15 Frozen Dunkin Drinks for Hot Days

These frozen Dunkin drinks are copycat recipes you make in your own blender, so you get that thick, icy, coffee-shop texture for a fraction of the price. Each one starts from the same simple base of chilled coffee, milk and syrup, then takes on its own flavour with a swap or two. They're ready in under 10 minutes, need no special equipment beyond a blender, and taste just like the drinks that inspired them without any queuing.

This is the base recipe the rest of the list builds on: cold brewed coffee, coffee ice cubes and a splash of milk blended until slushy, then sweetened with vanilla syrup. Freezing your coffee into ice cubes rather than using plain water ice keeps the flavour from watering down as it melts. Blend in short bursts so the ice stays fine and even rather than turning into chunks.

Swap the vanilla syrup for 30 ml (2 tbsp) chocolate syrup and blend in 15 g (1 tbsp) unsweetened cocoa powder for a deep, dessert-style mocha. A splash of double cream in place of milk makes it richer and closer to the sweeter, chocolate-forward Dunkin mocha frappe. Finish with a drizzle of extra chocolate syrup over the whipped cream for the full effect.

Blend the classic base with 30 ml (2 tbsp) caramel syrup, then line the inside of the glass with extra caramel sauce before pouring so it swirls through as you drink. A small pinch of flaky sea salt on top balances the sweetness and gives it a salted-caramel edge. This is the one to make when you want something that tastes more like dessert than coffee.

Use whole milk or half-and-half instead of just a splash for a fuller, latte-style texture, and stir in the seeds from half a vanilla pod or 5 ml (1 tsp) vanilla bean paste. The extra dairy softens the coffee edge, making this the mildest and creamiest drink on the list. It's the best starting point if you're new to frozen coffee and want something gentle rather than intense.

For a caffeine-free, fruit-based option like Dunkin's frozen Refreshers, blend 150 g (1 cup) frozen strawberries with 120 ml (½ cup) coconut milk and 30 ml (2 tbsp) simple syrup, skipping the coffee entirely. Add a squeeze of lime juice to brighten the sweetness and stop it tasting flat. This one is naturally dairy-free and works well as a warm-weather cooler for anyone avoiding coffee.

Blend in 2 g (½ tsp) ground cinnamon and a small pinch of nutmeg with the classic base for a warm, spiced twist that still drinks cold. A cinnamon stick as a garnish and a light dusting of cinnamon over the whipped cream make it feel more like an autumn treat. This works especially well with brown sugar syrup instead of plain vanilla, which adds a caramelised depth.

Crush 2 chocolate sandwich biscuits and blend half into the drink with the milk, saving the rest to sprinkle on top of the whipped cream. The biscuit pieces break down slightly in the blender, giving the whole drink a subtle cookies-and-cream flavour without needing extra syrup. This is a favourite for kids' birthday versions made without the coffee, using cold milk in its place.

Blend the mocha base once until slushy, pour half into the glass, then blend the remainder again with a handful of extra coffee ice cubes for a two-layer texture that's thicker at the bottom and softer on top. This double-blend trick is what gives coffee-shop frozen drinks their distinctive layered mouthfeel rather than a single uniform slush. Serve immediately, as the layers will merge if left to sit for more than a few minutes.

For the fastest version, skip making coffee ice cubes ahead and instead blend 240 ml (1 cup) strong chilled coffee straight with 200 g (2 cups) regular ice, milk and vanilla syrup. The drink will be slightly more diluted than the classic version but is ready in under 5 minutes with only a kettle and a blender. Keep the blend short, around 20-30 seconds, so the ice doesn't melt into a thin, watery drink.

Blend 30 g (2 tbsp) smooth peanut butter into the mocha base until fully incorporated, which takes an extra 15-20 seconds of blending to avoid streaks. Top with whipped cream, a drizzle of chocolate syrup and a few chopped peanut butter cups for a dessert-style drink inspired by Dunkin's candy-bar secret menu combinations. Warm the peanut butter for 10 seconds in the microwave first if it's too thick to blend smoothly straight from the jar.

Blend in 30 g (2 tbsp) pumpkin purée with 5 g (1 tsp) pumpkin spice mix and a little extra vanilla syrup for sweetness, since pumpkin purée on its own has almost no sugar. Strain isn't needed, as the purée blends smoothly into the ice, but do blend for an extra 10 seconds to break down any fibrous bits. This is the closest home version to Dunkin's seasonal pumpkin frozen coffee, and it keeps well chilled overnight if you want to prep the pumpkin mixture ahead.

Add 15 ml (1 tbsp) peppermint syrup to the mocha base in place of an equal amount of chocolate syrup, keeping the total liquid the same so the texture doesn't change. Crushed candy cane on top of the whipped cream turns it into a proper festive treat for a Christmas-time gathering. Start with less peppermint than you think you need, as it can quickly overpower the chocolate if you're heavy-handed.

Blend the mocha and caramel versions separately, then pour the mocha in first, add a layer of caramel sauce against the glass, and top with the caramel blend so the two stay visually distinct until stirred. Chill both blended mixtures for a minute before layering so they hold their shape rather than sinking into each other. This is the most photogenic drink on the list and works well served in a clear glass for the swirl effect to show.

Replace the brewed coffee with 60 ml (2 fl oz) freshly pulled espresso, or two shots if you have a machine, cooled and frozen into ice cubes the day before. The concentrated espresso gives a noticeably stronger, more bitter-forward drink that cuts through the sweetness of the syrup rather than being masked by it. This version is best for committed coffee drinkers, as it has close to double the caffeine of the classic recipe.

Swap the milk for 120 ml (½ cup) barista-style oat milk, which is formulated to froth and blend smoothly without splitting the way some plant milks can when combined with acidic cold brew coffee. The natural sweetness of oat milk means you can cut the vanilla syrup back to 15 ml (1 tbsp) without losing balance. This is the dairy-free version to reach for when you want a silky, latte-smooth texture rather than a sharper iced-coffee bite.

Always freeze your leftover coffee into ice cubes rather than throwing it away, since coffee ice cubes are the single biggest difference between a watery homemade frappe and a proper thick one. Blend in short 10-15 second bursts and check the texture between each, as over-blending melts the ice and thins the drink out. A tiny pinch, about 1 g (¼ tsp), of xanthan gum blended into the liquid before adding ice will stop the drink separating or turning watery as it sits, the same trick coffee chains use.

Pipe or spoon on fresh whipped cream immediately before serving, since it will start to melt into the drink within a couple of minutes. A drizzle of the same syrup used in the drink, whether caramel, chocolate or peppermint, ties the flavour together visually and on the palate. Serve in a chilled glass with a wide straw so the thicker, slushier texture can actually be sipped through it, and always serve straight away as frozen coffee drinks lose their texture fast once they sit.

Brew a large batch of coffee, pour it into ice cube trays, and freeze so you always have coffee ice on hand for a drink in minutes; it keeps well in a sealed freezer bag for up to 2 weeks. Syrups and any fruit purées can be mixed and stored in the fridge for up to a week, ready to blend on demand. Avoid blending a full batch and storing it in the freezer, as the texture turns hard and icy rather than smooth once frozen solid and needs re-blending to recover.