18 Refreshing Frozen Coffee Recipes Delicious

Vanilla, chocolate, or caramel—no matter your coffee flavor preference, we’ve got a frozen treat that’ll make your taste buds dance! ’18 Refreshing Frozen Coffee Recipes Delicious’ is your go-to guide for beating the heat with creamy, dreamy coffee concoctions. Perfect for home cooks looking to spice up their caffeine routine, these recipes promise easy prep and maximum delight. Ready to blend up some joy? Let’s dive in!

Iced Vanilla Latte

Waking up to the smell of coffee is one of life’s simple pleasures, but when the summer heat hits, I crave something cooler. That’s where my Iced Vanilla Latte comes in—a refreshing twist on the classic that’s perfect for those lazy mornings or afternoon pick-me-ups.

Ingredients

• Espresso – 2 shots
• Milk – 1 cup
• Vanilla syrup – 2 tbsp
• Ice – 1 cup

Instructions

1. Brew 2 shots of espresso and let it cool to room temperature for about 5 minutes. Tip: For a stronger coffee flavor, use a dark roast.
2. Fill a glass with 1 cup of ice to the top.
3. Pour the cooled espresso over the ice.
4. Add 2 tbsp of vanilla syrup to the glass. Tip: Homemade vanilla syrup can elevate the flavor—simmer equal parts sugar and water with a vanilla bean until dissolved.
5. Slowly pour 1 cup of milk into the glass. Tip: For a creamier texture, use whole milk or your favorite milk alternative.
6. Stir gently to combine all ingredients.

Delightfully smooth with a sweet vanilla undertone, this Iced Vanilla Latte is a breeze to make. Serve it with a reusable straw for an eco-friendly touch or top with a sprinkle of cinnamon for an extra flavor boost.

Frozen Mocha Frappe

Zesty mornings call for something refreshing, and my go-to is this Frozen Mocha Frappe. It’s the perfect blend of coffee and chocolate that wakes you up and cools you down at the same time. I remember whipping this up during a heatwave last summer, and it became an instant hit with my family.

Ingredients

• Strong brewed coffee – 1 cup, chilled
• Milk – ½ cup
• Chocolate syrup – 2 tbsp
• Ice – 1 cup
• Whipped cream – for topping

Instructions

1. Brew 1 cup of strong coffee and let it chill in the refrigerator for at least 1 hour. Tip: Using chilled coffee prevents the frappe from becoming watery too quickly.
2. In a blender, combine the chilled coffee, ½ cup of milk, 2 tbsp of chocolate syrup, and 1 cup of ice.
3. Blend on high speed for 30 seconds, or until the mixture is smooth and the ice is fully crushed. Tip: If the frappe is too thick, add a little more milk; if it’s too thin, add more ice.
4. Pour the frappe into a tall glass and top with whipped cream. Tip: For an extra chocolatey touch, drizzle a little more chocolate syrup over the whipped cream.

Lusciously creamy with a bold coffee kick, this Frozen Mocha Frappe is a dream on a hot day. Serve it with a straw and a long spoon to get every last bit of that chocolatey goodness.

Coffee Smoothie with Banana

Nothing starts my day better than a creamy, energizing coffee smoothie, especially when bananas are in the mix. It’s my go-to breakfast when I’m rushing out the door but still want something nutritious and delicious.

Ingredients

• Banana – 1 large
• Cold brew coffee – 1 cup
• Almond milk – ½ cup
• Ice cubes – 1 cup
• Honey – 1 tbsp

Instructions

1. Peel the banana and break it into chunks. Tip: Using a ripe banana will give your smoothie a natural sweetness.
2. Add the banana chunks, cold brew coffee, almond milk, ice cubes, and honey to a blender.
3. Blend on high for 30 seconds, or until the mixture is smooth and the ice is fully crushed. Tip: If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
4. Pour the smoothie into a glass and serve immediately. Tip: For an extra touch, sprinkle some cinnamon on top or add a few coffee beans as garnish.

My favorite thing about this smoothie is how the banana adds a creamy texture that perfectly complements the bold flavor of the coffee. It’s like having your morning coffee and breakfast in one sip. Try serving it with a side of whole-grain toast for a complete meal.

