Dunkin’ Donuts Coffee Coolatta Copycat Recipe
Dunkin’ Donuts Coffee Coolatta is that frozen coffee drink you probably still think about, even though Dunkin’ quietly pulled it from the menu years ago. This copycat version takes about 5 minutes and tastes exactly like the original: sweet, creamy, and coffee-forward with a slushy texture that holds up as you drink it.
The whole thing comes together in a blender with ingredients you likely already have.
Why I Love This Recipe
The texture is what gets me. It’s not a smoothie and it’s not quite a frappe — it’s genuinely slushy, which is harder to nail at home than you’d think. Using strong brewed coffee that’s been frozen into cubes is what actually makes that happen.
The sweetness is right, too. The original Coolatta leaned sweet, almost like a coffee milkshake, and the heavy cream here gives you that same rich, slightly indulgent finish without tipping into dessert territory.
This is the version I keep coming back to on hot mornings when I want something cold and worth the 5 minutes it takes.
Recipe Ingredients
- 1 cup strong brewed coffee, frozen into cubes – Brew it double-strength so the flavor holds once frozen; regular-strength coffee goes watery
- 1/2 cup whole milk – Whole milk gives the creamiest result; 2% works but thins the texture slightly
- 3 tbsp heavy cream – This is what gives it that rich, Coolatta-style finish; half-and-half is a fine swap
- 3 tbsp granulated sugar – The original is fairly sweet; scale down to 2 tbsp if you prefer less
- 1/2 tsp vanilla extract – Rounds out the bitterness of the coffee
- 1/2 cup regular ice cubes – Adding some plain ice alongside the coffee cubes keeps the blender moving easily
- Whipped cream, for serving – Optional, but the Coolatta was always served with a swirl on top
Variations / Substitutions
- Sugar-free swap – Use 3 tbsp of a granulated erythritol blend instead of sugar; the texture stays slushy and the sweetness is nearly identical.
- Dairy-free – Replace the whole milk with oat milk and the heavy cream with full-fat coconut cream; the coconut adds a faint background note that actually works well with coffee.
- Extra strong coffee flavor – Add 1 tsp instant espresso powder to the blender along with the other ingredients; it deepens the coffee taste without making the drink bitter.
- Mocha version – Blend in 1 tbsp unsweetened cocoa powder and increase the sugar by 1 tbsp to balance the bitterness.
- Lower sugar – Cut the sugar to 2 tbsp and add 1/2 tsp of vanilla syrup; the vanilla carries some perceived sweetness without the extra calories.
If you like frozen coffee drinks, Starbucks Frappuccino Copycat Recipe is worth a look for the thicker, creamier style.
How To Make Coffee Coolatta
Step 1: Freeze the Coffee Cubes
Pour 1 cup of double-strength brewed coffee into an ice cube tray and freeze for at least 4 hours, or overnight. The coffee needs to be fully frozen solid, not just slushy, so plan this step ahead of time.
These cubes are doing two jobs: chilling the drink and keeping the coffee flavor from diluting the way it would with plain ice. Pull the tray out of the freezer right before you blend.
Step 2: Blend the Drink
Add the frozen coffee cubes and the 1/2 cup regular ice cubes to your blender first, then pour in the 1/2 cup whole milk, 3 tbsp heavy cream, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract. Blend on high for about 45 to 60 seconds, until the mixture is uniformly slushy with no large chunks of ice remaining.
Stop the blender and check the texture. It should be thick enough that it moves slowly when you tilt the blender jar. If it looks too thin, add 3 or 4 more coffee cubes and blend for another 15 seconds. If the blender is struggling, add 1 to 2 tbsp of milk to loosen it.
Step 3: Pour and Garnish
Pour the Coolatta into a tall glass and top with a generous swirl of whipped cream. Serve immediately with a wide straw so you can get the full slushy texture in each sip.
Recipe Tips
- Freeze the coffee the night before. There’s no shortcut here — under-frozen cubes turn the drink watery fast. Make the cubes the evening before you want this.
- Use coffee you’d actually drink. Because the recipe has so few ingredients, a flat or stale coffee will show up in the final drink. Brew fresh.
- Don’t skip the heavy cream. The whole milk alone makes a thinner, icier drink. The 3 tbsp of cream is a small amount but it changes the mouthfeel noticeably.
- Drink it right away. This separates within about 10 minutes, the way any slushy drink does. Give it a stir if it sits, but it’s best fresh from the blender.
Scale it to your glass size:
| Glass Size | Coffee Cubes | Whole Milk | Heavy Cream | Sugar |
|---|---|---|---|---|
| Small (12 oz) | 3/4 cup | 6 tbsp | 2 tbsp | 2 tbsp |
| Medium (16 oz) | 1 cup | 1/2 cup | 3 tbsp | 3 tbsp |
| Large (24 oz) | 1.5 cups | 3/4 cup | 4 tbsp | 4 tbsp |
How To Store
- Refrigerate – This drink does not store well once blended. If you need to prep ahead, keep the frozen coffee cubes in the freezer and blend to order.
Frequently Asked Questions
Can I use cold brew instead of brewed coffee?
Yes, and it works well. Freeze 1 cup of ready-to-drink cold brew (not concentrate) in the same way, and the flavor will be slightly smoother and less acidic than with hot-brewed coffee.
My blender can’t crush the ice. What can I do?
Let the frozen coffee cubes sit on the counter for 3 to 4 minutes before blending so they soften slightly, then pulse in short bursts rather than running the blender continuously.
Can I make this without a blender?
Not really. You need the blending action to break down the ice into that slushy texture. A food processor will work in a pinch, though the texture ends up slightly coarser.
How much caffeine is in this?
It depends on your coffee, but a cup of double-strength brewed coffee has roughly 200 to 250 mg of caffeine, and the full recipe uses all of it, so one serving is about that range.
Coffee Coolatta Recipe
Ingredients
Method
- Freeze 1 cup of double-strength brewed coffee in an ice cube tray for at least 4 hours until fully solid.
- Add the frozen coffee cubes, 1/2 cup regular ice cubes, 1/2 cup whole milk, 3 tbsp heavy cream, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract to a blender. Blend on high for 45 to 60 seconds until slushy and smooth with no large ice chunks.
- Pour into a tall glass and top with whipped cream. Serve immediately.
