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. 😉
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
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.
Ingredients
For the Frappuccino:
- ½ pint So Delicious Salted Caramel Cluster Ice Cream
- 1 cup ice
- ½ cup strong coffee, cooled
- ¼-1/2 cup canned coconut milk (full fat is best; not lite)
For the Topping (optional):
Instructions
- To make the frappuccino, combine the So Delicious Salted Caramel Cluster Ice Cream, ice, strong coffee, and ¼ 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.
- Pour into a tall glass and top with So Delicious CocoWhip and Liquid Gold a.k.a. Vegan Caramel Sauce.
- Consume immediately.
Notes
Feel free to use either caffeinated or decaf coffee in this recipe.
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Erin J Parcher Wartes says
Megan, your daughter’s letter is spectacular. If I didn’t know better, I’d think it was the masterful creation of a marketing team! She did a wonderful job.
Maya | Wholesome Yum says
This looks amazing! I love caramel. Such a great idea to make this with ice cream!
Bethany says
Oh, my! This looks too good!
Sandra says
I give her an a+ on her paper. That was absolutely deliteful. Not sure we have this ice cream at the moment, but it’s definitely going on the shopping list. Thanks for saving my daughter lots of money at Starbucks.?
Amanda | The Chunky Chef says
I love these frappuccinos and this vegan version is perfect!!
Heather | All Roads Lead to the Kitchen says
I hope I can find some of this ice cream…my husband can’t eat dairy any longer and he’s been missing ice cream big time! And oh my gosh, this frappuccino is right up my alley, it looks amazing!
Cathy Trochelman says
Such an awesome recipe….everything about this drink is calling my name!
Michelle De La Cerda says
I am curious how the coolest, creamiest, dairy free ice cream tastes. I am intrigued.
Matthew From Nomageddon says
I kind love how you put these in plastic cups. It’s got a total coffee house vibe to it.
Nina says
Your daughters paper makes me want to go out and find those flavors right now! So cute, I’m glad they sent her some goodies.
I love So Delicious, dairy makes my skin go crazy but I love ice cream. This does the trick.
Lauren @ Hall Nesting says
Oh wow! This is one of my favorite drinks!!
Megan says
Thanks, Lauren! Mine too!
Raia says
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!
Michelle @My Gluten-free Kitchen says
I was having quite the Monday today and so could have used one of these!!
Elle @ Only Taste Matters says
This looks so amazing! I am featuring it tonight on Allergy-Free Thursdays. Can’t wait to see what you share this week!
Dianna Pape says
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,
Dianna
Megan says
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.