)
– 2 cups ice cubes (about a full tray’s worth)
– 1/2 cup whole milk (for the creamiest texture)
– Whipped cream for topping (because it’s not complete without that fluffy cloud)

Instructions

1. Combine the chilled coffee, pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract in your blender.
2. Blend these ingredients on high speed for 15 seconds until completely smooth and well-combined.
3. Add the 2 cups of ice cubes to the blender.
4. Pour in the 1/2 cup of whole milk.
5. Blend everything on high speed for 45-60 seconds until the mixture becomes completely smooth and has a slushy, thick consistency.
6. Stop the blender and scrape down the sides with a spatula to ensure all ingredients are incorporated evenly.
7. Blend for another 15 seconds to achieve that perfect frappuccino texture.
8. Pour the finished frappuccino immediately into two 16-ounce glasses.
9. Top each glass generously with whipped cream.
10. Sprinkle an extra pinch of pumpkin pie spice over the whipped cream for that beautiful finishing touch.

This frappuccino has the most incredible creamy, slushy texture that’s neither too thick nor too watery. The pumpkin flavor shines through beautifully with just the right amount of spice warmth. Try serving it with a cinnamon sugar rim or alongside some shortbread cookies for the ultimate cozy fall moment.

Peppermint Mocha Frappuccino for Winter

Let’s be real—when winter hits, you deserve a festive coffee treat that doesn’t require braving the cold. This Peppermint Mocha Frappuccino brings all the cozy vibes right to your kitchen, blending rich chocolate and cool peppermint in a frosty, sippable delight.

Ingredients

– 1 cup strongly brewed coffee, chilled (I make mine the night before so it’s ready to go)
– 1/2 cup whole milk (for extra creaminess—trust me, it makes a difference)
– 2 tbsp chocolate syrup, plus extra for drizzling
– 1/4 tsp peppermint extract (not too much, or it’ll overpower the mocha)
– 2 cups ice cubes
– Whipped cream for topping
– Crushed candy canes for garnish (I always have a few leftover from holiday decorating)

Instructions

1. Pour the chilled coffee into a blender.
2. Add the whole milk to the blender. (Tip: Using cold ingredients helps the Frappuccino stay thick and frosty.)
3. Measure and add 2 tablespoons of chocolate syrup.
4. Sprinkle in 1/4 teaspoon of peppermint extract. (Tip: Start with this amount—you can always add more if you want a stronger mint flavor.)
5. Drop 2 cups of ice cubes into the blender.
6. Secure the blender lid tightly.
7. Blend on high speed for 45–60 seconds, until the mixture is completely smooth and no ice chunks remain. (Tip: If it’s too thick, add a splash more milk and blend for another 10 seconds.)
8. Drizzle extra chocolate syrup inside a 16-ounce glass.
9. Pour the blended Frappuccino into the prepared glass.
10. Top generously with whipped cream.
11. Sprinkle crushed candy canes over the whipped cream.

So creamy and refreshing, with that perfect mint-chocolate balance. Serve it with a reusable straw for an eco-friendly twist, or pair it with a gingerbread cookie for the ultimate winter treat.

Double Chocolate Cookie Frappuccino

Oh my goodness, you won’t believe how this Double Chocolate Cookie Frappuccino hits the spot when you’re craving something sweet and cold. It’s basically your favorite coffee shop treat but made right at home with that irresistible chocolate cookie flavor. Perfect for those afternoons when you need a little pick-me-up that feels like a dessert and drink all in one.

Ingredients

– 1 cup strongly brewed coffee, chilled (I always make extra the night before and refrigerate it)
– 1/2 cup whole milk (trust me, the richness makes all the difference)
– 1/4 cup chocolate syrup (I use the thick, fudgy kind for maximum flavor)
– 2 chocolate chip cookies, crumbled (go for the chewy ones rather than crispy)
– 2 cups ice cubes (about a full blender’s worth)
– 1/4 cup whipped cream for topping (the real stuff, not the canned version)
– Chocolate shavings for garnish (I just use a vegetable peeler on a chocolate bar)

Instructions

1. Pour 1 cup of chilled, strongly brewed coffee into your blender.
2. Add 1/2 cup of whole milk to the blender.
3. Squeeze in 1/4 cup of chocolate syrup.
4. Crumble 2 chocolate chip cookies directly into the blender.
5. Add 2 cups of ice cubes to the blender.
6. Blend on high speed for 45-60 seconds until completely smooth and frothy.
7. Check the consistency by tilting the blender – it should pour easily but be thick enough to hold a straw upright.
8. Pour the mixture into a tall glass, leaving about 1 inch of space at the top.
9. Top with 1/4 cup of whipped cream, creating a generous layer.
10. Sprinkle chocolate shavings over the whipped cream for decoration.