Caramel Frappuccino

Craving something sweet, creamy, and utterly refreshing? I stumbled upon this Caramel Frappuccino recipe during one of those sweltering summer afternoons when even the thought of turning on the stove was too much. It’s become my go-to for a quick, indulgent pick-me-up that feels like a treat without any fuss.

Ingredients

• Strong brewed coffee – 1 cup, cooled
• Milk – 1 cup
• Caramel syrup – 2 tbsp
• Ice – 2 cups
• Whipped cream – for topping

Instructions

1. Brew 1 cup of strong coffee and let it cool to room temperature, about 30 minutes. Tip: I sometimes pop it in the fridge to speed up the process.
2. In a blender, combine the cooled coffee, 1 cup of milk, 2 tbsp of caramel syrup, and 2 cups of ice.
3. Blend on high speed until the mixture is smooth and frothy, about 30 seconds. Tip: If it’s too thick, add a splash more milk; too thin, add a handful more ice.
4. Pour into a tall glass and top with a generous swirl of whipped cream. Tip: Drizzle a little extra caramel syrup on top for that coffee shop flair.

Velvety smooth with just the right balance of sweet and bitter, this Caramel Frappuccino is a dream in a glass. Serve it with a straw and a long spoon to get every last drop, or pair it with a buttery croissant for the ultimate morning indulgence.

Espresso Granita

Kicking off the summer with a refreshing twist on your morning coffee, I stumbled upon the perfect pick-me-up that doubles as a dessert. Espresso Granita is my new go-to for those scorching afternoons when the heat seems unbearable, and honestly, it’s so simple to make that I’ve been whipping it up more often than I’d like to admit.

Ingredients

• Espresso – 2 cups
• Sugar – ½ cup
• Water – ½ cup

Instructions

1. Brew 2 cups of strong espresso and let it cool to room temperature. Tip: For a deeper flavor, use freshly ground beans.
2. In a small saucepan, combine ½ cup of sugar and ½ cup of water. Heat over medium heat, stirring constantly, until the sugar dissolves completely, about 3 minutes. Let the syrup cool.
3. Mix the cooled espresso with the sugar syrup. Pour the mixture into a shallow, freezer-safe dish.
4. Place the dish in the freezer. After 30 minutes, use a fork to scrape the mixture, breaking up any ice crystals. Repeat this process every 30 minutes for about 3-4 hours, or until the granita is fully frozen and has a flaky texture. Tip: The more you scrape, the lighter and fluffier your granita will be.
5. Once fully frozen, scrape the granita one final time before serving. Tip: For an extra touch, serve with a dollop of whipped cream or a sprinkle of cocoa powder.

My favorite part about this Espresso Granita is its icy, granular texture that melts just right on the tongue, offering a bold coffee flavor that’s not too sweet. It’s perfect served in a chilled glass or even as a sophisticated topping for vanilla ice cream.

Chocolate Coffee Milkshake

How many times have I found myself craving something sweet yet energizing in the middle of a busy afternoon? Too many to count, which is exactly how this Chocolate Coffee Milkshake came to be my go-to pick-me-up. It’s the perfect blend of rich chocolate and bold coffee, with a creamy texture that feels like a treat but tastes like a much-needed boost.

Ingredients

• Vanilla ice cream – 2 cups
• Cold brew coffee – ½ cup
• Chocolate syrup – 2 tbsp
• Milk – ¼ cup

Instructions

1. Add 2 cups of vanilla ice cream to a blender.
2. Pour in ½ cup of cold brew coffee and ¼ cup of milk.
3. Drizzle 2 tbsp of chocolate syrup over the ingredients.
4. Blend on high speed for 30 seconds, or until the mixture is smooth and creamy. Tip: If the shake is too thick, add a splash more milk and blend again.
5. Stop the blender and scrape down the sides with a spatula to ensure everything is well mixed. Tip: This is a good time to taste and adjust the coffee or chocolate levels to your preference.
6. Blend for another 10 seconds to incorporate any scraped-down bits.
7. Pour the milkshake into a tall glass. Tip: For an extra touch, drizzle some chocolate syrup around the inside of the glass before pouring in the shake.

