1 1/2 cups (355 g) crushed ice

1/2 cup (125 g) unsweetened almond milk or hemp milk

1/4 cup (60 g) heavy whipping cream

2 tbsp powdered Swerve Sweetener

2 tbsp salted caramel collagen (or plain collagen)

1/4 tsp caramel extract

Lightly sweetened whipped cream (optional, for topping)

Sugar-free caramel sauce (optional, for drizzling)

Cook Mode Prevent your screen from going dark

Combine crushed ice, almond milk, heavy cream, powdered sweetener, collagen, and caramel extract in a blender.
Blend on high until smooth and creamy. Add extra almond milk if needed to adjust consistency.
Pour into a glass.
Top with whipped cream and drizzle sugar-free caramel sauce if desired.
Serve immediately.

Substitute plain collagen plus extra caramel extract if salted caramel collagen unavailable.

Use dairy-free coconut cream instead of heavy cream for a dairy-free version.

Add brewed coffee for a true frappuccino twist.

Best enjoyed fresh; ice melts and dilutes if stored.

Adjust sweetness by varying powdered sweetener amount.