You’ll love how this frappuccino captures that perfect chocolate cookie flavor while staying refreshingly cold. The texture is wonderfully smooth with little cookie bits that surprise you in each sip. Try serving it with an extra cookie on the side for dipping – it takes the experience to another level!

Salted Caramel Mocha Frappuccino

There’s something magical about that perfect blend of coffee, chocolate, and caramel that just hits the spot. You know those afternoons when you need a little pick-me-up but want something more exciting than plain coffee? This salted caramel mocha frappuccino is your new best friend.

Ingredients

• 1 cup strong brewed coffee, chilled (I make mine extra strong since the ice will dilute it)
• 2 cups ice cubes (the smaller ones blend smoother)
• 1/2 cup milk (I use whole milk for creaminess, but any works)
• 3 tablespoons caramel sauce (the good quality stuff makes all the difference)
• 2 tablespoons chocolate syrup (I keep the squeeze bottle handy for this)
• 1/4 teaspoon sea salt (flaky salt adds that perfect savory contrast)
• Whipped cream for topping (because let’s be real, it’s essential)

Instructions

1. Pour the chilled coffee into your blender first to prevent ice from sticking to the bottom.
2. Add the 2 cups of ice cubes directly on top of the coffee.
3. Measure and pour in the 1/2 cup of milk over the ice.
4. Squeeze in 3 tablespoons of caramel sauce, making sure to scrape every last bit from the measuring spoon.
5. Add 2 tablespoons of chocolate syrup to the blender mixture.
6. Sprinkle the 1/4 teaspoon of sea salt evenly over the other ingredients.
7. Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth and no ice chunks remain.
8. Stop the blender and check consistency by dipping a spoon into the mixture—it should pour easily but be thick enough to coat the spoon.
9. Pour the blended frappuccino into a tall glass, leaving about 1 inch of space at the top for toppings.
10. Top generously with whipped cream, creating a nice dome shape.
11. Drizzle additional caramel sauce in a zigzag pattern over the whipped cream for presentation.
12. Sprinkle a tiny pinch of sea salt over the very top to finish.

Seriously, that first sip is pure bliss—the icy texture melts perfectly on your tongue while the sweet caramel and chocolate play off the salty notes. Sometimes I’ll rim the glass with extra caramel and crushed pretzels for an extra crunchy surprise, or serve it with a chocolate-dipped spoon for maximum indulgence.

Cinnamon Roll Frappuccino with Cream Cheese Frosting

Let’s be honest—sometimes you crave that cinnamon roll flavor but don’t want to wait for dough to rise. This Cinnamon Roll Frappuccino with Cream Cheese Frosting is your answer. It’s like your favorite coffee shop treat, but you can whip it up in minutes right at home.

Ingredients

• 1 cup strongly brewed coffee, chilled (I always make extra the night before and refrigerate it)
• 1/2 cup whole milk (trust me, the richness makes a difference)
• 1/4 cup cream cheese, softened (take it out of the fridge 30 minutes ahead—it blends so much smoother)
• 2 tbsp granulated sugar (this is my sweet spot, but you do you)
• 1 tsp ground cinnamon (don’t skimp—this is where the magic happens)
• 1/2 tsp vanilla extract (pure vanilla is worth the splurge here)
• 2 cups ice cubes (I use filtered water ice for the cleanest taste)
• Whipped cream for topping (because everything’s better with a cloud on top)

Instructions

1. Add the chilled coffee, whole milk, softened cream cheese, granulated sugar, ground cinnamon, and vanilla extract to your blender.
2. Pour in the 2 cups of ice cubes on top of the liquid ingredients.
3. Secure the blender lid tightly and blend on high speed for 45-60 seconds, or until the mixture is completely smooth with no ice chunks remaining.
4. Check the consistency by pausing the blender and dipping a spoon into the mixture—it should pour thickly like a milkshake.
5. Divide the blended Frappuccino evenly between two 16-ounce glasses.
6. Top each glass with a generous swirl of whipped cream, covering the entire surface.
7. Sprinkle an extra pinch of ground cinnamon directly over the whipped cream for that signature bakery-style finish.