You’ll love the velvety texture and the way the coffee cuts through the sweetness of the chocolate, making each sip perfectly balanced. Try serving it with a dollop of whipped cream and a sprinkle of cocoa powder for an extra decadent treat.

Vietnamese Iced Coffee

Last summer, I stumbled upon the magic of Vietnamese Iced Coffee during a sweltering afternoon in Little Saigon, and it’s been my go-to caffeine fix ever since. There’s something about the bold coffee paired with sweetened condensed milk that feels like a hug in a glass.

Ingredients

• Vietnamese coffee – 2 tbsp
• Hot water – 6 oz
• Sweetened condensed milk – 2 tbsp
• Ice – 1 cup

Instructions

1. Place the Vietnamese coffee in a phin filter over a cup or glass.
2. Pour 2 oz of hot water (just off the boil, around 200°F) over the coffee grounds to let them bloom for 30 seconds. This step enhances the coffee’s flavor.
3. After blooming, fill the phin filter with the remaining 4 oz of hot water and let the coffee drip slowly, which should take about 4-5 minutes. Patience here is key for a strong brew.
4. While the coffee is dripping, add 2 tbsp of sweetened condensed milk to a separate glass filled with 1 cup of ice.
5. Once the coffee has finished dripping, stir the brewed coffee to ensure it’s well mixed, then pour it over the ice and condensed milk.
6. Stir vigorously until the condensed milk is fully dissolved and the coffee is chilled, about 30 seconds. The vigorous stirring also creates a frothy top layer.

Now, the first sip of this Vietnamese Iced Coffee is a revelation—creamy, sweet, and intensely coffee-flavored, with the ice keeping it refreshingly cool. For an extra twist, try serving it with a sprinkle of cocoa powder on top for a mocha vibe.

Frozen Coffee Cubes

How many times have you poured yourself a cup of coffee only to realize it’s gone lukewarm by the time you’re ready to enjoy it? That’s where these frozen coffee cubes come in—a game-changer for iced coffee lovers like me who hate diluted drinks. Plus, they’re a breeze to make with just a couple of ingredients you likely already have.

Ingredients

• Strong brewed coffee – 2 cups
• Milk – ½ cup

Instructions

1. Brew 2 cups of strong coffee using your preferred method. Tip: A darker roast will give your cubes a more intense coffee flavor.
2. Allow the coffee to cool to room temperature, about 20 minutes. This prevents the ice cube tray from warping due to the heat.
3. Pour the cooled coffee into an ice cube tray, filling each compartment about ¾ full to leave room for the milk.
4. Add ½ cup of milk to the remaining space in each compartment. Tip: Using a spoon to gently pour the milk can help prevent spills and ensure even distribution.
5. Freeze the tray for at least 4 hours, or until the cubes are solid. Tip: For easier removal, run the bottom of the tray under warm water for a few seconds before popping out the cubes.

Keep these cubes in your freezer, and next time you’re craving an iced coffee, just pop a few into a glass and pour over cold milk or water. The result? A perfectly chilled coffee that stays strong and never waters down. Kind of genius, right?

Coffee and Cream Popsicles

Just when I thought summer couldn’t get any better, I stumbled upon the perfect way to combine my love for coffee and ice cream into one delightful treat: Coffee and Cream Popsicles. There’s something magical about sipping your morning coffee and enjoying a popsicle at the same time, especially when it’s this easy to make at home.

Ingredients

• Strong brewed coffee – 1 cup
• Heavy cream – 1 cup
• Sweetened condensed milk – ½ cup

Instructions

1. Brew 1 cup of strong coffee and let it cool to room temperature. Tip: Using a darker roast will give your popsicles a richer coffee flavor.
2. In a mixing bowl, combine the cooled coffee, heavy cream, and sweetened condensed milk. Whisk until the mixture is smooth and fully incorporated.
3. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Tip: If you don’t have popsicle molds, small paper cups with popsicle sticks work just as well.
4. Freeze the popsicles for at least 6 hours, or until they’re completely solid. Tip: For easier removal, run the molds under warm water for a few seconds before pulling out the popsicles.

