Iced Coffee Frappe

Cindi Bauer


Boy was this a treat! Sydney Mike at, inspired me to make this iced coffee frappe. The original recipe states to use double strength brewed coffee, but I opt to make this with an instant coffee.

☆☆☆☆☆ 0 votes
2-1/2 cups of iced coffee frappe


tablespoons instant coffee (maxwell house or folgers)
8 ounces
cold water
1/2 cup
heavy whipping cream
tablespoon chocolate syrup
tablespoons granulated sugar
1 cup
ice cubes (l used 16 mini ice cubes)
Reddi Wip
dairy whipped topping, to garnish the coffee
chocolate syrup, to garnish the coffee


1Add water and instant coffee to a coffee cup. Place coffee cup in the microwave, and microwave until coffee is heated through.
2Place heated coffee in the refrigerator, to chill the coffee. (I found the coffee was chilled within 1 hour).
3Add the chilled coffee, whipping cream, 1 tablespoon of chocolate syrup, 2 tablespoons of sugar, and the ice cubes into a blender; process until smooth (for about 1 minute).
4Pour iced coffee into a large beverage glass (or 2 small glasses). Top the iced coffee(s) with a generous dollop of the Reddi Wip, and drizzle on a bit of chocolate syrup, and serve.
5Note: When making this coffee, you could substitute a double strength, already brewed, chilled coffee, for the 8 ounces of "instant" chilled coffee. Also, you can substitute 3 individual packets of Splenda, for the 2 tablespoons of granulated sugar.