Description
A luscious Chocolate-Covered Strawberry Frappuccino combining fresh strawberry puree, rich chocolate, and creamy milk for a refreshing and indulgent iced beverage topped with whipped cream.
Ingredients
Chocolate Covered Strawberry Frappuccino
- 1/2 cup strawberry puree, divided
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 ounce chocolate bar (2-3 squares), chopped
- 4 strawberries, preferably frozen
- 3/4 cup ice
- 1 teaspoon sugar
- 1/4 teaspoon xanthan gum
- Whipped cream, for topping
Strawberry Puree (makes enough for 2 frappuccinos)
- 6 ounces strawberries (170 g)
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Prepare the Strawberry Puree: Using a blender or immersion blender, puree thawed frozen or fresh strawberries with granulated sugar, fresh lemon juice, and lemon zest until smooth. This puree will make enough for two frappuccinos.
- Blend the Frappuccino: In a blender capable of crushing ice, combine half of the strawberry puree, whole milk, heavy cream, sugar, xanthan gum, chopped chocolate bar, frozen strawberries, and ice. Blend on low speed for 30 seconds to start breaking down the ice, then blend on high for 1 minute until the mixture is smooth and all the ice is finely chopped.
- Assemble the Frappuccino: Pour the remaining strawberry puree into the bottom of a 16-ounce cup. Slowly pour the blended frappuccino over the puree, then top generously with whipped cream. Garnish with fresh strawberries or a drizzle of chocolate sauce if desired for extra indulgence.
Notes
- Frozen strawberries are preferred for a thicker, colder frappuccino.
- Xanthan gum helps thicken the texture and keep ingredients emulsified.
- This recipe makes two servings of strawberry puree; leftover puree can be refrigerated for up to 3 days.
- Adjust sugar amount to taste depending on sweetness of strawberries.
- Chocolate squares can be substituted with chocolate chips or finely grated chocolate.