Rich and creamy with just the right amount of coffee kick, these popsicles are a dream come true for coffee lovers. Try drizzling them with chocolate syrup or rolling them in crushed espresso beans for an extra decadent touch.

Affogato with Vanilla Ice Cream

Last summer, I stumbled upon the simplest yet most elegant dessert at a tiny café in Rome, and I’ve been obsessed with recreating it at home ever since. The beauty of an Affogato lies in its simplicity—just vanilla ice cream drowned in a shot of hot espresso. It’s the perfect pick-me-up for any time of day.

Ingredients

• Vanilla ice cream – 1 scoop
• Espresso – 1 shot (about 1.5 oz)

Instructions

1. Brew 1 shot of espresso using your preferred method. Tip: For the best flavor, use freshly ground coffee beans.
2. While the espresso is brewing, place 1 scoop of vanilla ice cream into a small serving glass or bowl. Tip: Chill the glass beforehand to keep the ice cream from melting too quickly.
3. Immediately pour the hot espresso over the vanilla ice cream. Tip: Pour slowly to enjoy the mesmerizing swirl of coffee and melting ice cream.

Rich and velvety, the contrast between the hot espresso and cold ice cream is nothing short of magical. For an extra touch of indulgence, sprinkle a pinch of sea salt on top before serving.

Iced Spanish Latte

There’s something about the first sip of an Iced Spanish Latte that transports me straight to a cozy café in Barcelona, even if I’m just in my kitchen. This creamy, dreamy drink is my go-to for beating the summer heat, and today, I’m sharing how you can whip it up in no time.

Ingredients

• Espresso – 2 shots
• Condensed milk – 2 tbsp
• Milk – 1 cup
• Ice – 1 cup

Instructions

1. Brew 2 shots of espresso and let it cool to room temperature. Tip: For a stronger flavor, use a dark roast.
2. In a glass, add 2 tbsp of condensed milk. Tip: Warm the condensed milk slightly for easier mixing.
3. Pour the cooled espresso over the condensed milk and stir until well combined.
4. Add 1 cup of ice to the glass.
5. Slowly pour 1 cup of milk over the ice. Tip: For a richer texture, use whole milk.
6. Stir gently to mix all the ingredients without melting the ice too quickly.

With its velvety texture and perfect balance of sweetness and bold espresso, this Iced Spanish Latte is a refreshing treat. Try serving it with a cinnamon stick for an extra aromatic twist.

Cold Brew Coffee Float

Very few things beat the heat like a Cold Brew Coffee Float on a sunny afternoon. I remember stumbling upon this idea during a particularly sweltering summer day when my usual iced coffee just wasn’t cutting it. The combination of rich, smooth cold brew with creamy vanilla ice cream is nothing short of magical.

Ingredients

• Cold brew coffee – 1 cup
• Vanilla ice cream – 2 scoops
• Whipped cream – 2 tbsp
• Chocolate syrup – 1 tbsp

Instructions

1. Pour 1 cup of cold brew coffee into a tall glass. Tip: For an extra strong coffee flavor, use a concentrated cold brew.
2. Add 2 scoops of vanilla ice cream into the glass. Tip: Let the ice cream soften slightly for easier scooping.
3. Top with 2 tbsp of whipped cream. Tip: For a homemade touch, whip your own cream with a bit of sugar and vanilla extract.
4. Drizzle 1 tbsp of chocolate syrup over the whipped cream. Tip: Warm the syrup slightly for a smoother drizzle.

Kind of like a dessert and a caffeine fix rolled into one, this Cold Brew Coffee Float is the perfect pick-me-up. The contrast between the bitter coffee and sweet ice cream creates a delightful balance, while the whipped cream and chocolate syrup add a luxurious finish. Serve it with a long spoon and a straw to enjoy every layer.

Frozen Irish Coffee

Kind of like that first sip of coffee in the morning, but with a boozy, icy twist that’ll wake you up in the best way possible. I stumbled upon this Frozen Irish Coffee recipe during a particularly hot summer, and it’s been my go-to for beating the heat ever since. Trust me, it’s as easy to make as it is delicious.

