Description
This Blue Cookies & Cream Dip Frappuccino is a delightful, creamy, and refreshing blended beverage perfect for a sweet treat. Combining cookies & cream dip with milk, heavy cream, and ice, this frappuccino offers a rich and indulgent texture, enhanced by the crunchy bits of crushed cookies and an optional vibrant blue color. Topped with whipped cream and extra cookie crumbles, it’s a visually appealing and delicious drink to enjoy any time.
Ingredients
Scale
Main Ingredients
- 1 cup ice
- 1/2 cup milk (or plant-based milk for a dairy-free version)
- 1/4 cup heavy cream
- 1/2 cup cookies & cream dip (store-bought or homemade)
- 1 tbsp sugar (optional, adjust to sweetness preference)
- 1/4 cup crushed cookies (Oreos or your favorite chocolate cookie)
Toppings
- Whipped cream for topping (optional)
- Blue food coloring (optional, for the blue color)
Instructions
- Blend the Base: In a blender, combine ice, milk, heavy cream, cookies & cream dip, and sugar if using. Add a few drops of blue food coloring for the vibrant blue color, if desired. Blend until smooth and creamy.
- Add Crushed Cookies: Gently fold in the crushed cookies or pulse the blender a few times to mix them into the frappuccino for a crunchy texture.
- Serve: Pour the frappuccino into glasses evenly.
- Top with Whipped Cream: Add a generous dollop of whipped cream on top of each serving.
- Garnish: Sprinkle some extra crushed cookies on top and add a few more drops of blue food coloring if desired. Serve with a straw and enjoy!
Notes
- For a dairy-free version, substitute milk and heavy cream with plant-based alternatives like almond or oat milk and coconut cream.
- Adjust the sugar quantity based on sweetness preference or omit if your cookies & cream dip is already sweet enough.
- Use crushed Oreos or any chocolate sandwich cookie for authentic cookies & cream flavor.
- The blue food coloring is optional and only for aesthetic appeal; omit if you prefer a natural look.
- For a thicker frappuccino, add more ice or reduce the milk slightly.
