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Ingredients
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Frappe Base
Ice & Texture
Garnish & Finish
Method
Frappe Base
- 1
Prepare strawberries
Hull and quarter fresh strawberries. If you prefer a smoother texture, reserve 1 tablespoon of the strawberries for garnish and approximate puree the rest by briefly pulsing in the blender before adding other ingredients.
- 2
Combine ingredients
In a high-speed blender add 1 cup hulled and quartered fresh strawberries (or the pulsed puree), 1 cup whole milk, 1/4 cup heavy cream, 1 cup vanilla ice cream, 1 tablespoon granulated sugar, and 1/2 teaspoon vanilla extract.
Ice & Texture
- 3
Add ice and optional frozen fruit
Add 1 1/2 cups medium ice cubes and, if using, 1/2 cup frozen strawberries to the blender. The frozen strawberries make the frappe thicker and colder with less dilution from ice.
- 4
Blend to smooth
Secure the blender lid and blend on high for 30–60 seconds until the mixture is smooth, thick, and velvety. If the mixture is too thin for a 16 oz serving, add an extra 1/4 cup ice and blend 10–20 seconds more. If too thick, add 1–2 tablespoons milk and pulse to combine.
Garnish & Finish
- 5
Prepare cup
Drizzle 1 tablespoon strawberry syrup or puree around the inside of a 16 oz glass (optional) to create a decorative swirl.
- 6
Pour and top
Pour the blended frappe into the prepared 16 oz glass, filling to about 1/2 inch from the top. Top with 1/4 cup whipped cream in a swirl.
- 7
Garnish
Place 2 fresh strawberry slices on the whipped cream and add up to 2 mini mint leaves if desired. Optionally drizzle an extra 1/2 teaspoon strawberry syrup over the whipped cream for visual appeal.
- 8
Serve immediately with a wide straw and a long spoon to enjoy the creamy, iced texture.