Ingredients

• Strong brewed coffee – 1 cup, cooled
• Irish whiskey – 2 oz
• Heavy cream – ½ cup
• Simple syrup – 2 tbsp
• Ice – 2 cups

Instructions

1. Brew 1 cup of strong coffee and let it cool to room temperature, about 30 minutes. Tip: Using cold brew concentrate can save time and add a smoother flavor.
2. In a blender, combine the cooled coffee, 2 oz of Irish whiskey, ½ cup of heavy cream, and 2 tbsp of simple syrup.
3. Add 2 cups of ice to the blender. Tip: For a thicker consistency, use coffee ice cubes instead of regular ice.
4. Blend on high speed until the mixture is smooth and slushy, about 30 seconds. Tip: If the mixture is too thick, add a splash of cold water to thin it out.
5. Pour the frozen Irish coffee into a chilled glass and serve immediately.

Every sip of this Frozen Irish Coffee is a creamy, dreamy blend of coffee and whiskey, with just the right amount of sweetness. The texture is wonderfully slushy, making it perfect for sipping on a hot day. For an extra touch, garnish with a sprinkle of cocoa powder or a cinnamon stick.

Coffee Almond Smoothie

Good morning, or should I say, coffee time! There’s nothing like starting the day with a smoothie that packs both a caffeine punch and a nutty sweetness. I stumbled upon this combo one lazy Sunday when my usual latte just wasn’t cutting it, and now it’s my go-to for a quick, energizing breakfast.

Ingredients

• Coffee – 1 cup, cooled
• Almond butter – 2 tbsp
• Banana – 1, frozen
• Almond milk – ½ cup
• Ice – ½ cup

Instructions

1. Pour the cooled coffee into a blender.
2. Add the almond butter, frozen banana, almond milk, and ice to the blender.
3. Blend on high for 30 seconds, or until the mixture is completely smooth. Tip: If the smoothie is too thick, add a splash more almond milk to thin it out.
4. Pour the smoothie into a glass and serve immediately. Tip: For an extra touch, drizzle a little almond butter on top before serving.
5. Enjoy your Coffee Almond Smoothie right away for the best texture and flavor. Tip: If you’re not a fan of bananas, try substituting with frozen avocado for a similarly creamy texture without the banana taste.

Freshly blended, this smoothie is luxuriously creamy with a deep coffee flavor that’s perfectly balanced by the sweetness of the banana and the richness of the almond butter. Serve it in a chilled glass with a straw for that café-style experience at home.

Iced Caramel Macchiato

Nothing beats the refreshing kick of an Iced Caramel Macchiato on a warm summer afternoon. I remember the first time I tried making it at home, thinking it would be complicated, but it’s surprisingly simple and oh-so-rewarding. Now, it’s my go-to pick-me-up when I need a little sweetness in my day.

Ingredients

• Espresso – 2 shots
• Milk – 1 cup
• Caramel syrup – 2 tbsp
• Ice cubes – 1 cup

Instructions

1. Brew 2 shots of espresso and let it cool to room temperature, about 5 minutes. Tip: For a stronger coffee flavor, use a dark roast.
2. Fill a glass with 1 cup of ice cubes to the top.
3. Pour 1 cup of milk over the ice, leaving some room at the top for the espresso.
4. Slowly pour the cooled espresso over the back of a spoon onto the milk to create a layered effect. Tip: The spoon helps to diffuse the espresso so it doesn’t mix immediately with the milk.
5. Drizzle 2 tbsp of caramel syrup over the top. Tip: Warm the caramel syrup slightly for easier drizzling.
6. Stir gently before drinking to combine all the flavors.

This Iced Caramel Macchiato strikes the perfect balance between sweet and bold, with the caramel adding a luxurious finish. Try serving it with a sprinkle of sea salt on top for an extra flavor dimension that’ll surprise and delight.

Frozen Coffee Slush

Zesty mornings call for something refreshing, and nothing beats the chill of a Frozen Coffee Slush on a warm day. I remember whipping this up during a heatwave last summer, and it became an instant hit with my family—perfect for those days when even iced coffee feels too heavy.

