Blueberry Frappuccino
This homemade Blueberry Frappuccino blends a rich vanilla milk base with fresh blueberry sauce for a creamy, café-style frozen drink. Topped with whipped cream and optional cookie crumbs, it's a refreshing and indulgent treat perfect for summer.
Equipment
- small saucepan
- blender
- tall serving glasses
- spoon or spatula
Ingredients
- 150 g fresh or frozen blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 2 tbsp water
- 1 1/2 cups cold whole milk
- 1 cup ice cubes
- 2 tbsp sugar or simple syrup
- 1/2 tsp vanilla extract
- 1/4 cup heavy cream (optional)
- whipped cream (for topping)
- fresh blueberries (for garnish)
- crushed cookies or biscuit crumbs (optional)
Instructions
- In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and water. Cook for 5–7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Remove from heat and let cool completely. Blend or strain for a smoother texture if desired.
- In a blender, combine cold milk, ice cubes, sugar or syrup, vanilla extract, and heavy cream (if using). Blend until smooth and thick, similar to a milkshake consistency.
- Spoon blueberry sauce along the inside walls of the serving glass to create a layered effect. Pour the blended frappuccino mixture into the glass and add more sauce in layers if desired.
- Top with whipped cream, sprinkle crushed cookies if using, and finish with fresh blueberries. Serve immediately.
Notes
For a stronger blueberry flavor, blend 1–2 tablespoons of blueberry sauce directly into the frappuccino base. For a lighter version, use low-fat milk and skip the heavy cream. Freeze the serving glass for 10 minutes before assembling to keep the drink colder longer. The blueberry sauce can be stored in the refrigerator for up to 5 days in an airtight container.