Wendy’s Frosty (Easy 3-Ingredient Copycat Recipe)

This Wendy’s Frosty recipe tastes just like the original—thick, creamy, icy-cold, and packed with that rich chocolate flavor everyone knows and loves. Made with just 3 simple ingredients, this homemade Frosty comes together in minutes and hits the perfect balance between a milkshake and soft-serve. It’s the easiest way to bring the drive-thru favorite straight to your kitchen, no fancy equipment required.

Why I Love This Wendy’s Frosty Recipe

Wendy’s Frosty has always been my go-to menu item—creamy, chocolatey, and just cold enough to be a milkshake-slash-dessert hybrid. After years of ordering it on repeat, I finally created this copycat Frosty recipe, and honestly, I think it’s even better than the original.

It’s incredibly rich and velvety, with that signature icy texture that melts perfectly on your spoon. Kids love it, adults devour it, and it’s basically impossible to stop at just one serving—especially on hot summer days.

And the best part? You don’t have to wait in the drive-thru or spend extra cash. This homemade Frosty takes just 1 minute to mix up, and the freezer does the rest. It’s nostalgic, no-fuss, and every bit as satisfying as the fast food version. This creamy chocolate shake is delicious alone, and even better with some chocolate chip mini muffins.

Ingredients for Wendy's Chocolate Frosty

• 1 cup very cold chocolate milk
• ¼ cup sweetened condensed milk
• 1 oz. frozen Cool Whip

How To Make Wendy's Frosty at Home

Step 1: Mix The Ingredients

Add the chocolate milk, sweetened condensed milk, and Cool Whip to a blender and blend until smooth and combined.

Step 2: Blend Them Up

Pour the blended mixture into your ice cream maker and follow the manufacturer's directions for freezing. 

Step 3: Chill the Frosty

Pour the blended mixture into an airtight container and transfer it to the freezer. Whisk every 20 minutes for about 1-2 hours until it reaches your desired consistency.

Step 4: Serve Cold

Serve the frozen Frosty in a tall glass with a straw and some whipped cream on top if you want. Enjoy!

Recipe Variations for Wendy's Frosty Flavors

• Strawberry Frosty:
  To make a homemade version of the Strawberry Frosty, swap the chocolate milk for strawberry milk (or blend milk with strawberry Nesquik powder or syrup). Keep the sweetened condensed milk and Cool Whip the same. The result is fruity, creamy, and perfect for spring or summer.
• Pumpkin Spice Frosty:
  For a cozy fall twist, start with vanilla milk (or regular milk + a splash of vanilla extract). Blend in 2–3 tablespoons of canned pumpkin puree and ½ teaspoon pumpkin pie spice before adding the condensed milk and Cool Whip. This copycat Pumpkin Spice Frosty tastes like pumpkin pie meets soft-serve.
• Vanilla Frosty:
  Although Wendy’s no longer serves it, the Vanilla Frosty lives on at home. Use vanilla milk or regular milk with 1 teaspoon vanilla extract. Mix with condensed milk and Cool Whip for a smooth and classic vanilla flavor. This version is perfect as a base for mix-ins like crushed Oreos or sprinkles.
• Mocha Frosty:
  For a grown-up twist, use mocha-flavored milk or combine chocolate milk with 1 teaspoon instant espresso powder before blending. This one’s a hit with coffee lovers and still delivers that signature Frosty texture.
• Cookies and Cream Frosty:
  After blending your base chocolate Frosty, stir in ½ cup of crushed Oreos or chocolate sandwich cookies before freezing. This adds a fun texture and flavor similar to cookies and cream milkshakes.

My Expert Tips 

• Use whole chocolate milk for the richest flavor and texture.
  Whole chocolate milk mimics the creaminess of the original Frosty and balances well with the sweetness of the condensed milk. Skim or reduced-fat milk will create a thinner consistency and less satisfying mouthfeel.
• Let the Cool Whip soften before blending.
  For smoother blending, set the Cool Whip on the counter for 10–15 minutes before using. Softened Cool Whip incorporates more easily into the milk mixture and helps create that light, airy Frosty texture.
• Don’t skip the blending step—even with an ice cream maker.
  Blending the ingredients first ensures they’re fully emulsified before freezing. This prevents grainy texture and helps the Frosty freeze uniformly, whether you’re using an ice cream machine or the freezer-only method.
• If using an ice cream maker, chill the mixture first.
  For faster freezing and a thicker texture, chill the blended mixture in the fridge for 30 minutes before pouring it into your machine. This helps it churn more efficiently and gives it that soft-serve consistency sooner.
• No ice cream maker? Use the whisk-and-freeze method.
  If you’re skipping the machine, pour the blended mixture into an airtight container and whisk every 20–30 minutes as it freezes. This helps break up ice crystals and mimics the churning action, resulting in a smoother, more authentic Frosty texture.
• Don’t over-freeze—Frostys should be semi-frozen.
  The goal isn’t a hard scoop like ice cream—it’s a soft, spoonable texture that holds up to a straw. Check the mixture after 1 hour and whisk again until you reach that signature thick, icy consistency.
• Serve it in a chilled glass for the real experience.
  Pop your serving glass in the freezer for 10 minutes before filling it. This helps keep your Frosty colder longer and enhances the fast food–style experience.
• Top it off or dip your fries.
  Want to go full nostalgia? Serve with a swirl of whipped cream or a few sprinkles. And yes—dip your fries. The sweet-and-salty combo is a Wendy’s classic for a reason.
• Make it ahead for parties or hot days.
  You can store the Frosty base in the freezer for up to 2 weeks. Let it sit at room temp for 5–10 minutes, then stir or blend briefly to revive the texture before serving.

FAQS ABOUT THIS WENDY'S FROSTY RECIPE

Can you put a frosty in the freezer?

Yes! While a homemade Frosty is best enjoyed fresh, you can absolutely freeze leftovers. Store any extra in a freezer-safe airtight container for up to 3 weeks. When you’re ready to enjoy it, let it sit at room temperature for 5–10 minutes, then stir until smooth and creamy. This helps bring back that signature Wendy’s texture without turning it into hard ice cream.

What is Wendy's Frosty made of?

According to Wendy's website, their chocolate frosty is made up of a combination of milk, sugar, corn syrup, cream, whey, nonfat dry milk, cocoa, and an assortment of ingredients to help stabilize the frosty. This copycat Wendy's Frosty is much healthier since it's made with just milk, condensed milk, and Cool Whip.

Is Wendy's Frosty made with ice cream?

Technically, no. A Wendy’s Frosty isn’t traditional ice cream—it’s closer to a soft-serve milkshake hybrid. It’s made with some ingredients found in ice cream (like milk and cream), but the result is intentionally lighter, smoother, and meant to be enjoyed with a spoon or a straw. This homemade version mimics that same texture without the need for an ice cream base or machine.

Can I make a Frosty without an ice cream maker?

Absolutely. This recipe was designed to be ice cream maker–optional. You can use the freeze-and-whisk method instead—just pour the blended Frosty base into a container, freeze it, and whisk every 20–30 minutes until it thickens to your desired consistency. It takes a little patience but delivers the same creamy results.

Can I use whipped cream instead of Cool Whip?

Yes, but there’s a catch. Cool Whip provides stability, so the Frosty holds its texture after freezing. If you use homemade whipped cream, the Frosty may be a bit looser or melt faster. For best results, use a stabilized whipped topping or freeze and serve right away.

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