Skip to Content

Vegan Salted Caramel Frappuccino

Vegan:Diary-Free Salted Caramel Frappuccino - Allergy Free Alaska

When Go Dairy Free asked me join their summer recipe contest and develop a recipe using one of So Delicious Dairy Free’s nut-based or coconut-based ice creams, I knew instantly I wanted to use the cashew-based Salted Caramel Cluster ice cream. It’s my absolute favorite! It’s smooth, creamy, and filled with sweet ripples of salted caramel and pieces of chocolate and cashews. Seriously, if you haven’t tried it, you must. You’ll be addicted at first bite!  

And if you don’t believe me, check out this Descriptive Essay my daughter wrote last year (5th grade). We homeschool, so I gave my daughter the assignment and walked away for her to work in peace. I wasn’t aware what the subject of her essay was until she handed it to me to proof read. 😉 

Kylie SoDelicious EssayI realize my opinion is biased, but I thought what my daughter wrote was so cute. I actually posted a copy of her essay on So Delicious Dairy Free’s Facebook page, and their response was priceless. They sent my daughter a package of goodies, including t-shirts, an ice cream scoop, a fun bracelet, and a super sweet note. I was so impressed and touched they would take the time to make my 10 year old girl feel special. Not many companies would do that (thank you So Delicious!). 

Vegan Salted Caramel Frappuccino Recipe

This summer has been crazy busy for my family. The weather in Alaska has been gorgeous (in the upper 70’s to low 80’s), so it’s been impossible to stay inside. We’ve been outside enjoying every minute of sunshine! 

Because we’ve been so busy, I knew the recipe I wanted to create using the Salted Caramel Cluster ice cream needed to be one that could be made quickly. Those of you who have been following me for a while know my love for coffee runs deep, so a frappuccino just seemed like a no-brainer.

This Vegan Salted Caramel Frappuccino recipe takes only 5 minutes to make; it’s ridiculously easy (in such a good way!). It’s smooth, creamy, and rich. The bitterness of the coffee balances out the sweetness of the caramel so well, the taste is luxurious. Top it with my Liquid Gold a.k.a. Dairy-Free Caramel Sauce, and So Delicious Dairy Free CocoWhip for an extra decadent treat. 

Vegan Salted Caramel Frappuccino Recipe - Allergy Free Alaska

The Coolest Creamiest Dairy-Free Recipe Showdown
Watch for amazing recipes by 21 talented bloggers, authors and recipe creators in this summer’s Go Dairy Free recipe contest, sponsored by So Delicious Dairy Free.  The entrants will use So Delicious Coconut Milk Frozen Desserts or Cashew Milk Frozen Desserts to create the Coolest and Creamiest treats. All recipes will be shared between July 10th and July 24th (follow the hashtag #dairyfreesummer on Twitter and Instagram), and then you will be able to vote on your favorites! The recipe contest winners will be announced in August, and will include two $500 grand prize winners and two $250 runner-up winners.

sd - recipe showdown 3

Alexa of Flo & Grace
Brianna of Flippin’ Delicious
Cadry of Cadry’s Kitchen
Colette of Learning to Eat Allergy Free
Elizabeth of EBL Food Allergies
Hannah of Bittersweet
Jackie of Jackie Ourman
Jenn of Veggie Inspired
Jules of gf Jules
Kelly of The Pretty Bee
Kim of Kim’s Welcoming Kitchen
Kristina of Spabettie
Lacy of Making it Milk Free
Laura of Petite Allergy Treats
Megan of Allergy Free Alaska
Natalie of Feasting On Fruit
Rebecca of Strength and Sunshine
Sarah of Sarah Bakes Gluten Free
Sarah of A Whisk & Two Wands
Sharon of What the Fork
Wendy of Wendy Polisi

Vegan Salted Caramel Frappuccino Recipe {dairy-free} from Allergy Free Alaska

Vegan Salted Caramel Frappuccino

Vegan Salted Caramel Frappuccino

Yield: 1 serving
Prep Time: 10 minutes
Total Time: 10 minutes

This Vegan Salted Caramel Frappuccino recipe takes only 5 minutes to make; it’s ridiculously easy (in such a good way!). It’s smooth, creamy, and rich.


For the Frappuccino:

For the Topping (optional):


  1. To make the frappuccino, combine the So Delicious Salted Caramel Cluster Ice Cream, ice, strong coffee, and 1/4 cup of canned coconut milk in the container of a high speed blender. Blend on high until smooth. If the blender needs more liquid to get the ingredients moving, add more canned coconut milk, tablespoon by tablespoon, until the mixture moves fluidly.
  2. Pour into a tall glass and top with So Delicious CocoWhip and Liquid Gold a.k.a. Vegan Caramel Sauce.
  3. Consume immediately.


Feel free to use either caffeinated or decaf coffee in this recipe.


Rich and creamy dairy-free/Vegan Salted Caramel Frappuccino recipe

Rich and creamy dairy-free/Vegan Salted Caramel Frappuccino recipe

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!

Ground Turkey Soup
← Previous
Roasted Butternut Squash Recipe
Next →

Dianna Pape

Wednesday 22nd of November 2017

Is the 1/2 pint So Delicious Salted Caramel Cluster Ice Cream soy free? I can't have soy or dairy and low sugar, I am diabetic. Your recipes look so delicious. I have to see the sugar content in it also. This new diet is driving me crazy.......

thanks so much,



Thursday 23rd of November 2017

Hi Dianna, Off the top of my head, I don't remember. You might check out So Delicious' website. I'm sure they have the ingredients listed there.

Elle @ Only Taste Matters

Wednesday 3rd of August 2016

This looks so amazing! I am featuring it tonight on Allergy-Free Thursdays. Can't wait to see what you share this week!

Michelle @My Gluten-free Kitchen

Monday 1st of August 2016

I was having quite the Monday today and so could have used one of these!!


Monday 1st of August 2016

They look amazing, Megan! I'm going to have to find that ice cream, so I can "drown myself in its indulgent creamy goodness." ;)

Thanks so much for sharing this with us at Allergy Free Thursdays!

Lauren @ Hall Nesting

Monday 1st of August 2016

Oh wow! This is one of my favorite drinks!!


Wednesday 17th of August 2016

Thanks, Lauren! Mine too!