Blending creates that perfect slushy texture that melts just right with each sip. The cream cheese frosting flavor comes through subtly but definitely—it’s like drinking a cinnamon roll with your morning coffee. Try drizzling with caramel sauce or crushing actual cinnamon roll pieces over top for an extra-decadent weekend treat.

Toasted Marshmallow Frappuccino

Visions of campfire s’mores just got a major upgrade with this creamy frozen treat. You’re going to love how this Toasted Marshmallow Frappuccino brings those cozy flavors into your morning coffee routine. It’s like dessert and caffeine had the most delicious baby.

Ingredients

– 1 cup strongly brewed coffee, chilled (I always make extra the night before and stash it in the fridge)
– 1/2 cup milk (whole milk makes it extra creamy, but any kind works)
– 3 tablespoons marshmallow fluff (the secret weapon for that authentic toasted flavor)
– 2 tablespoons granulated sugar (adjust if you like things less sweet)
– 1 cup ice cubes (about 12 regular-sized cubes)
– Whipped cream for topping (because everything’s better with whipped cream)
– Crushed graham crackers for garnish (this really makes it taste like s’mores)

Instructions

1. Combine the chilled coffee, milk, marshmallow fluff, sugar, and ice cubes in your blender.
2. Blend on high speed for 45-60 seconds until the mixture is completely smooth and frothy. Tip: If it’s too thick, add another tablespoon of milk and blend for 10 more seconds.
3. Check the consistency by pouring a small amount back into the blender – it should pour easily but still be thick enough to support whipped cream.
4. Pour the blended frappuccino into a tall glass, leaving about 1 inch of space at the top for toppings.
5. Top generously with whipped cream, creating a nice dome shape that covers the entire surface. Tip: For extra stability, chill your glass in the freezer for 5 minutes before assembling.
6. Sprinkle crushed graham crackers evenly over the whipped cream, covering it completely. Tip: Crush the graham crackers finely so they stick to the whipped cream better.
7. Serve immediately with a wide straw for the best drinking experience. Getting that first sip through the graham cracker crust is pure magic. The texture is wonderfully smooth with just enough icy thickness to feel indulgent. Graham crackers add the perfect crunchy contrast to the creamy coffee base. Try serving it with extra marshmallows on the side for dipping while you drink.

Banana Split Frappuccino with Cherry Topping

Oh my goodness, have you ever wished your favorite ice cream treat could be sipped through a straw? This Banana Split Frappuccino with Cherry Topping is exactly that dream come true. It’s like a nostalgic trip to the soda shop, but you can whip it up in minutes right at home.

Ingredients

– 2 very ripe bananas (those brown-speckled ones add the best sweetness)
– 1 cup strongly brewed coffee, chilled (I always make extra the night before and refrigerate it)
– 1/2 cup whole milk (trust me, the richness makes a difference)
– 2 tbsp chocolate syrup, plus extra for drizzling
– 2 cups ice cubes
– 1/4 cup heavy whipping cream
– 1 tbsp granulated sugar
– 1/4 cup maraschino cherries with 1 tbsp of their syrup
– Whipped cream for topping
– 2 tbsp chopped peanuts

Instructions

1. Pour the chilled coffee, whole milk, 2 tablespoons chocolate syrup, peeled bananas, and ice cubes into your blender.
2. Blend on high speed for 45-60 seconds until the mixture is completely smooth and has a slushy consistency.
3. In a separate chilled bowl, combine the heavy whipping cream and 1 tablespoon granulated sugar.
4. Whip the cream mixture using an electric mixer on medium-high speed for 2-3 minutes until stiff peaks form.
5. Drizzle 1 teaspoon of chocolate syrup around the inside of two 16-ounce glasses in a spiral pattern.
6. Divide the blended frappuccino mixture evenly between the prepared glasses.
7. Spoon the whipped cream generously over the top of each frappuccino.
8. Place 4-5 maraschino cherries on top of the whipped cream in each glass.
9. Drizzle 1/2 tablespoon of the cherry syrup over the cherries and whipped cream.
10. Sprinkle 1 tablespoon of chopped peanuts over each serving.

