Strawberry & Cream Frappe Recipe
16 oz
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Ingredients
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Base & Fruit
Ice & Texture
Topping & Garnish
Method
Base & Fruit
Prepare strawberries
Wash, hull, and roughly chop 1 cup fresh strawberries. If strawberries are very ripe and sweet, reduce granulated sugar to 1 teaspoon or omit.
Mac erate (optional)
Combine chopped strawberries, 1 tablespoon granulated sugar, and 1 teaspoon lemon juice in a small bowl. Let sit 5–10 minutes to release juices for a brighter strawberry flavor. For a quicker drink, skip this step and add raw berries directly to the blender.
Combine base ingredients
In a blender add the macerated strawberries with their juices (or the raw chopped strawberries if you skipped maceration), 1 cup whole milk, 1/4 cup half-and-half, and 1 cup vanilla ice cream. Add 2 tablespoons strawberry syrup if you want deeper color and sweetness.
Ice & Texture
Add ice
Add 1 cup ice cubes to the blender. If you prefer a thicker frappe, add an extra 1/4 cup ice.
Blend
Secure the blender lid and blend on medium-high for 45–60 seconds, or until the mixture is smooth and frothy with no large ice or berry pieces. Pause, scrape down the sides with a spatula, and blend an additional 10–15 seconds if needed. The final volume should be about 14–18 oz; adjust with a splash of milk if too thick.
Topping & Garnish
Taste and adjust
Taste the frappe and adjust sweetness if necessary by adding up to 1 additional tablespoon strawberry syrup or 1 teaspoon sugar; blend briefly to incorporate.
Serve
Pour the frappe into a 16 oz glass, leaving about 1/2 inch at the top for whipped cream.
Garnish
Top with about 1/2 cup whipped cream, place a strawberry slice on the rim, and sprinkle 1 teaspoon crushed freeze-dried strawberries over the cream for color and extra strawberry fragrance (optional). Insert a straw and serve immediately.