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Unicorn Frappuccino

Fruit salad
  • Total Fat 16g
  • Saturated Fat 10g
  • Trans Fat 0g
  • Cholesterol 45mg
  • Sodium 230mg
  • Total Carbohydrate 62g
  • Dietary Fiber 0g
  • Sugars 59g
  • Protein 5g
  • 1/2 teaspoon blue raspberry Kool-Aid powder
  • 1/2 teaspoon hot water
  • 1/4 cup white chocolate candy melts, melted
  • 1/2 cup ice
  • 3/4 cup milk
  • 1-2 scoops vanilla ice cream
  • 1/2 tablespoon mango syrup
  • 1 tablespoon pink lemonade Kool-Aid powder
  • 1/4 teaspoon citric acid
  • 1/2 tablespoon grenadine syrup
recipe directions

To make blue syrup: Into a bowl, add Kool-Aid powder and water, and mix to combine. Whisk in the melted white chocolate until completely incorporated. If it sets or is a little too thick, you can add 1 drop of water at a time until you have a pourable consistency.


To make Frappuccino: Into a blender, add your ice, milk, vanilla ice cream, mango syrup, pink lemonade Kool-Aid powder, citric acid, and grenadine. Blend until smooth. If the color isn't vibrant enough, you can add more grenadine 1/4 teaspoon at a time.


To assemble: Pour the pink mango Frappuccino into the cup, filling it a third of the way full. Then drizzle the blue syrup around the inside of the cup, letting it drip down slightly. Top with remaining Frappuccino and whipped cream, and then sprinkle with pearl dust. Serve immediately.

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