This Wendy’s frosty recipe is almost better than the original! You only need three ingredients- Chocolate milk, sweetened condensed milk, and Cool Whip! Make in an ice cream maker, the preferred method, or using a mason jar.
Looking for more fun ways to cool down? Try my 7-Eleven Copycat Slurpee, Starbucks Strawberry Frappuccino Recipe, Harry Potter Frozen Butterbeer, and Copycat Chick-Fil-A Frosted Lemonade!
Recipe Features
- 3-Ingredient Dessert– You only need three simple ingredients to make this delicious chocolate frosty.
- Perfect Beginner Dessert Recipe: If you just got an ice cream maker, and aren’t sure where to begin, this recipe is for you!
- Best Copycat Chocolate Frosty! This seriously tastes just as good, if not better, than the frosty you get from Wendy’s.
We are obsessed with dipping fries into Wendy’s magic chocolate frosty. The combination of salty and sweet is irresistible and dreamy. But the closest restaurant is far enough away that we don’t get to indulge as much as we would like. So it only made sense we would learn to make our own!
This Wendy’s homemade frosty has been a work in progress for a few weeks. I browsed their website to get a basic idea of what was inside and continually saw there are three ingredients people claim make the BEST. I rolled up my sleeves and got to work. Turns out, they were right! But finding that perfect proportion was tricky.
I’m glad to report that after a few misses we finally found the way to make the very best chocolate frosty!
Wendy’s Chocolate Frosty Ingredients
The three frosty ingredients you will need are fairly basic. All together I spend less than $6 and had enough for 8 generous servings! So head to the grocery store and pick up:
- Chocolate Milk: Alternatively, you could make your own using Hershey’s syrup or Nesquick. We really love our local brand, Winder Farms, or Darigold.
- Sweetened Condensed Milk: This canned sweet milk helps with the texture and the flavor.
- Cool Whip: The original flavor, thawed.
That’s it! Crazy, right?
How To Make Wendy’s Chocolate Frosty Recipe
So I’ve talked you into giving this homemade frosty recipe a try, now what? Well, we have two options. You can make this using an ice cream maker, which I highly recommend, or you can try the freeze and whisk method that I use for sorbet. I’ll break down both for you.
For an Ice Cream Maker:
- Combine the ingredients into a blender. Pulse until smooth.
- Pour into a prepared ice cream maker and follow the manufacture’s instructions for freezing, checking frequently for your desired consistency.
- Ours took roughly 20 minutes to get to frosty texture.
- Serve!
Freeze and Mix Version:
- Combine the ingredients into a blender. Pulse until smooth.
- Pour the mixture into an airtight container and place into the freezer.
- Whisk every 20 minutes for one to two hours, or until you reach the perfect frosty consistency.
Recipe Notes:
Technically, no. Well, for this recipe anyway. Wendy’s frosty falls right in between a milkshake and soft serve. As their website states, “The frosty is thick enough to use a spoon, smooth enough to use a straw, and perfect when enjoyed on the end of a fry.”
The big question is can you keep Wendy’s frosty recipe in the freezer? Yep. You definitely can.
Make your frosty as directed all the way through freezing. Transfer to an airtight container, I recommend reusable ice cream containers, and keep stored for up to 3 weeks. Storing properly will extend the life of your ice cream and keep it from accumulating any odd smells or freezer burn.
When you are ready to eat let it sit at room temperature for about 20 minutes. This should help it soften enough to dish out servings. Although, I have to admit, ours doesn’t last long before we eat it all!
You can make the “batter” in advance and have it ready to go whenever you are. We keep it stored in a sealed container, unfrozen, for up to one week.
Alternatively, you could make and freeze a large batch and keep it stored for up to 3 weeks.
No need to buy chocolate milk to make this wendy’s milkshake. You can easily substitute regular milk with a few spoonfuls of Nesquick or Hershey’s syrup.
Want a large batch? Double the ingredients and you’ll have enough for 16 servings!
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Copycat Wendy’s Frosty
Ingredients
- 4 cups chocolate milk very cold
- 3/4 cup sweetened condensed milk about half a can
- 4 oz frozen Cool Whip about half the container
Instructions
For an Ice Cream Maker:
- Combine the ingredients into a blender. Pulse until smooth.
- Pour into a prepared ice cream maker and follow the manufacture’s instructions for freezing, checking frequently for your desired consistency.
- Ours took roughly 20 minutes to get to frosty texture.
- Serve!
Video
Notes
- My son will fill a mason jar 1/2 full with the batter. From there he will take the jar out of the freezer every 20 minutes and give it a good shake. After 1 hour he swears it reaches perfect consistency.
- You can make the “batter” in advance and have it ready to go whenever you are. We keep it stored in a sealed container, unfrozen, for up to one week.
- Alternatively, you could make and freeze a large batch and keep it stored for up to 3 weeks.
- No need to buy chocolate milk to make this wendy’s milkshake. You can easily substitute regular milk with a few spoonfuls of Nesquick or Hershey’s syrup.
- Want a large batch? Double the ingredients and you’ll have enough for 16 servings!
Nutrition
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Comments & Reviews
Pat says
I don’t have a blender, can I use a food processor or a mixer?
I do have an ice cream maker.
Jesseca says
A food processor or mixer will work great.
Bud says
This recipe is great! My mother-in-law loves the Wendy’s frosty – and she loves this even more! I made more than I intended as I did the x2 recipe. I thought it referred to servings. Oh, well. Great recipe and thanks for posting it. I’m going to try a strawberry frosty next using strawberry milk.
Jesseca says
Hi Bud, I’m so glad to hear this was a hit with your family. I love the idea of creating a strawberry version! Let us know how it turns out!
Victoria says
We did it in Mason Jars since no ice cream maker. 1 hour 20 min, shaking every 20 minutes…. I also had my freezer on Quick Freeze. Came out perfect!
Jesseca says
Thanks for commenting, Victoria! I’m glad you loved it.
Amy says
It worked great for me! It took approximately 40 min in my ice cream maker to hit the right consistency. Yum!
Judy says
This didn’t work for us. We tried the shake the mason jar method. Still liquify after 2 hours. Left overnight (because we had to go to bed), and after somewhat thawing the next day we stirred. It tasted chocolaty but more like the milk. Had ice crystals. Waited longer and then it was back to liquid. Did we miss something? Does it have to be whole milk?
Jesseca says
Hi Judy, Here are a few tips. Put the chocolate milk in the freezer for 20-30 minutes before starting so it is very cold. Try whisking instead of shaking. Shaking does give it a slightly more sorbet texture vs ice cream. You don’t have to use whole milk, so I’m still not sure why it kept going back to liquid. I’ll give it another try this week and get back to you.
Will says
A few things that could be affecting your freeze: You freezer isn’t as cold as it needs to be, There is more salt/sodium in one or more of the ingredients, (Salt lowers the freezing temperature needing a colder freezer so the more sale that goes in the colder your freezer needs to be) and finally one or more of the ingredients was not good and was causing the final product to “Break” or stay liquid/return to liquid.