Wendy's Frosty Recipe (4 Ingredient Copycat)

Whip up a rich, creamy, and chocolatey Wendy's Frosty at home in minutes with just 4 ingredients and a blender – tastes just like the real thing!

Course Dessert

Cuisine American

Keyword chocolate, copycat, ice cream, milkshake, Wendy's

Prep Time 5

Freezing Time 3

Total Time 3 5

Servings

Calories 337kcal

Author Stacey aka the Soccer Mom

Cost $8

Add all ingredients to a blender and blend until well combined. At this point the chocolate mixture will look like thick chocolate milk or milkshake consistency.
Pour the chocolate liquid into a loaf pan and into the freezer.
Every 30 minutes or so, take the pan out and whisk the mixture, and return to the freezer.
After about 3 hours in the freezer, you'll have the perfect frosty consistency! Scoop into a glass and enjoy!

Nutrition values are an estimate only and will vary based on exact ingredients used and your serving size.

Prep Tips:

Yield - This recipe makes about 4 servings, depending on the size of your glasses.

Dairy-Free Version - You can make this a non-dairy treat with a couple substitutions. First, use a dairy free chocolate milk, such as chocolate almond milk. Swap out regular condensed milk with sweetened condensed coconut milk. Finally, you'll want to check the ingredients list for your whipped topping. Some brands use milk or cream in their topping, while others do not. There are some pretty tasty dairy-free whipped toppings available in the freezer section of the grocery store.

Consistency - Our frosty is created so you can enjoy with a spoon and drink it with a straw as it melts...just like the original. For a thicker frosty, you may wish to freeze for an extra hour or so until you have your desired consistency. You can also use a little less chocolate milk, 3 cups instead of 4 cups milk. This will make the frosty thicker like soft-serve and you can eat with a spoon.

Storage - Cover and keep frozen for up to a week. Once the mixture is frozen solid, you'll want to thaw for 5-10 minutes, scoop into a blender, and blend to get it back to a soft-serve texture. After a week or so, the mixture may start to crystallize in the freezer.