• Cooking Time:
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  • 1/4 cup black coffee (room temperature)
  • 1/4 cup milk* (plus a little more, if needed, for smooth blending)
  • 1 cup chocolate ice cream
  • 1 teaspoon almond extract
  • 1 cup crushed ice (or smallest cubes possible)
  • 2 Tablespoons chocolate syrup
  • Cinnamon, for dusting.
  • Optional
  • Milk options: whole milk, skim milk, soy milk, etc.
  • 4 teaspoons of sugar or two packets of sugar substitute (to taste)
  • Extra scoops of ice cream, for garnish
  • Whipped cream, for topping


  • Place black coffee, milk, ice cream, almond extract and crushed ice in blender jar. Add sugar or sugar substitute only if desired. (The taste is quite sweet without it!)
  • With blender lid securely closed, pulse blender until mixture is smooth. If blades get stuck, add a little more milk.
  • Pour 1 Tablespoon of chocolate syrup into the bottom of each glass.
  • (This makes the drink look and taste even more delectable.)
  • Divide the coffee frappe between your glasses and dust with cinnamon.
  • Serve immediately!
  • Tip: It’s best to use precrushed ice; if using ice cubes, choose the smallest ones possible to avoid harming the blades of your blender.
  • Tip: Try vanilla ice cream with vanilla extract.

Categories: Beverage  Coffee 
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