Iced Coffee Frappe by Deborah Madison - Vegan

Total Time
Prep 2 mins
Cook 2 mins

Entered for safe-keeping. From Deborah Madison's "This Can't Be Tofu!". Variations: a pinch of cinnamon or nutmeg; vanilla; hazelnut or almond syrup; chocolate syrup; coconut milk; a big scoop of vanilla ice cream or frozen yogurt; a banana. Cooking time is blender time.

Ingredients Nutrition


  1. Combine everything in a blender and puree until smooth.
Most Helpful

I made as written, but I am wondering if "1 cup coffee" meant 8 oz. or a small "coffee cup" of coffee. Mine tasted good, but was a bit thin. I would have preferred it thicker, and I would leave out the soymilk and add extra tofu next time. The recipe is very quick and easy. Made for Summer Comfort Cafe 2009.

Outta Here July 24, 2009

I wasn't able to find a silken tofu, only firm and extra-firm, so I substituted soy ice cream and it worked like a dream! Delicious creamy vegan variation to a milkshake. Thanks for posting. Made for Spring 2009 Photo Tag.

AcadiaTwo April 16, 2009