This copycat Wendy’s Frosty recipe serves the whole family and is easy to make with just 4 ingredients! Skip the drive-thru and enjoy a creamy, icy Frosty at home.
The Wendy’s Frosty is an American fast food legend. The signature half-milkshake, half-ice cream dessert has been on the menu there since the restaurant first opened in 1969.
The classic chocolate frosty has a light chocolate flavor. It’s not very rich or overwhelming, but it’s perfect for eating with a spoon after your hamburger meal, or dipping into with salty french fries!
Why You’ll Love This Recipe for Wendy’s Chocolate Frosty
- Serves 10 – You can mix this up and make enough to serve 10 small frosties! It’s a great treat to serve at birthday parties, play dates, or family dinners.
- Make it with your kids – This recipe requires a few hours of freezer time with stirring every 30 minutes or so. Enlist your kids as your kitchen helpers and get them involved in making this chocolatey dessert.
- Save Money – Have you seen the prices at fast food restaurants lately!? Save a few bucks by making wendy’s chocolate frosty at home.
Copycat Wendy’s Frosty Ingredients
Add these four things to the blender:
Complete list of ingredients and amounts can be found in the recipe card below.
- Chocolate Milk – I get a half-gallon of chocolate milk right from the store, already mixed up! I suggest using whole or 2% for this recipe.
- Sweetened Condensed Milk – This canned sweet milk is used in many no-churn ice cream recipes. It’s delicious and helps to get the texture of the frosty just right.
- Whipped Topping – Cool Whip or store brand will work here. I’d avoid the low-fat version.
- Vanilla Extract – Vanilla brings out the sweetness and the chocolate flavor beautifully.
How To Make a Wendys Frosty
- Blend: Add all of the ingredients (chocolate milk, Cool Whip, sweetened condensed milk, and vanilla) to a blender and mix until just combined. Don’t mix it too much!
- Freeze: Add the mixture to a 9×13 inch pan and place it in the freezer. Stir the mixture every 30 minutes or so for at least 4 hours, or until the frosty is the desired consistency. Spoon into glasses to serve.
If you can’t find pre-mixed chocolate milk, just add chocolate syrup or Nesquick to plain milk until it’s as chocolatey as you like it!
- If the mixture is too much for your blender, you can blend it in two batches. A stick (immersion) blender can also be useful in this recipe.
- The longer you freeze the mixture, the harder it will get. Your Wendy’s frosty is ready when it has reached the consistency that you enjoy. I like it kind of slushy, which is what is pictured here. A couple more hours will give your frosty more of a soft ice cream texture.
- Don’t forget to stir! Stirring the freezing mixture every half hour helps to add air into the mixture, which is key to a soft frosty texture.
- A frosty goes perfectly with a cheeseburger! Learn how to make a Juicy Lucy burger, stuffed with melty American cheese.
If you decide not to serve all of the frosty right away when it’s ready, you can keep it in the freezer for up to a couple of months. It will turn solid, but you can scoop it out of the container and let it thaw slightly to enjoy.
I haven’t tried making this frosty with almond milk or oat milk, so I can’t say for sure how it would work. In order to make the whole dessert dairy-free, you’d need to use dairy-free sweetened condensed milk as well. If you try it, let me know how it was!
If you’re a mega chocolate lover, add more chocolate! Chocolate syrup or Nesquick powder will do the trick. The flavor of this copycat frosty is mildly chocolatey since that’s how they do it at the restaurant.
I think it has to do with the texture of the dessert as well as the flavor. It’s not fully chocolate, and it’s not fully vanilla, but it’s a perfect flavor right in the middle.
Hooray for a Wendy’s Frosty Recipe that you can make at home! Treat yourself and your family with this fun copycat dessert, and make sure you Pin it so you have the recipe handy.
- 8 cups (1 half gallon) chocolate milk chilled, see note 1
- 8 ounces frozen whipped topping
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Add all of the ingredients to a blender, and blend until just smooth (do not overblend).
- Pour the mixture into a 9×13 pan, and place in the freezer.
- Stir the mixture every 30-45 minutes for about 4 hours or until you reach the desired consistency, then spoon into glasses to serve.
- Use whole milk or 2% chocolate milk for best results. You can also mix a half-gallon of plain milk with chocolate syrup or Nesquick powder if you can’t find chocolate milk already made.
- This recipe makes about 10 1-cup servings. Feel free to reduce the recipe to make less, or enjoy larger servings if you like!
- You may need to blend this in two batches if everything doesn’t fit comfortably in your blender.
- The longer you freeze the mixture, the harder it will get. Your Wendy’s frosty is ready when it has reached the consistency that you enjoy.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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