CASA GRANDE — A thick and chocolatey frozen treat that resembles the Wendy’s Frosty is easy to make at home.

The creamy blend doesn’t use ice cream but instead involves blending together chocolate milk, whipped topping, sweetened condensed milk and a splash of vanilla.

According to the Wendy’s website, the classic chocolate Frosty was created as a dessert with a thick, shake-like consistency that is “thick enough to use a spoon, smooth enough to use a straw and perfect when enjoyed on the end of a fry.” A small Frosty has about 350 calories.

The list of ingredients for a Wendy’s Frosty includes far more ingredients than our copycat version. The restaurant treat is a blend of milk, sugar, corn syrup, cream, whey, nonfat dry milk, cocoa (processed with alkali), guar gum, mono and diglycerides, cellulose gum, natural vanilla flavor, carrageenan, calcium sulfate, sodium citrate, dextrose and vitamin A palmitate, according to the Wendy’s website.

Our copycat recipe for the thicker-than-a-milkshake consistency can be made using two methods.

In the first method, the ingredients are blended together, then poured into a freezer bag. The bag is then placed in the freezer until the desired consistency is reached — about two hours.

The second method, which produces a more Frosty-like Frosty, involves freezing the chocolate milk in ice cube trays first, then blending it frozen with the other ingredients. I also put the whipped topping into the freezer for a few hours before adding the items to the blender.

Both are easy to make and taste very much like the restaurant version. A dairy-free ingredient may be used in place of the milks to create a lactose-free or vegan treat.

Copycat Frosty

4 cups chocolate milk

½ cup sweetened condensed milk

½ tub whipped topping

About 1 tablespoon vanilla

Pour chocolate milk into ice cube trays and freeze. When frozen, place in a blender with other ingredients. Blend until smooth and creamy.


Melissa St. Aude is the Arts & Entertainment editor at PinalCentral. She can be reached at