You know that iconic, impossibly smooth, and divinely chocolatey treat from Wendy’s? The one that’s not quite a milkshake and not quite soft serve, but something magically in between? I’ve been obsessed with it since I was a kid. After one too many drive-thru runs, I decided to try making a Wendy’s Frosty at home. Let me tell you, the moment my kitchen filled with the sweet scent of chocolate and vanilla, and I took that first spoonful of my own creamy, frosty creation, I was transported. It’s shockingly simple to make, and the joy of having a whole container ready in your own freezer is a special kind of happiness.
Ingredients
- 300 ml condensed milk
- 8 oz Cool Whip
- 8 cups 1% chocolate milk
- 2 tbsp vanilla extract
Now, let’s talk ingredients, because quality and specifics matter here. That whole can of sweetened condensed milk is non-negotiable; it’s the secret to the Frosty’s signature creamy body and that distinct, nostalgic sweetness. I once tried using a lower-fat version, and the texture was just off. For the chocolate milk, 1% gives you the perfect balance—rich enough but not overly heavy. I’ve tested this with everything from whole milk to almond milk, and trust me, 1% is the sweet spot. And don’t even think about skipping the vanilla extract. It might seem like a lot, but it rounds out all the chocolate notes and makes the flavor truly sing.
Equipment Needed
- A large mixing bowl (I use my biggest stainless steel one)
- A sturdy whisk or a hand mixer
- A measuring cup and spoons
- Airtight container(s) for freezing (like a loaf pan with a lid or several Tupperware containers)
- A rubber spatula
Your equipment doesn’t need to be fancy, but a few things will make your life easier. That large bowl is crucial because you’re working with a full half-gallon of chocolate milk, and you need space to whisk without creating a tidal wave on your counter. I’ve tried mixing this right in the pitcher the milk came in, and it was a messy, inefficient disaster. A hand mixer will make incorporating the Cool Whip a breeze in about 30 seconds, but a determined arm with a whisk works just fine—I’ve done it both ways. Finally, having your freezing container ready before you start is a pro-move. Nothing’s worse than sloshing this precious liquid around looking for a lid.
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