Low-Fat Copycat Wendy’s Frosty
I haven’t had a Frosty in about 15 years but it popped into my head, and I had to have one.
Except I knew I wasn’t going to Wendy’s for one and better make it myself.
It’s fast, dangerously easy, and you don’t need an ice cream maker.
Simply add 4 ingredients to your blender, whiz, divide it between two mugs, freeze for 30 minutes, and enjoy. Way too easy.
The results are every bit as good as Wendy’s and the taste and texture is spot-on.
As a bonus, my version is low-fat and while no one should ever confuse Frosties with healthfood, this version is lighter than the real thing.
You could likely keep the Frosty vegan by using vegan whipped topping, omit the sweetened condensed milk, and use chocolate almond milk.
It’s smooth, creamy, rich, sweet, and refreshing with nostalgic charm. I used restraint to not down the entire batch.
My 7-year old inhaled about 18 ounces of Frosty in 18 seconds. Wish I still had that metabolism. She requested that I make more of this. Like asap.
I love cold treats even more when they get melty.
Something tells me some Homemade Baileys would make me love the melty parts even that much more.
Low-Fat Copycat Wendy's Frosty
The taste and texture of this copycat Wendy's Frosty is spot-on and you don't need an ice cream maker. Simply add 4 ingredients to your blender, whiz, freeze for 30 minutes, and enjoy. The recipe is low-fat because it uses fat-free versions of whipped topping and sweetened condensed milk, chocolate milk is low-fat, and there's no fat in cocoa powder. If you want to use full-fat products, be my guest. You could likely keep the recipe vegan by using vegan whipped topping, omit the sweetened condensed milk, and use chocolate almond milk. It's smooth, creamy, rich, sweet, and refreshing with nostalgic charm.
Yield: about 20 ounces (serves 1 generously or 2 more modestly)
Prep Time: 2 mintues
Cook Time: 0 minutes
Total Time: about 30 minutes, for chilling
12 ounces (1 standard tub) whipped topping, keep frozen (I used fat-free Cool Whip; lite, regular, or vegan versions may be substituted)
1/4 cup sweetened condensed milk
2 tablespoons unsweetened natural cocoa powder
1 cup chocolate milk (I used 1% chocolate milk; chocolate almond milk may be substituted)
- To the canister of a blender, add the whipped topping, sweetened condensed milk (Tip - make these with the rest of the can), cocoa powder, pour the milk over the top, and blend until smooth and creamy.
- Pour mixture into 2 glasses and freeze for about 30 to 60 minutes, or until desired consistency is reached. Stir well before serving.
- Extra portion will keep airtight in the freezer for up to 1 month (cover glasses with plasticwrap or place inside a ziplock to prevent freezer smells). Allow to come up to room temp for about 30 minutes before serving if frozen solid.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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