Faux Wendy’s Frosty

Saturday, 06 August 2022 07:56

Faux Wendy’s Frosty Featured

Written by Donna Deaton
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My mom and I enjoyed a Wendy’s Frosty at lunch today and I remembered that I had this recipe. I haven’t tried it in several years (more like a couple of decades), but it was really good.

Wendy’s has a summer flavor this year—STRAWBERRY! We tried it last week when my dad got it. It was surprisingly good.

If you want to make this recipe as the strawberry version, just use strawberry milk instead of chocolate. If you want to make the original vanilla flavor, just use white milk and maybe a teaspoon of vanilla.


4 cups very cold chocolate milk

3/4 cup sweetened condensed milk, about half a can

4 oz frozen Cool Whip about half the container

(Or double the recipe and use the whole can of milk and a whole tub of Cool Whip with 8 cups of milk).


For an Ice Cream Maker:

Combine the ingredients in a blender. Pulse until smooth. (Or mix in a large bowl with a hand mixer).

Pour into a prepared ice cream maker and follow the manufacturer’s instructions for freezing, checking frequently for your desired consistency.

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. A clean ice cream bucket or gallon freezer bag works well.

Whisk every 20 minutes for one to two hours, or until you reach the perfect frosty consistency.


Fill a mason jar 1/2 full of the “batter”. Put the lid on as tightly as possible and put in the freezer. Take the jar out of the freezer every 20 minutes and give it a good shake. After 1 hour, check for the perfect consistency.

You can make the “batter” in advance and have it ready to go whenever you are. Keep it refrigerated 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 then just scoop out what you need and let it sit a few minutes. Stir when desired consistency is reached.

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