🍫 Chocolate Wendy’s Frosty (Copycat Recipe)
📝 Ingredients (Serves 2–3)
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2 cups chocolate milk (cold)
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1 cup heavy whipping cream
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½ cup sweetened condensed milk
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½ teaspoon vanilla extract
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Pinch of salt (optional, but improves flavor)
🥣 Equipment
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Blender or food processor
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Freezer-safe container (if thickening later)
👩🍳 Instructions
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Blend
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Add chocolate milk, heavy cream, condensed milk, vanilla, and salt to a blender.
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Blend for about 30–45 seconds until smooth.
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Chill & Thicken
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Pour into a freezer-safe container.
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Freeze for 2–3 hours, stirring every 30 minutes so it stays creamy (not icy).
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Serve
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When it reaches a soft, spoonable milkshake texture, it’s ready!
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Serve with a spoon or straw—just like Wendy’s.
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🍦 Texture Tip
A real Frosty is thicker than a milkshake but softer than ice cream.
If it freezes too hard, let it sit out 5–10 minutes, then stir.
❓ Q & A
Q: Why not use ice cream?
A: Wendy’s Frosty isn’t traditional ice cream—it’s more like frozen chocolate milk with cream. Using ice cream makes it too thick and sweet.
Q: Can I make it without heavy cream?
A: Yes. You can replace it with:
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Half-and-half (lighter)
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Whole milk (less creamy)
Texture will be slightly thinner.
Q: Can I make it dairy-free?
A: Yes! Use:
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Chocolate almond or oat milk
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Coconut cream instead of heavy cream
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Sweetened condensed coconut milk
Q: How long does it last?
A: Best within 24 hours. After that, it freezes harder and loses the Frosty texture.
Q: Can I make vanilla instead?
A: Yes! Replace chocolate milk with whole milk and remove cocoa flavor—keep everything else the same.
Q: Is this exactly Wendy’s recipe?
A: Wendy’s exact recipe is secret, but this is a very close homemade copy in taste and texture.