If you have ever stood in line at Starbucks, staring at the board, knowing you want something sweet but not just another chocolate Frappuccino, this Cacao & Strawberry Mousse Frappuccino is exactly that moment in a glass. It tastes like chocolate-dipped strawberries melted into a frozen dessert drink, creamy, slightly decadent, with that soft mousse-like texture that makes you slow down without even meaning to.
The first time I tried recreating this at home, it was one of those late afternoons where coffee felt too serious and dessert felt too heavy. You probably know that feeling. The fridge was half empty, strawberries slightly overripe, and there was one scoop of vanilla ice cream left in the freezer. Somehow, that turned into a frozen drink that tasted like something Starbucks would quietly roll out for Valentine’s Day and then never explain again. It wasn’t perfect on the first try, but it was close enough that I made it again the next day. That second version is the one you’re getting here.
This homemade Cacao & Strawberry Mousse Frappuccino leans into real cocoa flavor instead of syrup overload, balances it with bright strawberry, and finishes silky and thick, not icy. You can tweak it to be dairy-free, extra chocolatey, lighter, or even dessert-level rich depending on your mood. All in about five minutes, maybe six if you stop to lick the spoon.
Table of Contents
How to make Cacao & Strawberry Mousse Frappuccino
You start by building the strawberry mousse base. That’s the secret. Blending part of the strawberries first gives you a smooth, creamy foundation instead of random frozen chunks. Cocoa powder and a touch of chocolate sauce bring depth without turning it into a milkshake. The texture comes together with ice cream and a tiny bit of thickener so the drink stays smooth and spoon-worthy, just like a real Frappuccino should.
The result is a frozen drink that tastes layered, even though everything goes into one blender. Strawberry hits first, cacao follows, and the finish is creamy and soft, not watery. That’s the goal.
Nutrition facts (per 16 oz serving)
Calories: ~540
Total Fat: 17 g
Saturated Fat: 10 g
Carbohydrates: 86 g
Sugar: 74 g
Protein: 9 g
Ingredients (1 serving, 16 oz)
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1
¾ cup frozen strawberries
2 tablespoons strawberry purée (homemade or store-bought)
1½ cups vanilla ice cream (regular, not premium)
¼ cup cold whole milk (or milk of choice)
1 tablespoon cocoa powder (Dutch-processed preferred)
1½ tablespoons chocolate sauce or mocha syrup
⅛ teaspoon xanthan gum (or ½ teaspoon instant vanilla pudding mix)
½ cup ice cubes
Whipped cream, for topping
Chocolate drizzle, optional
Crushed freeze-dried strawberries, optional
Tools you’ll need
• Blender (high-powered works best)
• Measuring cups and spoons
• Ice cream scoop
• 16 oz glass
• Spoon or piping bag for whipped cream
• Straw
Instructions
Make the strawberry mousse base
Add frozen strawberries and strawberry purée to the blender. Blend until smooth and thick, scraping down the sides if needed. This creates that mousse-like fruit base that gives the drink structure. (1 minute)
Add remaining ingredients
Add vanilla ice cream, milk, cocoa powder, chocolate sauce, xanthan gum or pudding mix, and ice. (30 seconds)
Blend until creamy
Blend on medium speed until thick, smooth, and creamy. Stop once the ice is fully broken down but before the drink turns airy. You want dense and silky, not foamy. (20 to 30 seconds)
Serve and top
Pour into a chilled glass. Top with whipped cream, a drizzle of chocolate, and crushed freeze-dried strawberries if using. (1 minute)
Optional twist
Swirl a spoonful of strawberry purée along the inside of the glass before pouring for that café-style layered look.
Tips
• Use regular vanilla ice cream, not ultra-premium. Too much butterfat makes the drink heavy instead of creamy.
• Dutch-processed cocoa gives a smoother chocolate flavor without bitterness.
• Chill the glass for a thicker, longer-lasting texture.
• Don’t skip the thickener if you want that real Frappuccino mouthfeel.
• If your strawberries are very tart, add 1 teaspoon sugar or honey to balance.
What to serve with
Light and fresh
Fresh strawberry slices with a dusting of cocoa powder echo the flavors in the drink without adding heaviness. It feels intentional, like you planned the pairing instead of just grabbing fruit from the fridge.
Plain butter cookies or vanilla wafers work surprisingly well here. They soak up just enough of the whipped cream if you dip them, and the mild sweetness lets the cacao and strawberry stay in the spotlight.
A small bowl of mixed berries keeps things bright and refreshing. Blueberries and raspberries add contrast without competing.
Cozy café treats
Chocolate croissants are almost unfairly good with this drink. The flaky pastry and melted chocolate turn each sip into something closer to dessert than coffee break.
Soft shortbread cookies pair beautifully with the mousse-like texture. They crumble gently and melt away, which mirrors how the drink finishes on your tongue.
Mini muffins, especially vanilla or strawberry, make this feel like a bakery run without leaving the house. Perfect for slow mornings when you pretend you’re not checking emails yet.
Sweet-savory balance
Salted pretzels or pretzel bites bring contrast that makes the strawberry flavor pop even more. Sweet and salty never really fails.
A simple ham and cheese toastie works if you want this as a light lunch situation. The saltiness grounds the sweetness in a way that feels surprisingly grown-up.
Plain buttered popcorn is a weird but good companion. Something about the cold creamy drink and warm crunchy popcorn just works, trust me on this one.
Variations
Extra chocolate version
Add an extra tablespoon of chocolate sauce and a few chocolate chips before blending. The result is richer and closer to a dessert Frappuccino without overpowering the strawberry.
Strawberry-forward version
Increase strawberry purée to 3 tablespoons and reduce cocoa powder slightly. This leans brighter and fruitier, almost like chocolate-covered strawberry candy in drink form.