Keep this beauty chilled until serving—the layers stay prettiest when it’s cold. That first sip delivers the perfect coffee kick followed by sweet banana and chocolate notes, all finished with that classic cherry-and-nut crunch. Try serving it with a long spoon and extra straw for the full soda fountain experience.

Cookies and Cream Frappuccino

Kind of craving that coffee shop treat but don’t want to leave the house? You’ve come to the right place. This cookies and cream frappuccino hits all the right notes—creamy, chocolatey, and perfectly sweet.

Ingredients

– 1 cup strongly brewed coffee, chilled (I make mine extra strong to stand up to the ice)
– 1/2 cup whole milk (the higher fat makes it extra creamy)
– 3 tablespoons chocolate syrup (I always have Hershey’s in the fridge)
– 2 cups ice cubes (about a full blender’s worth)
– 4 Oreo cookies, plus extra for garnish (because you can never have too many)
– 1/4 cup heavy whipping cream
– 1 tablespoon granulated sugar

Instructions

1. Pour the chilled coffee into your blender.
2. Add the whole milk to the blender.
3. Squeeze in the chocolate syrup—scrape the tablespoon to get every last drop.
4. Drop in the ice cubes (tip: use fresh ice for the smoothest texture).
5. Place 4 Oreo cookies into the blender.
6. Secure the blender lid tightly.
7. Blend on high speed for 45 seconds, or until completely smooth with no ice chunks remaining.
8. While the frappuccino blends, pour heavy whipping cream into a small bowl.
9. Add granulated sugar to the cream.
10. Whisk vigorously for 2-3 minutes until soft peaks form (tip: chill your bowl first for faster whipping).
11. Stop the blender and check consistency—it should be thick but pourable.
12. Pour the blended frappuccino into a tall glass, leaving about 1 inch at the top.
13. Spoon the whipped cream over the frappuccino.
14. Crush 1 additional Oreo cookie over the whipped cream for garnish (tip: place cookie in a bag and crush with a rolling pin for even pieces).
15. Insert a straw and serve immediately.

Extra creamy and packed with that classic cookies-and-cream flavor, this frappuccino tastes just like your favorite coffee shop version. The crushed cookie topping adds the perfect crunch against the smooth, icy base. Try drizzling extra chocolate syrup on the inside of the glass before pouring for a fancy cafe look.

Tiramisu Frappuccino with Coffee Liqueur

Let’s be real—sometimes you want that classic tiramisu flavor but need it in a sippable, frosty form. This Tiramisu Frappuccino with Coffee Liqueur is your answer, blending creamy coffee goodness with a boozy kick that’s perfect for lazy afternoons or dessert. You’re going to love how easy it is to whip up this coffee shop-style treat at home.

Ingredients

• 1 cup strongly brewed coffee, chilled (I always make extra the night before and stash it in the fridge)
• 1/2 cup whole milk (trust me, the richness makes all the difference)
• 1/4 cup coffee liqueur (like Kahlúa—it adds that signature warmth)
• 2 tbsp granulated sugar (adjust if your liqueur is extra sweet)
• 1 cup ice cubes (crushed works best for a smooth blend)
• 1/2 cup heavy cream (cold, straight from the fridge for maximum fluffiness)
• 2 tbsp mascarpone cheese, softened (this gives it that authentic tiramisu creaminess)
• Cocoa powder for dusting (I use a fine sieve for an even sprinkle)
• Ladyfinger cookies, crushed (about 2–3, for garnish and texture)

Instructions

1. Pour 1 cup chilled, strongly brewed coffee into your blender.
2. Add 1/2 cup whole milk to the blender.
3. Measure and pour in 1/4 cup coffee liqueur.
4. Sprinkle 2 tbsp granulated sugar into the mixture.
5. Drop 1 cup ice cubes into the blender.
6. Blend on high speed for 30–45 seconds, or until the mixture is completely smooth and slushy with no ice chunks visible.
7. In a separate medium bowl, combine 1/2 cup cold heavy cream and 2 tbsp softened mascarpone cheese.
8. Use a hand mixer or whisk to whip the cream and mascarpone on medium-high speed for 1–2 minutes, until soft peaks form. (Tip: Chill your bowl beforehand for faster whipping.)
9. Pour the blended coffee mixture into a tall glass, filling it about two-thirds full.
10. Spoon the whipped cream mixture gently over the top, creating a fluffy layer. (Tip: Use the back of the spoon to spread it evenly for a café-style look.)
11. Dust the top lightly with cocoa powder using a fine-mesh sieve for a smooth, even coating.
12. Sprinkle crushed ladyfinger cookies over the cocoa-dusted cream for added crunch. (Tip: Crush the cookies just before serving so they stay crisp.)

