Scoop&Slush

Frappe

The coffee shop frappe, Deluxe style. A frozen coffee pint loosened with a fresh pour of coffee and spun into a thick, sippable freeze.

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Frappe
Ninja CreamiPrep
5 minFreeze
24 hrMakes
1 Deluxe pint · 2 servings

Why you’ll love this

A coffee shop frappe with Deluxe pint energy, thick enough to sip slowly and frosty all the way down; the fresh coffee pour at spin time keeps the flavour bright, and the sauce on top makes it feel like a treat you ordered out. Weekend mornings were made for this.

What you’ll need

A few simple ingredients for a big, delicious idea.

Granulated sugar
Granulated sugar
Hot black coffee
Hot black coffee
Half & half
Half & half
Coffee pour in
Coffee pour in
Whipped cream
Whipped cream
Caramel sauce
Caramel sauce
Chocolate sauce
Chocolate sauce

Frappe

Ninja CreamiPrep 5 min24 hr

Ingredients

Instructions

  1. Dissolve the sugar

    Put the sugar in an empty CREAMi Deluxe pint and pour the hot coffee over it. Stir until the sugar has completely dissolved.

  2. Add the half & half and freeze

    Pour in the half & half, up to the drinkable fill line. Put the storage lid on and freeze for 24 hours on a level surface.

  3. Add the pour in

    Take the Deluxe pint out of the freezer and remove the storage lid. Pour in extra coffee, up to the max fill line.

  4. Process on Frappe

    Set the Deluxe pint up in the machine. Select FULL, then use the dial to select FRAPPE.

  5. Serve it in a glass

    Pour the frappe into a glass, finish with whipped cream and a drizzle of caramel or chocolate sauce, and serve immediately.

Nutrition guide

The nutrition scoop

Per serving · 1 of 2 servings from one Deluxe pint

  • Fat 34%
  • Carbs 62%
  • Protein 4%

Proper dessert energy: rich and satisfying, the way a scoop should be.

Total fat 15 g
Carbohydrates 62 g
Protein 4 g
of which sugars 59 g
Saturated fat 9 g 47% daily value
Cholesterol 55 mg 19% daily value
Sodium 100 mg 4% daily value
Dietary fiber 0 g 2% daily value
Calcium 120 mg 9% daily value
Vitamin C 1 mg 1% daily value

Where the calories live

The granulated sugar brings the biggest share of the calories here, about 33 percent of the batch, with the half & half next in line.

The bright spot

Most of the flavor rides on the granulated sugar, and the numbers stay in treat territory rather than meal territory.

Want a lighter scoop

A half serving with fresh fruit on the side keeps all the flavor and halves everything on this panel.

Estimated from the ingredients exactly as written, using standard reference values for each ingredient. Your brands and swaps will shift the numbers a little. Daily values are based on a 2,000 calorie diet.

Make it your own

  • Start with the base recipe, then swap one ingredient at a time.
  • Try a different topping after processing.
  • Keep notes so you can revisit your favorite combination.

Texture tips

  • A level, fully solid freeze gives the smoothest spin.
  • Freeze CREAMi bases level and completely solid.
  • For SLUSHi, check compatible liquids and minimum sugar requirements.

Frequently asked questions

Why does this recipe add coffee twice?

The first coffee freezes into the pint itself. The second pour, added just before processing, loosens the frozen base so the FRAPPE program can turn a solid pint into a thick drink instead of a scoopable ice cream.

Is this recipe only for the Deluxe pint?

Yes. It is built around the Deluxe pint and its drinkable fill line, which is the level a frozen drink base needs before the pour in goes in. The regular pint has no drinkable line, so the amounts do not transfer across directly.

Why does the coffee start hot?

Hot coffee dissolves the sugar completely in seconds, so no gritty crystals survive into the frozen pint. By the time the pint goes into the freezer, the mixture has already started to cool.

Can I make it dairy free?

Yes. Swap the half & half for a dairy free alternative you like, and finish the glass with dairy free whipped cream and a dairy free sauce.

Can I make it lighter, or thinner?

For a lighter pint, swap the sugar for ½ cup + 2 tablespoons of allulose. For a thinner, more sippable drink, add 2 to 4 extra tablespoons of the pour in coffee after processing and select RESPIN. Do not use RESPIN on drinkable leftovers, though: pour what you need and leave the rest frozen.