Dairy-free version
Use oat milk and dairy-free vanilla ice cream. Coconut whipped cream works well on top, especially if you add a few toasted coconut flakes.
Protein boost version
Replace half the ice cream with vanilla protein shake. Add an extra tablespoon of strawberry purée to keep the flavor balanced. Great for afternoons when you want something filling but still fun.
Lighter version
Use frozen yogurt instead of ice cream and skip the whipped cream. The drink stays creamy but feels less indulgent, if that’s what you’re after.
Dessert-level version
Add a spoonful of chocolate mousse or chocolate pudding before blending. This turns it into a spoon-thick treat that borders on milkshake territory.
Ingredient substitutes
Strawberries
Original: Frozen strawberries
Substitutes: Fresh strawberries (freeze first), strawberry smoothie packs, frozen mixed berries with extra purée
Strawberry purée
Original: Strawberry purée
Substitutes: Strawberry jam, baby food strawberry purée, blended fresh strawberries with sugar
Milk
Original: Whole milk
Substitutes: Oat milk, almond milk, coconut milk, lactose-free milk
Vanilla ice cream
Original: Regular vanilla ice cream
Substitutes: Frozen yogurt, dairy-free vanilla ice cream, banana nice cream for a fruitier texture
Cocoa powder
Original: Dutch-processed cocoa
Substitutes: Natural cocoa powder, cacao powder, melted dark chocolate (1 tablespoon)
Chocolate sauce
Original: Mocha or chocolate syrup
Substitutes: Melted chocolate chips, chocolate spread thinned with milk, homemade chocolate syrup
Xanthan gum
Original: Xanthan gum
Substitutes: Instant pudding mix, a small scoop of vanilla ice cream extra, or omit for a softer texture
Whipped cream
Original: Store-bought whipped cream
Substitutes: Homemade whipped cream, coconut whipped topping, or leave it off entirely
This Cacao & Strawberry Mousse Frappuccino is one of those drinks that feels a little indulgent but still light enough to enjoy any day of the week. It’s sweet without being cloying, chocolatey without being heavy, and fruity in a way that feels intentional, not accidental. Once you make it once, you’ll probably start tweaking it without even thinking, which is kind of the best part.
Frequently Asked Questions about Cacao & Strawberry Mousse Frappuccino
What is a Cacao & Strawberry Mousse Frappuccino?
A Cacao & Strawberry Mousse Frappuccino is a creamy, blended drink inspired by Starbucks secret-menu creations. It combines strawberry purée, cocoa or chocolate, milk, and ice cream to create a dessert-like Frappuccino with a smooth, mousse-style texture.
Is the Cacao & Strawberry Mousse Frappuccino an official Starbucks drink?
No, the Cacao & Strawberry Mousse Frappuccino is not an official Starbucks menu item. It’s inspired by secret-menu combinations and seasonal flavor trends, recreated at home as a copycat recipe.
What does a Cacao & Strawberry Mousse Frappuccino taste like?
It tastes similar to chocolate-covered strawberries. You’ll notice bright strawberry flavor first, followed by rich cacao and a creamy, soft finish that feels almost whipped rather than icy.
Can I make a Cacao & Strawberry Mousse Frappuccino without ice cream?
Yes, you can. Replace the ice cream with frozen yogurt, banana nice cream, or a vanilla protein shake. The texture will be slightly lighter but still creamy and enjoyable.
How do I make the Frappuccino thicker like Starbucks?
Using frozen fruit, chilling your glass, and adding a small amount of xanthan gum or instant pudding mix helps create that thick, café-style texture that doesn’t melt too fast.
Is this drink very sweet?
The sweetness is moderate and adjustable. You can reduce chocolate sauce, use unsweetened cocoa powder, or choose less sweet strawberry purée if you prefer a more balanced flavor.
Can I make a dairy-free Cacao & Strawberry Mousse Frappuccino?
Yes. Oat milk or almond milk works well, paired with dairy-free vanilla ice cream. Coconut whipped cream makes a great topping if you want to keep it fully dairy-free.
Does this Frappuccino contain caffeine?
Only a very small amount, depending on the cocoa or chocolate used. There’s no coffee or espresso in the recipe unless you choose to add it.
Can I prepare this Frappuccino ahead of time?
It’s best enjoyed fresh. If needed, you can blend it and freeze it for up to 30 minutes, then re-blend briefly before serving to restore the creamy texture.
Ingredients
¾ cup frozen strawberries 2 tablespoons strawberry purée (homemade or store-bought) 1½ cups vanilla ice cream (regular, not premium) ¼ cup cold whole milk (or milk of choice) 1 tablespoon cocoa powder (Dutch-processed preferred) 1½ tablespoons chocolate sauce or mocha syrup ⅛ teaspoon xanthan gum (or ½ teaspoon instant vanilla pudding mix) ½ cup ice cubes Whipped cream, for topping Chocolate drizzle, optional Crushed freeze-dried strawberries, optional
Instructions
Add frozen strawberries and strawberry purée to the blender. Blend until smooth and thick, scraping down the sides if needed. This creates that mousse-like fruit base that gives the drink structure. Add vanilla ice cream, milk, cocoa powder, chocolate sauce, xanthan gum or pudding mix, and ice. Blend on medium speed until thick, smooth, and creamy. Stop once the ice is fully broken down but before the drink turns airy. You want dense and silky, not foamy. Pour into a chilled glass. Top with whipped cream, a drizzle of chocolate, and crushed freeze-dried strawberries if using.
Notes
Calories: ~540 Total Fat: 17 g Saturated Fat: 10 g Carbohydrates: 86 g Sugar: 74 g Protein: 9 g
