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You may have seen my recentish post about why I don’t make a habit of stopping at Starbucks (if you missed it, you can read it here – and no, it has nothing to do with their holiday cup choices). That post had been on my mind for awhile, so I wrote it and scheduled it to post while I was traveling in PA for two weeks. Coincidentally, it was during those two weeks that I frequented Starbucks more than I ever have in my life. Granted, I was always drug there by friends, but I did go, and I even bought a drink a time or two! As those of you who have been reading for awhile probably know by now, I hate coffee, so Starbucks has always been an easy place for me to avoid, issues of stewardship aside. Unfortunately, during my recent
forced excursions there, I discovered that Starbucks has some pretty amazing non-coffee frappes. Avoiding Starbucks may be a little harder now than it used to be, but the fact that I haven’t been back since I got home several weeks ago reassures me that I may still be able to salvage my pocketbook and my non-Starbucks reputation. 😛
I did pick up some great frappe recipe ideas, though, and this peppermint chip frappe is the result of one such idea. Inspiration: Starbucks.
So what is a frappe? To my untrained mind, frappes are kinda like milkshakes, only thinner and icier. I knew I wanted to include protein in this frappe recipe so it can stand alone as a snack, but I can taste whey protein powder a mile away when there are no strong cover-up flavors. While peppermint is a fairly strong flavor, it wasn’t strong enough to hide the protein powder taste in my first peppermint chip frappe foray. I’m guessing that collagen would be the perfect ticket here, but since I don’t have any, I improvised and used some THM Just Gelatin. This gelatin has 10g of protein in a tablespoon, and it has a very mild flavor (which is necessary because, as I said before, there aren’t any super strong cover-up flavors in this recipe). I blended it with some almond milk in the blender before adding the rest of the ingredients to try to dissolve it, and I’d say it worked pretty well! The gelatin does add a bit of texture that you may be able to identify, but it’s definitely not unpleasant (at least not to me). If you have collagen, please try it in place of the gelatin and tell me how it turns out!
I added my chocolate and sugar-free peppermints in with all the other ingredients so they blended up pretty fine, but if you want stick-in-the-straw chunks, add them after blending everything else smooth and pulse just enough to chunk them up.
PS – I used these sugar-free peppermints. They’re pretty expensive so I don’t use them very often, but they do come in handy once in awhile. If you don’t have them, leave them out and consider adding a bit more peppermint extract. I add the peppermints last because they get kind of sticky and I didn’t want them to glue to the bottom of the blender.
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
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- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- Christmas-themed recipes
- a roundup of my favorite healthy Christmas recipes
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- 1 c. unsweetened almond milk*
- 1 T. THM Just Gelatin**
- 3 T. heavy whipping cream
- 2 T. cottage cheese
- 1 tsp. THM Super Sweet Blend (or more, to taste)
- ¼ tsp. Watkins Peppermint Extract***
- ¼ tsp. vanilla extract
- 1/16 tsp. (2 doonks) THM Pure Stevia Extract Powder
- 2 drops red food coloring (optional)
- Small chunk of 85% dark chocolate****
- 1½ c. crushed ice
- 3 sugar-free peppermints (whole)****
- ¼ tsp. glucomannan (rounded)
- Add the almond milk and gelatin to a blender and blend for 10-15 seconds to dissolve the gelatin.
- Add the rest of the ingredients to the blender in order (see Note below about chocolate and peppermints). Blend until smooth. Enjoy!
**I do not recommend substituting another brand of gelatin such as Knox or Great Lakes in this recipe because they either have less protein or a stronger smell/flavor than the THM brand (and there aren't any strong cover-up flavors in this recipe). I'm guessing that collagen would work better than gelatin in this recipe, so if you have some, give it a try! I did not have any, so I improvised with the gelatin. It does leave a slight texture, but nothing terribly noticeable (not to me, at least).
***Feel free to add more peppermint extract if you like (especially if you don't have any sugar-free peppermints to add to the frappe). I try not to add too much peppermint extract because it leaves a sharp taste.
****I just put the chocolate and peppermints in the blender whole and let them blend with everything else so they blended pretty fine, but if you want bigger, get-stuck-in-the-straw chunks, blend the frappe, then add the chocolate and peppermints and pulse to get the size chunks you want.
- Vitamix Blender (5300 Certified Refurbished) – Amazon
- THM Just Gelatin
- THM Super Sweet Blend
- Watkin’s Pure Peppermint Extract
- THM Pure Stevia Extract Powder
- Xylitol-Sweetened Peppermints
- Glucomannan (Amazon)
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