Pour the mixture into your ice cream maker and follow the manufacturer’s instructions to freeze into ice cream. (Depending on your ice cream maker, it should take about 15 to 20 minutes to reach the right consistency.) In my house, this Frosty treat is gone in a matter of hours. But you can also make a big batch of Frosty’s and store them in the freezer for 2-3 weeks. Blend. Pour all the ingredients into a blender and blend them. It shouldn’t take long. But be sure to blend until the mixture is smooth and creamy.

Grab a spoon of sugar free peanut butter, almond butter or even add a few drops of vanilla extract. Want to make it even smoother? Drop a dollop or two of cream cheese after you already whipped the cream. However, I know not everybody likes or can find stevia… So I’ve also included lots of alternatives! Depending on which of the three chocolate frosting recipes you’re making, those include confectioners’ style erythritol, granulated sucralose, pure maple syrup, honey, and agave. Well, since this copycat recipe starts almost as cold as ice cream (an ingredient...), I like to start out using a spoon, such as an ice cream spoon.The classic chocolate frosty has a light chocolate flavor. It’s not very rich or overwhelming, but it’s perfect for eating with a spoon after your hamburger meal, or dipping into with salty french fries!

Dutched cocoa powder goes one step further. That same natural cocoa powder is treated with an alkalizing agent to raise its pH. That sounds more complicated than it actually is! “Alkaline” is the chemistry term for “basic” (but there isn’t a fancy chemistry term for “acidic” — just “alkaline” for “basic!”), so an “alkalizing agent” means something that will make the cocoa powder more basic on the pH scale. This ingredient will give your low carb chocolate frosty all the flavor. Make sure you get unsweetened cocoa powder since most brands mix it with regular sugar to make it even sweeter. Erythritol (powdered) Making a Wendy’s Frosty at home is pretty simple, so long as you have the patience to wait for it to freeze. However, to help you along the way, here are answers to common questions about making a Frosty from scratch. How do I achieve the perfect Frosty consistency? Unsweetened cocoa powder. This is one ingredient you’ll need to make all three frosting recipes! There are two main types of unsweetened cocoa powder: natural unsweetened (also called “regular” unsweetened) and Dutched (sometimes called “special dark”). Both are made from 100% cacao, but they have a few key differences. ( This Serious Eats article is really helpful!)

Recipe Notes:

Wendy’s is a fast-food chain that is known for its hamburgers, fries, and, of course, the Frosty! A frosty is a dairy treat that is similar to a milkshake, but a little thinner in its consistency. I prefer to eat mine with a spoon, but you can sometimes use a straw. It has just a slight chocolate flavor that isn’t too sweet, but so refreshing. Homemade Chocolate Frosty Ingredients So in regular terms… Dutched cocoa powder is natural cocoa powder that has been mixed with something that makes it less acidic. It has a darker appearance (hence the “special dark” name!) and a neutral pH of 7 (like water). For natural unsweetened cocoa powder, I typically use Hershey’s natural unsweetened cocoa powder. It’s really easy to find in US stores! Natural unsweetened cocoa powder has a really rich and strong chocolate flavor. (This is what I use in almost all of my recipes that call for “unsweetened cocoa powder!”) If you want a Vanilla Frosty use one quart of Vanilla Almond Milk in place of the chocolate milk. Wendy's Vanilla Frosty How many Calories are in a Regular Wendy's Frosty?