Starbucks Unicorn Frappuccino Recipe
Craving that magical Starbucks Unicorn Frappuccino but don't want to fight the drive-thru line? This copycat version is sweet, sour, tropical, neon, and ridiculously fun to make at home with a mango-coconut base, sour blue drizzle, and pink whipped topping.
Equipment
- Blender
- Small saucepan
- Squeeze bottle
- Pot or double boiler
- small bowl
- Whisk
- Serving cup
Ingredients
Sour Blue Drizzle
- scant ¼ cup sugar
- ¼ cup water
- 2 packs Blue Fun Dip divided
- ¼ cup white chocolate chips
- 1 tablespoon coconut oil
- 2 ounces condensed milk
- 4 ounces evaporated milk
- neon blue food dye to taste
- neon red food dye a few drops, optional, deepens the blue
Mango-Coconut Frappuccino Base
- 2 mango slices
- 1 tablespoon mango juice or 2 tablespoons mango syrup
- ½ tablespoon coconut puree or 1 tablespoon homemade coconut syrup
- 1 cup vanilla ice cream
- ½ cup ice
- ¼ cup milk
- neon food dye a few drops, to taste
Pink Whipped Topping
- 2 tablespoons powdered sugar
- ½ teaspoon dry pink food coloring
- neon pink or purple food dye to taste
- whipped cream for topping
- extra blue sour mix for sprinkling on top
Instructions
- In a small pan, combine the sugar, water, and 1/2 teaspoon of blue Fun Dip. Bring it to a bubble over high heat, then reduce to a simmer for about 10 minutes, stirring often so it does not turn into candy.
- Remove the syrup from the heat and let it cool slightly. Meanwhile, melt the white chocolate chips, coconut oil, condensed milk, and evaporated milk together in a pot or double boiler over medium-low heat.
- Once the white chocolate starts melting, pour in the syrup and stir everything together until smooth.
- Remove from heat and stir in 1 to 1 1/2 packs of the remaining blue Fun Dip. Add neon blue food dye and a few drops of neon red food dye, if using, until the color is bright and electric.
- Pour the sour blue drizzle into a squeeze bottle and refrigerate for 30 to 60 minutes, until thickened.
- While the drizzle chills, blend the mango slices with the mango juice until completely smooth. Add the coconut puree or coconut syrup and blend again.
- In a small bowl, whisk together the powdered sugar and dry pink food coloring until fully combined. Set aside for the topping.
- Add the vanilla ice cream, ice, and milk to the blender with the mango mixture. Blend until smooth, thick, and frappuccino-like.
- Add a few drops of neon food dye and blend once more until the color is bright and vibrant.
- Drizzle the chilled sour blue mix around the inside of your serving cup, coating the sides.
- Pour the mango-coconut frappuccino base into the prepared cup.
- Top generously with whipped cream, then sprinkle with a little extra blue sour mix and a dusting of the dry pink food coloring. Enjoy immediately while ice cold and swirled with color.
Notes
Chill your glass in the freezer for a few minutes before building the drink to keep it colder longer and make it look extra pretty. Taste the sour drizzle before it fully sets; if you want more tartness, add another pinch of Fun Dip powder before chilling it in the squeeze bottle.
For variations, swap mango for pineapple or a splash of pina colada mix. To make it dairy free, use coconut milk ice cream and plant-based milk. Gel or highly concentrated food dyes work best for bright neon colors.
If the drizzle is too runny, chill it longer or add another splash of melted white chocolate before transferring it to the squeeze bottle. If the frappuccino is too icy or thin, add more ice cream instead of more ice. If the colors look muddy, use stronger gel food coloring and add only a few drops at a time.
The assembled drink is best enjoyed fresh. The sour blue drizzle can be refrigerated in a squeeze bottle for up to 1 week, the mango-coconut base can be frozen in an airtight container for up to 1 month, and the pink powdered sugar mix can be stored in a sealed jar at room temperature for up to 2 weeks. To use frozen base, let it sit at room temperature for 10 minutes, then re-blend with a splash of milk. Leftover mango-coconut base can be frozen into popsicles, and extra sour drizzle is great swirled into yogurt or drizzled over pancakes.