Heavenly first sip? That’s the velvety blend of cold coffee and creamy mascarpone hitting your taste buds. The crushed ladyfingers add a satisfying crunch that mimics the classic dessert layers. Try serving it with a straw and a spoon to scoop up every last bit of that boozy, coffee-infused goodness.

Peanut Butter Cup Frappuccino

Frosty, chocolatey, and ridiculously easy to whip up, this Peanut Butter Cup Frappuccino is your new favorite coffee shop hack. You get that perfect blend of rich coffee, sweet chocolate, and creamy peanut butter without ever leaving your kitchen. It’s basically dessert in a glass, and you deserve it.

Ingredients

– 1 cup strongly brewed coffee, chilled (I always make extra the night before and stash it in the fridge)
– 2 tbsp creamy peanut butter (the kind that’s already sweetened works best here)
– 2 tbsp chocolate syrup, plus extra for drizzling
– 1 cup ice cubes (about a handful—I like using bigger cubes for a smoother blend)
– 1/2 cup whole milk (trust me, the extra fat makes it super creamy)
– 2 tbsp granulated sugar (adjust if your peanut butter is super sweet)
– Whipped cream for topping
– Crushed peanut butter cups for garnish (because more is always better)

Instructions

1. Pour the chilled coffee into your blender.
2. Add the peanut butter, chocolate syrup, ice cubes, whole milk, and granulated sugar.
3. Secure the blender lid tightly.
4. Blend on high speed for 45 seconds, or until the mixture is completely smooth and no ice chunks remain.
5. Check the consistency by tilting the blender—if it’s too thick, add another tablespoon of milk and blend for 10 more seconds.
6. Drizzle chocolate syrup inside two 16-ounce glasses in a spiral pattern.
7. Divide the blended frappuccino evenly between the glasses.
8. Top each glass with a generous swirl of whipped cream.
9. Sprinkle crushed peanut butter cups over the whipped cream.
10. Serve immediately with a straw and a long spoon.

Creamy, dreamy, and packed with that classic peanut butter cup flavor, this frappuccino is seriously addictive. The texture is like a frosty milkshake but with that caffeine kick to keep you going. Try dipping the rim in melted chocolate and crushed peanuts for an extra fancy touch—your friends will think you’re a pro.

Caramel Apple Frappuccino with Cinnamon

Ugh, is there anything more perfect than that first sip of a caramel apple frappuccino when you’re craving something sweet and refreshing? You get that cool, creamy texture with just the right amount of cozy cinnamon spice. It’s basically fall in a glass, and you can whip it up in minutes.

Ingredients

– 1 cup strongly brewed coffee, cooled completely (I always make extra the night before and chill it)
– 1 cup whole milk (this gives the best creamy texture, but any milk works)
– 2 tbsp caramel sauce, plus extra for drizzling
– 1 tbsp granulated sugar (adjust if your caramel is very sweet)
– 1/2 tsp ground cinnamon
– 2 cups ice cubes (about a heaping handful)
– Whipped cream for topping

Instructions

1. Pour 1 cup of cooled strong coffee into your blender.
2. Add 1 cup of whole milk to the blender.
3. Measure and add 2 tablespoons of caramel sauce.
4. Sprinkle in 1 tablespoon of granulated sugar.
5. Add 1/2 teaspoon of ground cinnamon.
6. Place 2 cups of ice cubes into the blender.
7. Secure the blender lid tightly.
8. Blend on high speed for 45-60 seconds until completely smooth and frothy.
9. Check consistency by stopping the blender and looking for no visible ice chunks.
10. Pour the blended frappuccino into a tall glass.
11. Top generously with whipped cream.
12. Drizzle additional caramel sauce over the whipped cream in a zigzag pattern.
13. Sprinkle a light dusting of cinnamon on top for garnish.

Mmm, that first sip gives you that perfect icy-smooth texture that’s not too thick or watery. The cinnamon really comes through with each sip, balancing the sweet caramel beautifully. Try serving it with a cinnamon sugar rim for an extra special touch that makes it feel like a coffee shop treat.

