Cool, creamy, and ridiculously nostalgic, this Wendy’s Frosty copycat uses chocolate milk, sweetened condensed milk, and Cool Whip to hit all the right notes. It’s got that soft-serve vibe, rich and velvety with a touch of childhood drive-thru flair.
Honestly, the only thing missing is that iconic red straw—and maybe the fries on the side for dipping (don’t knock it till you’ve tried it).
Let’s not pretend this is a health food. It’s creamy, sweet, and blissfully cold. Basically, a chocolate milkshake that convinced soft serve and mousse to have a delicious baby. The texture lands right in that glorious middle ground between scoopable and sippable.
This recipe’s joy lies in its simplicity. Just three ingredients and a blender, and boom—you’re halfway to Frosty Town. Whether it’s a midnight treat craving, a movie night chill session, or a soft-serve attempt gone deliciously sideways, this one has your back.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Wendy’s Frosty
I won’t oversell it, but if you’ve ever wanted a Frosty without leaving your house (or pants), you’re in the right place.
- Ridiculously simple to make: Just three ingredients, one blender, and maybe the tiniest bit of patience while it chills.
- Shockingly similar to the real thing: Creamy, smooth, and with that slightly malty chocolate kick we all secretly crave.
- Ideal for last-minute dessert goals: Keep the ingredients on hand and you’re always 2 hours away from soft-serve happiness.
- Fun to customize: Toss in a splash of espresso or a pinch of salt and watch your tastebuds perk right up.
- Cheaper than a drive-thru run: Especially if you’ve got a family of five who all want dessert at once.
Ingredient Notes
Three things. That’s it. Here’s what each one brings to the frosty party:
- Chocolate milk: Pick one that’s creamy and rich. If it tastes good cold out of the glass, it’ll shine here. I like whole milk chocolate, but feel free to go 2% or even almond-based if you’re feeling experimental.
- Sweetened condensed milk: This is the magic glue. It gives body and that milkshake-y sweetness without needing to add sugar or syrup.
- Cool Whip: Classic. Faux-creaminess at its finest. You can use the name-brand or generic, but keep it thawed. It softens the whole blend into that dreamy Frosty texture.
How To Make This Wendy’s Frosty
You ready? Deep breath. Let’s do this frosty thing.
- Blend everything together: Toss the chocolate milk, condensed milk, and Cool Whip into a blender. Fire it up until everything’s silky smooth. It’ll look like a milkshake, but trust the process.
- Pour and freeze: Transfer that luscious frosty mix into a freezer-safe container (I use an old metal loaf pan). Pop it in the freezer for 2 hours.
- Stir every 30 minutes: This is important. Set a few timers and stir it well every half hour. It keeps the texture from freezing solid and gives you that dreamy soft-serve consistency.
- Scoop or sip: Once it’s chilled but still soft and slightly spoonable, it’s ready. Straw optional, spoon required… unless you like a drippy shirt.
Storage Options
Okay, so maybe you didn’t devour the whole thing in one sitting. Proud of you. Here’s what to do with leftovers.
If you’ve got some extra (or made a double batch… not judging), pop it in an airtight container and keep it in the freezer. It’ll firm up more overnight, but it’s still perfectly scoopable after a few minutes of counter-softening. Give it a stir or a quick blitz in the blender again if you want to mimic that fresh-blended texture.
Fridge? Not your friend here. The consistency turns to liquid chocolate soup pretty fast. Stick to freezing.
And no, microwaving is not a reheat method here. We’ve entered the soft-serve zone, not hot chocolate territory.
Variations and Substitutions
Want to get fancy with your Frosty? I like your style. Here are some ways to mess with success (in a good way):
- Dark chocolate milk: For a bolder, more grown-up vibe. You’ll get deeper cocoa notes and less sugar.
- Salted caramel drizzle: Add a swirl before freezing or drizzle on top. The sweet-salty game makes this pop even harder.
- Espresso shot: A sneaky splash of cooled espresso or coffee turns this into a mocha Frosty that’s honestly way too easy to inhale.
- Homemade whipped cream: If Cool Whip’s not your jam, fold in homemade whipped cream instead for a fluffier, fresher version.
- Crushed cookies or candy bits: Stir in some crushed Oreos or chopped peanut butter cups during the freezing step. It becomes a dessert hybrid masterpiece.
What to Serve with Wendy’s Frosty
Let’s be real. Dipping fries into a Frosty is a lifestyle. But if you want to round this out into more than just a nostalgic treat, try some of these:
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If you’re making oven fries, the sweet-and-savory move is unstoppable. That warm crunch followed by cold, creamy chocolate? Just… yes. It’s the snack-time balance we didn’t deserve but are lucky to have.
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For something more substantial, pair your Frosty with these oven-baked beef and cheese chimichangas. The spicy-savory bite followed by a chilly chocolate hit is a vibe.
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On summer evenings, toss together a fruit plate and serve this Frosty as a dip. Strawberries or frozen banana chunks dipped in this? Instant happiness.
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Want a finishing touch for a homemade dinner night? Try it after the teriyaki chicken recipe. Sweet, simple finish after a savory meal.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
How long does the Frosty need to freeze?
About 2 hours will get you that perfect spoonable (but still soft) Frosty texture. The trick is stirring every 30 minutes during that chill time. It feels fussy, I know, but the payoff is real. If you forget to stir, no big deal—it just gets a little icier, more like a frozen milkshake. Still tasty.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Just whip up about 2 cups of heavy cream until soft peaks form and fold it in gently. It’ll be fluffier and a little less stable than Cool Whip, so you might need a slightly longer freeze time—but the flavor? *Chef’s kiss.*
Is it okay to refreeze leftovers?
You can refreeze, just know the texture might get a bit icier. Stirring it again or re-blending helps bring it back to life. For best results though, store in small containers so you’re only pulling out what you’ll actually eat.
Any way to make this dairy-free?
Yep, but it takes some planning. Use a rich nondairy chocolate milk (like oat or almond), a vegan sweetened condensed coconut milk, and a nondairy whipped topping (usually in the freezer section). The result is a little different, but still dreamy enough to pass as a Frosty cousin.
Wendy's Frosty (Copycat Recipe)
Ingredients
Main Ingredients
- 2 cups (480 ml) chocolate milk whole or 2% recommended
- 1 can (396 g) sweetened condensed milk 14 oz (396g)
- 1 container (225 g) Cool Whip 8 oz (thawed)
Optional Add-Ins
- a pinch of salt optional
- espresso shot optional, for mocha flavor
Equipment
- Blender
- Freezer-safe container
- Spatula
Instructions
- Blend everything together: Combine chocolate milk, sweetened condensed milk, and Cool Whip in a blender. Blend until the mixture is completely smooth and creamy.
- Pour and freeze: Transfer the mixture into a freezer-safe container, preferably a metal loaf pan for optimal chilling. Cover and place in the freezer.
- Stir every 30 minutes: For the next 2 hours, stir the mixture thoroughly every 30 minutes. This keeps the Frosty from freezing solid and ensures that soft-serve, spoonable texture.
- Scoop or sip: After about 2 hours, when the Frosty is set but still soft and spoonable, serve immediately. Use a spoon, or a straw if you like it sippable!
