Caramel-Mint Frappuccino

  • 10 mins
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Diabetic Friendly – Gluten Free

Almost Too Good and Only 53 Calories per 18 Ounce Portion. So good I have it for Dessert and sometimes as a Treat!



  • 3 cups ice cubes
  • 1 cup of strong cold coffee
  • 1/2 cup unsweetened vanilla almond milk
  • Sugar free sweetener (white stevia powder, liquid vanilla stevia drops, Splenda, or your favorite)
  • 2-3 drops peppermint extract
  • 2 tablespoons fat free whipped topping (garnish)
  • 1 tablespoon sugar free caramel sauce (garnish)


  • Combine first 5 ingredients in the canister of a blender and blend until smooth and combined, less than 1 minute. Taste, and if necessary, adjust with a splash more coffee, milk, dash of sweetener, or a few ice cubes.
  • Garnish with whipped topping and caramel sauce. Serve immediately.

Note: For plain Caramel Frappuccino substitute vanilla extract for the peppermint extract.

Tip – If only serving one, freeze second portion in a freezer-safe mug. When desired partially thaw about 25 minutes at room temp or about 1 minute in the microwave, garnish, and enjoy!


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