I’m not big into huge birthday celebrations, but birthday coupons that magically appear in my inbox during the whole month of February is something I can get behind. Between Red Robin, BWW, and Cold Stone, I could probably manage to live off of e-club coupons for several weeks before having to get groceries. Cold Stone cake batter ice cream is one treat I pretty much only get on my brithday, so instead of heading across town in this weather, I decided I’d ring in my 24th year today by sharing with you the recipe to these vanilla cake batter frappuccinos instead! They are the perfect compromise from having to choose between cake & ice cream, because with these, you get a little taste of both!
This post is going to be short & sweet because I ran out of whipped cream mid-shoot and barely managed to get one good shot before the whipped cream melted into oblivion. But despite their less than perfect whipped cream domes, these frapps hold up against Starbucks in their taste & texture. Between the vanilla bean simple syrup and the cake mix, dare I say that these may even beat those coveted coffee shop drinks. It took many failed attempts & countless months, but I can proudly say that these vanilla cake batter frappuccinos put an end to my quest to master frapps.
See that flat top frapp? That’s what happens when you run out of whipped cream in the middle of a shoot. Note to the makers of whipped cream in a can: please fill them with more than 1 cup of whipped cream so blog photo catastrophes like this can be avoided in the future. K thanks.
Vanilla Cake Batter Frappuccino
Despite their less than perfect whipped cream domes, these frapps hold up against Starbucks in their taste & texture. Between the vanilla bean simple syrup and the cake mix, dare I say that these may even beat those coveted coffee shop drinks.
Combine all ingredients in a blender (I use my single serve NutriBullet) and blend for 20-30 seconds until ice is crushed and mixture is incorporated. You may need to stop the blender and stir the mixture to help it incorporate. If mixture is more than runny that you like, add more ice and blend until it is the consistency you like. If mixture is not runny enough, add milk until it reaches the consistency you like.
Pour in glass cup and serve immediately for best consistency. (Mixture will lose the frappuccino texture the longer it sits and turn into more of a creamy drink, so I recommend enjoying right away!)
Recipe makes 1 serving, but you may double, triple, or quadruple the recipe to serve more people.
This recipe is similar to the strawberry frapps I posted a few weeks ago, and makes a killer base for multiple fruity flavors. Next on the list is to master some kind of caramel or raspberry frapp, but it may be a while considering the snow we got this weekend is not exactly making me crave cold drinks. Have a good frappuccio recipe to share? Leave it in the comments below!