Ingredients

• Strong brewed coffee – 1 cup
• Milk – ½ cup
• Sugar – 2 tbsp
• Ice cubes – 2 cups

Instructions

1. Brew 1 cup of strong coffee and let it cool to room temperature, about 30 minutes. Tip: Using cold brew concentrate can save time and enhance the coffee flavor.
2. In a blender, combine the cooled coffee, ½ cup of milk, and 2 tbsp of sugar. Blend on high for 10 seconds to mix thoroughly.
3. Add 2 cups of ice cubes to the blender. Blend on high until the mixture is smooth and slushy, about 30 seconds. Tip: For a thicker slush, use less milk or more ice.
4. Pour the Frozen Coffee Slush into a tall glass and serve immediately. Tip: Garnish with a sprinkle of cocoa powder or a drizzle of caramel sauce for an extra touch of indulgence.

Lusciously smooth with a bold coffee kick, this slush is a dreamy escape from the heat. Try serving it with a straw and a spoon to enjoy every last bit of its icy goodness.

Coffee Coconut Smoothie

Every morning, I find myself reaching for something that can kickstart my day without weighing me down. That’s how I stumbled upon this Coffee Coconut Smoothie—a creamy, energizing blend that feels like a treat but acts like fuel. It’s become my go-to, especially on those rushed mornings when I need both caffeine and nutrition in one swift sip.

Ingredients

• Coffee – 1 cup, chilled
• Coconut milk – ½ cup
• Banana – 1, frozen
• Honey – 1 tbsp
• Ice – ½ cup

Instructions

1. Brew your coffee the night before and let it chill in the refrigerator overnight for a smoother taste.
2. In a blender, combine the chilled coffee, coconut milk, frozen banana, honey, and ice.
3. Blend on high for 45 seconds or until the mixture is completely smooth. Tip: If the smoothie is too thick, add a splash of water or more coconut milk to reach your desired consistency.
4. Pour the smoothie into a tall glass. Tip: For an extra touch, rim the glass with shredded coconut or drizzle some honey on top before serving.
5. Serve immediately. Tip: If you’re not a fan of bananas, avocado makes a great creamy substitute and adds healthy fats.

Fresh from the blender, this smoothie is luxuriously creamy with the perfect balance of coffee bitterness and coconut sweetness. I love serving it with a sprinkle of cinnamon on top for an extra flavor kick or pairing it with a slice of whole-grain toast for a more filling breakfast.

Iced Hazelnut Latte

There’s nothing quite like the rich, nutty flavor of an iced hazelnut latte to kickstart your morning or give you that much-needed afternoon boost. I remember the first time I tried one at a small café in Seattle; it was love at first sip, and I’ve been perfecting my homemade version ever since.

Ingredients

• Espresso – 2 shots
• Hazelnut syrup – 2 tbsp
• Milk – 1 cup
• Ice – 1 cup

Instructions

1. Brew 2 shots of espresso and let them cool to room temperature, about 5 minutes. Tip: For a stronger coffee flavor, use a dark roast.
2. Fill a tall glass with 1 cup of ice to keep your latte chilled from the first sip.
3. Pour the cooled espresso over the ice, ensuring it’s evenly distributed.
4. Add 2 tbsp of hazelnut syrup to the glass. Tip: Adjust the amount of syrup based on your sweetness preference.
5. Slowly pour 1 cup of milk into the glass, stirring gently to combine all the ingredients. Tip: For a creamier texture, use whole milk or a milk alternative like oat milk.

Rich and velvety, this iced hazelnut latte is the perfect balance of sweet and robust. Serve it with a reusable straw and a sprinkle of crushed hazelnuts on top for an extra touch of elegance and crunch.

Conclusion

Magical is the word that comes to mind when thinking about these 18 refreshing frozen coffee recipes! Perfect for beating the heat or adding a little pep to your step, each recipe promises a delicious escape. We’d love to hear which one becomes your favorite—drop us a comment below and don’t forget to share the love (and this article) on Pinterest. Happy blending!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.