This is a straightforward homemade version of the Starbucks Butterbeer Frappuccino — creamy, sweet, and loaded with caramel + butterscotch vibes. Cold, dreamy, and legit perfect for summer slumps or nostalgia cravings.
Jump to RecipeWhy I Like This Recipe
I’m not even gonna pretend I didn’t make this just to feel like I was in Hogsmeade for five minutes. I blended it up on a hot day, took one sip, and boom — childhood joy. Creamy, melty, just the right amount of sweet chaos. I slurped it before it even hit the whipped cream.
Quick Summary
- Prep time: 10 mins
- Cook time: 0
- Flavor: creamy, caramel-y, Harry Potter energy
- Great for: hot days, movie nights, existential dread
Ingredients
- 4 scoops vanilla bean ice cream
- 1 espresso shot (or strong coffee — or skip if needed)
- 1 cup ice
- ½ cup milk (add more if it’s too thick)
- 4 tsp caramel syrup (for drizzle)
- 4 tsp butterscotch syrup (for drizzle)
- 1 cup whipped cream (for topping)
How To Make Butterbeer Frappuccino
- Toss ice cream, ice, espresso, and milk in a blender. Blend till smooth.
- Too thick? Add more milk. Not a science, just vibes.
- Drizzle caramel + butterscotch down the inside of your glass.
- Pour in your frappuccino mix.
- Top with whipped cream. More drizzle on top. Obviously.
Tips for Success
- Want it caffeine-free? Just ditch the espresso.
- Dairy-free? Use coconut ice cream + oat milk.
- Drizzle inside the glass = aesthetic + flavor bonus.
- Blend long enough that the ice fully breaks down. No chunks.
Storage and Reheating
Okay but… you’re not storing this. It’s ice cream. Drink it now.
FAQs
Yep — just a milkshake at that point but still magical.
Whole milk = creamy. Oat milk = earthy. Go with your mood.
Totally. But no shame if you’re just squeezing from a bottle.
Yes. That’s the point. This isn’t a health drink.
Crushed toffee, chocolate shavings, a whole wand if you want.
Common Mistakes and How to Dodge Them
- Too much ice. Makes it weirdly slushy. Stick to 1 cup.
- Not blending long enough. You want smooth, not chunky.
- Forgetting the drizzle. It’s like… half the flavor.
- Using plain vanilla ice cream. Vanilla bean hits different.
- Skimping on whipped cream. We’re not doing that here.
Nutrition Facts (Per Serving)
- Calories: 531 kcal
- Carbohydrates: 61g
- Protein: 8g
- Fat: 29g
- Saturated Fat: 19g
- Cholesterol: 88mg
- Sodium: 212mg
- Potassium: 439mg
- Fiber: 1g
- Sugars: 56g
- Calcium: 293mg
Butterbeer Frappuccino Recipe
Course: DrinksCuisine: AmericanDifficulty: Easy2
servings10
minutes531
kcalA creamy, frosty, caramel + butterscotch drink that tastes like wizard joy in a cup.
Ingredients
4 scoops vanilla bean ice cream
1 espresso shot (or strong coffee — or skip if needed)
1 cup ice
½ cup milk (add more if it’s too thick)
4 tsp caramel syrup (for drizzle)
4 tsp butterscotch syrup (for drizzle)
1 cup whipped cream (for topping)
Directions
- Toss ice cream, ice, espresso, and milk in a blender. Blend till smooth.
- Too thick? Add more milk. Not a science, just vibes.
- Drizzle caramel + butterscotch down the inside of your glass.
- Pour in your frappuccino mix.
- Top with whipped cream. More drizzle on top. Obviously
Notes
- Want it caffeine-free? Just ditch the espresso.
- Dairy-free? Use coconut ice cream + oat milk.
- Drizzle inside the glass = aesthetic + flavor bonus.
- Blend long enough that the ice fully breaks down. No chunks.
