Wendy’s Chocolate Frosty (Copycat)

Wendy’s Chocolate Frosty (Copycat) is easy to make at home with just 4 ingredients and turns out just as smooth, creamy, and rich.

We love finding copycat recipes for our favorite restaurant treats, and this Copycat Frosty tastes just like the classic Wendy’s Frosty! It has the same creamy consistency and fluffy texture that is somewhere between a milkshake and Chocolate Ice Cream. It’s a surprisingly easy Dessert Recipe to make at home and is sure to get your kids excited.

Wendy's Chocolate Frosty group in serving glasses

This Copycat Wendy’s Frosty is the real deal. It has the exact same milk chocolate flavor and creamy texture as the original chocolate Frosty. It’s the same yummy chocolate treat that you can get at a drive-thru but made in just 15 minutes from the comfort of your own kitchen. 

There are a couple of tricks to this ultimate copycat recipe. The first is not to let the delicious chocolate cream mixture ever fully freeze while you’re making it. That way the familiar chocolate drink is a Frosty instead of just chocolate ice cream. Then to get the Frosty taste we add a secret ingredient. A little malted milk powder is exactly what you need to enhance the classic chocolate flavor for the perfect Copycat Wendy’s Frosty!

Wendy's Chocolate Frosty collage

This is the perfect easy treat to make for a fun family dessert. Serve it in cups with straws or spoons as a delicious way to cool down on a hot summer day. 

If you like this Wendy’s copycat, be sure to try our recipe for Wendy’s Chili. It’s super easy to make and tastes just like the one from the restaurant. 

MORE DESSERT COPYCAT RECIPES

TIPS FOR MAKING YOUR OWN WENDY’S CHOCOLATE FROSTY

The only special tool you need to make a Wendy’s Frosty is an ice cream maker. Other than that, the ingredients are all simple, and the directions are so quick to follow you won’t believe how easy it is!

  • Mix: To start add the condensed milk, cold chocolate milk, and malted milk powder all to one bowl. Whisk them together until smooth. Then you can mix in the cool whip for the perfect texture. 
  • Freeze: Pour the simple mixture into your ice cream maker and let it churn for 10-15 minutes until the mixture is thickened. You want to stop before it reaches frozen chocolate milk. Just get it to the classically semi-melted consistency and serve. 
Wendy's Chocolate Frosty pouring into serving glass

VARIATIONS ON WENDY’S CHOCOLATE FROSTY (COPYCAT)

  • Vanilla ice cream: If you like the idea of a Frosty, but prefer their vanilla one, simply use regular milk and add in a teaspoon of vanilla extract. It’ll have the same delicious creamy consistency as partially melted vanilla ice cream.
  • Extra chocolate: On the opposite end you can take the mellow chocolate flavor to a whole new level by adding in some extra chocolatey ingredients. Unsweetened cocoa powder is an easy addition to make. Just mix 2 tablespoons of natural cocoa powder with the Frosty. Make sure the chocolate powder mix is completely combined before pouring it into your ice cream machine. You can also add a little extra chocolate milk powder or add a couple of tablespoons of chocolate syrup.
  • Low-fat copycat Wendy’s frosty: To make the Frosty ingredients a little less heavy, you can start by replacing the whole chocolate milk with chocolate almond milk. You can also decrease the amount of cool whip. Try it without the cool whip first, if you still want it to be a little creamy just try mixing in half the cool whip. 
  • Mix-ins: One of the great things about making your favorite restaurant treats yourself is that you can experiment with them. Add different mix-ins with your creamy Frosty to see what you like best. Try chocolate chips, M&Ms, toffee bits, Reese’s, or Andes mints. You could even break apart Chocolate Chip Cookies and sprinkle the pieces over the top.
Wendy's Chocolate Frosty in serving glass

MORE FROZEN TREATS

HOW TO STORE WENDY’S CHOCOLATE FROSTY (COPYCAT)’

  • Serve: Frostys will start to melt quickly if you leave them at room temperature. So, you should eat them fresh or store them right away.
  • Store: If you plan to eat the Wendy’s Frosty within an hour or two, you can just cover it and put it in the fridge so that it stays soft.
  • Freeze: However, for long-term storage, put it in a covered freezer-safe container. As long as it’s sealed in an airtight container your Frosty mixture can stay good frozen for up to a month.

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Wendy’s Chocolate Frosty (Copycat)

Wendy’s Chocolate Frosty (Copycat) is easy to make at home with just 4 ingredients and turns out just as smooth, creamy, and rich.
Yield 8 Servings
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3/4 cup sweetened condensed milk , half can
  • 8 cups chocolate milk
  • 4 tablespoons malted milk powder
  • 8 ounces Cool Whip

Instructions

  • Add condensed milk, chocolate milk, and malted milk powder to a large bowl and whisk until smooth.
  • Whisk in the Cool Whip until creamy.
  • Add to ice cream maker with a frozen mixing bowl, let churn for 10-15 minutes until thickened but not frozen.

Nutrition

Calories: 354kcal | Carbohydrates: 51g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 218mg | Potassium: 575mg | Fiber: 2g | Sugar: 45g | Vitamin A: 377IU | Vitamin C: 3mg | Calcium: 400mg | Iron: 1mg
Keyword: Wendy’s Chocolate Frosty (Copycat)
Wendy's Chocolate Frosty collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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