Iced Vanilla Latte Slush | Smooth, Balanced & Cooling
Espresso and milk brightened with vanilla—frozen into smooth, cooling ribbons.
Prep 5–8 min Ready ≈15–45 min Batch ≤ ~2.3 L Sweetness ≈10–14%
Iced Vanilla Latte Slush
Chill espresso, whisk with milk and vanilla syrup, then freeze in the GSEICE HS3L until the texture falls in fine, ribbon-like strands. Balanced, smooth, and ultra-refreshing.
Servings • Ingredient Matrix
| Ingredients | 2 Servings | 4 Servings | 6 Servings |
|---|---|---|---|
| Espresso fresh-brewed, fully chilled | 2 shots (60 ml) | 4 shots (120 ml) | 6 shots (180 ml) |
| Cold milk whole or 2% | 1 cup (240 ml) | 2 cups (480 ml) | 3 cups (720 ml) |
| Vanilla syrup | 2–3 tbsp | 4–6 tbsp | 6–9 tbsp |
| Cold water | ½ cup (120 ml) | 1 cup (240 ml) | 1½ cups (360 ml) |
| Finishers optional | Whipped cream · vanilla powder · coffee beans | ||
Keep total batch ≤ ~2.3 L. Aim sweetness in the 10–14% range for fast, silky freezing.
Directions
- Brew & chill. Pull espresso shots; cool completely.
- Mix base. Whisk espresso, milk, vanilla syrup, and cold water until smooth; pre-chill if time allows.
- Load & program. Pour into HS3L (≤ ~2.3 L). Select Frozen Juice.
- Freeze. Run until the flow slows and falls in smooth, ribbon-like strands (~15–45 min, batch/temp dependent).
- Serve. Dispense into tall glasses; optionally top with whipped cream and a dusting of vanilla powder.
Tips
Deeper coffee flavor
Swap part of the water for cold brew concentrate or add one extra shot.
Sweetness window
Too little sugar slows freezing; adjust with vanilla syrup, not extra water.
Dairy-free
Oat or almond milk works well; keep sweetness similar for consistent texture.
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