This copycat Starbucks double chocolate chip Frappuccino is my daughter’s latest coffee shop order, and I’m over here doing my best to make a copycat recipe. It’s a frozen chocolate frappe (which is just ice blended with milk to make a slush) full of chocolate syrup and mini chocolate chips. Don’t forget the iconic whipped cream topping and a straw.
Gone are the days when I could swing through the coffee shop drive-thru line and not order anything for my daughter. When she was a toddler, she was blissfully unaware that Mom was ordering such a yummy refreshing treat. I used to call it ‘Mommy’s Drink,’ but now, my Camille is 6 and can read the menu! She’s no longer satisfied by a quite bite of the fluffy whipped cream topping on my drink–she wants her own!
So, while I order my typical London Fog Drink, her eyes scan the menu are always fall on the frappe drinks. I don’t blame her–the photographs feature what looks like a milk shake piled high with whipped cream, chocolate drizzle and sprinkles on top. Who can blame her?
The first time I let her order, she chose a plain vanilla frappe that tasted like a frozen version of my Copycat Starbucks Vanilla Steamer. It was delicious, but now she reaches for something chocolate. This double chocolate chip frappuccino just speaks to her, and I’m here to make an at-home copycat version just for her.
Starbucks Double Chocolate Chip Frappuccino
- Milk. I use whole milk anytime I’m blending milk with other ingredients, like I do in my strawberry milk. It keeps everything rich and not watered down. Plus, we’re adding ice to this recipe, so we need a rich whole milk. You could substitute 2% or less, if you prefer.
- Granulated Sugar. Just a small amount (2 tablespoons) to sweetened things up.
- Vanilla Extract. It sounds strange, but vanilla and chocolate love each other. It’s the secret ingredient that will give your drink a real depth of flavor. We’re using one full teaspoon.
- Chocolate Syrup. Store-bought chocolate sauce is easy and delicious. We need some for the drink, and some for garnishing at the end.
- Mini Chocolate Chips. This is the secret ingredient: they must be MINI chocolate chips. Even my super powerful blender won’t puree whole chocolate chips into small enough pieces to go through a straw. Start with mini chocolate chips, and don’t be afraid to pulse until they’re finely ground. This is what makes the chocolate flakes in the Starbucks double chocolate chip frappe, and it’s so delicious to have small chunks of chocolate in your drink.
- Ice. We need 2 cups of ice cubes. If you’re using crushed ice, you only need 1 1/2 cups.
- Whipped Cream. I buy the ready-made canned whipped cream. It’s so easy to squirt on top, and it really makes the drink look like it came from a coffee shop.
- Gather all ingredients to make this drink. The recipe makes one, but you can double it to make two drinks.
- Add the milk, sugar, vanilla, 2 tablespoons of the chocolate syrup, mini chocolate chips (reserve some for garnish, if you like), and ice to a blender.
- Blend until everything is smooth and the mini chocolate chips have broken up into pieces that fit in a straw. This is about 30 seconds on HIGH speed.
- Pour the remaining tablespoon of chocolate syrup inside the glass, drizzling it down the inside of the glass for effect. Pour in the Starbucks double chocolate chip frappuccino, and squirt the top with shipped cream. Garnish with additional mini chocolate chips or extra chocolate sauce, and add a straw to serve.
Variations on this chocolate chip frappe:
The first thing I do after I serve this to my daughter is put the blender back on the base, and make another one with a shot of espresso.
Try using sweetened condensed milk and white chocolate chips instead (or a chopped white chocolate bar).
You can swap the vanilla extract for peppermint extract, and serve this with a candy cane or crushed candy canes on top.
To make a vegan version for my husband, I use plant-based milk. Typically, store-bought chocolate sauce is naturally vegan.
- High-Speed Blender. You really need a powerful, high-speed blender to crush the ice and chocolate chips sufficiently to make this recipe.
- Measuring Spoons. I love precision in the kitchen!
- Serving Glasses. These are pretty and basic–exactly what we need.
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 3 tablespoons chocolate syrup, divided use
- 1/4 cup mini chocolate chips
- 2 cups ice
- Whipped cream, for serving
- Gather all ingredients.
- To a high-speed blender, add the milk, sugar, vanilla, 2 tablespoons of the chocolate syrup, mini chocolate chips and ice.
- Turn the blender on HIGH speed, and blend until the ice is completely broken up and the chocolate chips are in smaller pieces, about 30 seconds.
- Pour the remaining tablespoon of chocolate syrup around the inside edge of the glass and let it drip down towards the bottom of the glass. Pour the double chocolate chip frappuccino into the glass, squirt whipped cream on top and serve with a straw.
Milk: Whole milk is best, but you can use anything, even nut milk.
Chocolate Syrup: Store-bought chocolate sauce is great. Some goes in the drink, and some is used for garnish.
Mini Chocolate Chips: Must use MINI chocolate chips. This is what makes the chocolate flakes in the Starbucks double chocolate chip frappe drink.
Ice: We need 2 cups of ice cubes or 1 1/2 cups of crushed ice.
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Amount Per Serving: Calories: 613Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 179mgCarbohydrates: 103gFiber: 4gSugar: 90gProtein: 11g