Black Forest Frappuccino with Chocolate Shavings

A Black Forest Frappuccino with chocolate shavings is basically your favorite dessert in drinkable form—perfect for when you want that cherry-chocolate combo but don’t feel like turning on the oven. You get all the cozy vibes of the classic cake without any of the fuss. It’s my go-to treat when I’m craving something sweet and refreshing.

Ingredients

– 1 cup strongly brewed coffee, chilled (I like to make mine extra strong so the coffee flavor really shines through)
– 1/2 cup milk (whole milk makes it extra creamy, but any kind works)
– 2 tbsp chocolate syrup (I always have Hershey’s in my pantry)
– 1/4 cup maraschino cherries, plus 2 more for garnish
– 2 tbsp maraschino cherry juice from the jar
– 2 cups ice cubes
– 1/4 cup heavy whipping cream
– 1 tbsp granulated sugar
– 2 tbsp chocolate shavings (I use a vegetable peeler on a chocolate bar for nice big curls)

Instructions

1. Pour the chilled coffee into your blender.
2. Add the milk to the blender.
3. Squeeze in the chocolate syrup.
4. Drop in the 1/4 cup of maraschino cherries.
5. Pour in the maraschino cherry juice.
6. Add the ice cubes to the blender.
7. Blend everything on high speed for 45 seconds, or until the mixture is completely smooth and no ice chunks remain.
8. Pour the blended frappuccino into two serving glasses, filling them about 3/4 full.
9. Pour the heavy whipping cream into a small mixing bowl.
10. Add the granulated sugar to the cream.
11. Whisk the cream and sugar together vigorously for 2-3 minutes until soft peaks form.
12. Spoon the whipped cream over the frappuccino in each glass.
13. Sprinkle the chocolate shavings evenly over the whipped cream.
14. Top each glass with one maraschino cherry.

Nothing beats that first sip where the cold coffee meets the sweet cherry and rich chocolate. The texture is like a creamy milkshake but with that satisfying coffee kick. Next time, try serving it with a chocolate-dipped spoon for an extra special touch.

Lemonade Frappuccino with a Citrus Twist

Feeling that afternoon slump but craving something more exciting than plain lemonade? This lemonade frappuccino with a citrus twist is your new go-to pick-me-up. It’s frosty, refreshing, and takes just minutes to whip up—perfect for beating the heat or treating yourself on a busy day.

Ingredients

– 1 cup strong brewed coffee, cooled (I like chilling mine overnight for a smoother flavor)
– 1/2 cup fresh lemon juice (about 3–4 lemons—squeezing them yourself makes all the difference!)
– 1/4 cup granulated sugar (adjust if you like it less sweet, but this ratio balances the tartness nicely)
– 1 cup ice cubes (crushed ice blends faster, but regular works too)
– 1/4 cup heavy cream (for that creamy frappuccino texture—sub with almond milk for a lighter version)
– Zest of 1 lemon (don’t skip this! It adds a bright, aromatic punch)

Instructions

1. Pour the cooled coffee, fresh lemon juice, and granulated sugar into a blender.
2. Blend on low speed for 15 seconds to dissolve the sugar completely.
3. Add the ice cubes and heavy cream to the blender.
4. Secure the lid tightly and blend on high speed for 45–60 seconds, or until the mixture is smooth and slushy with no ice chunks remaining. Tip: Pulse a few times first if your blender struggles with ice.
5. Use a spatula to scrape down the sides of the blender, ensuring everything is evenly mixed.
6. Blend again for 10 seconds to incorporate any unmixed portions.
7. Add the lemon zest to the blender.
8. Pulse 2–3 times just to combine, avoiding over-blending which can make the zest bitter.
9. Pour the frappuccino immediately into a tall glass. Tip: For a fun presentation, drizzle extra lemon juice around the rim before serving.
The result is a creamy, slushy treat with a bold coffee kick and zesty lemon freshness. Serve it with a colorful straw and a thin lemon slice on the rim for an extra touch of sunshine—it’s like a citrusy hug in a glass!

Summary

Kickstart your summer with these 20 refreshing Frappuccino recipes! Whether you’re craving classic coffee blends or fruity twists, there’s something here for everyone. We’d love to hear which recipes become your warm-weather favorites—drop us a comment below and don’t forget to share these delicious ideas on Pinterest for your friends to enjoy too!