Low-Fat Copycat Wendy’s Frosty
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Copycat Wendy’s Frosty — Low-fat and so EASY to whip up! It tastes like a lighter chocolate milkshake, but it’s still super creamy and delicious!!
Creating This Wendy’s Frosty Recipe
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, so I had better make it myself.
This copycat Wendy’s frosty recipe is fast, dangerously easy, and you don’t need an ice cream maker to achieve that creamy consistency. 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 Frostys with health food, this version is lighter than the real thing.
The homemade Wendy’s chocolate Frosty is 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.
Ingredients for a Copycat Wendy’s Frosty
This Wendy’s Frosty recipe is essentially a lightened up chocolate milkshake.
For this easy Frosty recipe, you’ll need:
- Frozen whipped topping (such as Cool Whip)
- Sweetened condensed milk
- Unsweetened cocoa powder
- Chocolate milk
So simple, right? Which means it’s dangerously easy to make a Frosty whenever you want one!
How to Make a Wendy’s Frosty
Making homemade Wendy’s Frostys couldn’t be simpler! Follow these easy steps:
- Add the Frosty ingredients into a blender and blend until smooth.
- Then, pour the Frosty mixture into two glasses and freeze for 30 minutes to an hour until it’s the consistency you want.
- Don’t forget to give your Frosty a good stir before digging in!
Can I Make a Batch of Frostys in Advance?
Yes! You can actually make a big batch of homemade Frostys and store them in the freezer for up to a month.
Just make sure to cover the glasses in plastic wrap or store the mixture in plastic bags so the Frostys don’t soak up any smells from the freezer.
If your Frosty is frozen solid, let it sit at room temperature for half an hour before enjoying. It’ll become thick and creamy in no time!
Can I Use Evaporated Milk?
No! Sweetened condensed milk is NOT the same thing as evaporated milk and the two are not interchangeable in this recipe.
Can the Whipped Topping Be Substituted?
If you don’t have whipped topping like Cool Whip in your area, you could try making homemade whipped cream and freezing it for a similar effect. However, I’ve never tried this myself so I can’t say for sure if it’s an appropriate substitute.
Tips for the Best Copycat Wendy’s Frosty
I used fat-free versions of whipped topping and sweetened condensed milk, plus low-fat chocolate milk is low-fat to keep my Frosty on the healthier side. (Although, again, I’m by no means calling this a healthy recipe!) If you want to use full-fat products, be my guest.
You could likely keep the Frosty vegan by using vegan whipped topping, omit the sweetened condensed milk, and use chocolate almond milk instead.
Likewise, if you need to keep this recipe dairy-free, make the appropriate substitutes for your dietary needs.
- 12 ounces (1 standard tub) whipped topping, keep frozen*
- 1/4 cup sweetened condensed milk
- 2 tablespoons unsweetened natural cocoa powder
- 1 cup chocolate milk**
- To the canister of a blender, add the whipped topping, sweetened condensed milk, 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 plastic wrap 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.
*I used fat-free Cool Whip; lite, regular, or vegan versions may be substituted.
**I used 1% chocolate milk; chocolate almond milk may be substituted.
Amount Per Serving: Calories: 394Total Fat: 26gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 83mgCarbohydrates: 38gFiber: 1gSugar: 36gProtein: 5g
Even More Frozen Dessert Recipes:
Skinny Caramel Frappuccino — Only 50 Calories Per Serving. Think of all the money and calories you’ll save!
Chocolate Cake Batter Milkshake — If you love cake batter, this is the smooth and creamy milkshake for you! Have your cake and drink it, too!
Boston Cream Icebox Cake — Boston cream pie meets an eclair in an easy no-mixer, no-bake dessert! Vanilla pudding, whipped topping, graham crackers, and lots of chocolate!
Chocolate Candy Bar Cake — An easy frozen dessert with graham crackers, chocolate pudding, whipped topping, chocolate chips, PEANUT BUTTER CUPS and SNICKERS!!
Skinny Fudgesicles — These homemade fudgsicles are very chocolaty, rich, and taste much more decadent than their 80 calories would have you believe!
Brownie Ice Cream Sandwiches — Cookie dough ice cream is flanked between two rich and fudgy brownies, creating an enhanced and more decadent version of a classic ice cream sandwich.
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