There has been an outbreak of unicorn frappuccino’s all over the internet due to the new release by Starbucks. Instantly when I saw these I decided to give a vegan version a try. When researching the flavours and qualities that come along with the unicorn frap, I learned that theres a lot, and I mean ALOT, of sugar in these swirly pink drinks. Luckily this version has some nutrient loaded additives instead of processed additives and is a delicious sweet vegan treat.
It took me two tries to get this recipe right but I think the end result is worth it. Play around with your favourite ingredients to find what you love the most. I tried to stick to the flavours of the original – sweet and sour.
~ Ingredients ~
For the pink milkshake:
- 1 cup frozen mango OR 1/2 cup frozen mango + 1/2 cup ice (This will give a more “Frappuccino” texture but I wanted more mango so I did all mango
- 1 small fresh mango (The little yellow ones – this ingredient is option but gives for amazing creaminess)
- 1 banana, fresh or frozen
- 1 cup vegan vanilla icecream (or more if you’re craving some sweetness)
- 1 tsp beetroot powder (Heres your all natural pink dye!)
- Vanilla almond milk (Amount depends- see directions for more)
- Pinch of mango sugar or 1/2 tsp of maple syrup
- Couple of cut strawberries (Optional)
- 1 Tbsp vegan vanilla protein powder (Optional)
For the sour blue swirl:
- Coconut whipped cream (Recipe here: https://simplyreal22.wordpress.com/2016/05/22/vegan-cinnamon-whipped-cream/ ) (Leave out cinnamon and sub a drop or two of vanilla extract)
- Blueberry powder OR a dot of blue food colouring if the powder is unavailable (Or not blue color at all if you don’t care for it)
- One quarter of a lime juice
For the whipped cream topping:
- Recipe in the link above
- Sprinkle on sprinkles, popping candy or whatever else you want!
- Start by making the whipped cream – in the recipe I say to leave the coconut milk over night but I found a can that didn’t move around when I shook it and was then able to scoop the thick cream off the top – put aside
- Blend together all pink milkshake ingredients – spoon into a bowl and set in freezer until you’re ready for it
- For the blue swirl, take a spoonful or two of the whipped cream and with a toothpick, get a dot of food colouring and mix in, or add the blueberry powder until you reach desired color. Then add the juice of the lime and mix – should be thick enough to stay up in the glass but thin enough to squeeze through your bag
- Take a plastic bag and cut a small hole in the corner, fill with the blue swirl and draw along the outside of the glass. Quickly spoon the pink milkshake into the glass to stick it to the sides. If you don’t want to take the time for this, simply add the blue swirl on top of the milkshake.
- To top with whipped cream: follow the same directions with another plastic bag, cutting a bigger hole in the corner to swirl cream on top.
- Add sprinkles and enjoy!
A hand crafted Starbucks recreation thats dairy free! Happy Saturday!