Rating: 4.5 stars 4.5
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I based this homemade iced coffee on Starbucks® bottled Frappuccino®. My husband and I love it and our fridge is never without a pitcher of this super easy, frugal alternative to the expensive stuff. Even though winter's coming and we live in Pennsylvania's Lake Erie snowbelt, we drink this year-round as an alternative to soda and other soft drinks. This particular recipe lends itself to endless variations limited only by your imagination!


Recipe Summary

10 mins
30 mins
40 mins
2 quarts


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place 2 cups of ice cubes into a 2-quart pitcher; slowly pour coffee over ice and stir until ice is melted. Stir sugar into coffee and mix thoroughly until sugar is completely dissolved. Add milk, stirring just until combined. Stir in remaining 2 cups ice, adding more as needed; refrigerate until well chilled, about 30 minutes.

  • Stir before serving. Pour over ice in tall glasses or into recycled serving-size glass bottles or insulated tumblers.

Cook's Notes:

For the coffee, double your normal preferred strength is a good rule of thumb.

Variations: stir in your favorite chocolate syrup to taste for a chocolate mocha coffee drink; replace half of the milk with your favorite liquid coffee creamers such as vanilla, Irish cream, etc.; substitute half-n-half for the milk for a very rich coffee drink.

Nutrition Facts

172 calories; protein 4.2g; carbohydrates 30.5g; fat 4g; cholesterol 12.2mg; sodium 56.8mg. Full Nutrition