Copycat Frappuccino

In the summer, iced coffee or frappuccinos from Starbucks are such a treat. I wanted to create a vegan version of a frappuccino to make at home, and am thrilled with the results. I plan to have coffee ice cubes on hand at all times to whip one of these up when the mood strikes.

Frappuccino

Ingredients:

12 coffee ice cubes (pour fresh brewed coffee into an ice cube tray and freeze)
2 tsp sugar
1 tsp vanilla
1 cup soy milk
Vegan whipped cream (optional - I love So Delicious Coco Whip)

Directions:

Put all the ingredients (except the whipped cream) into a high powered blender and blend. Top with the whipped cream if you would like.

For one drink. Nutritional information from caloriecount.about.com. Calories are without the whipped topping, so you will need to factor that in if you add it.

Nutrition Facts

Serving Size 494 g

Amount Per Serving

Calories  177 Calories from Fat  39

% Daily Value*

Total Fat  4.3g 7%

Saturated Fat  0.5g 3%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  130mg 5%

Potassium  411mg 12%

Total Carbohydrates  23.9g 8%

Dietary Fiber  1.5g 6%

Sugars  18.3g

Protein  8.3g

Vitamin A 0% • Vitamin C 0% Calcium 7% • Iron 9%

Nutrition Grade B-

* Based on a 2000 calorie diet