Starbucks Chocolate Chip Frappuccino
This Starbucks Chocolate Chip Frappuccino takes a vanilla bean shake base and adds in crumbles of homemade cookie dough for a delicious surprise!
Equipment
- High Speed Blender
Ingredients
For the Cookie Dough
- ⅓ cup almond flour
- 2 tbsp vegan butter, melted
- 2-3 tbsp xylitol
- ¼ tsp vanilla extract
- pinch pink salt
- 2 tbsp vegan mini chocolate chips
For the Milkshake
- 7 full-fat coconut milk ice cubes
- ¾ cup oat milk
- 2-3 tbsp agave or pure maple syrup
- ¾ tsp vanilla extract
- pinch ground cinnamon optional
For the Topping
- vegan whipped cream I use Gay Lea brand
Instructions
For the Coconut Milk Ice Cubes
- In a regular-sized rectangular ice cube tray, fill the ice cube sections up with full-fat, canned coconut milk. Freeze it overnight and then use 7 of the cubes. I recommend using Thai Kitchen brand of coconut milk.
For the Cookie Dough
- For the cookie dough, mix together all cookie dough ingredients in a bowl (except the chocolate chips). Once a dough forms, add in the chocolate chips. Freeze this for 3-4 hours, until it is hard to the touch.
For the Frappuccino
- Once the cookie dough is ready, then blend all milkshake ingredients together until smooth.
- Remove the cookie dough from the freezer. It should be more hardened than it was at room temperature.
- Add the cookie dough into the blender and pulse it for just a second (do not fully blend, it will disappear into the frappuccino completely). You can reserve a bit to use as topping.
- Pour this into a cup. Serve with vegan whipped cream and more cookie dough on top! Drink it right away or the cookie dough will get soggy.