A rich and creamy homemade version of the iconic Wendy’s Frosty—this easy dessert comes together with just four ingredients and a little time in the freezer. I love how it nails that classic chocolatey flavor and velvety texture right from my own kitchen. Wendy’s Frosty Copycat Recipe

Why You’ll Love This Recipe

I like how this recipe requires no special equipment and barely any effort. It’s simple, nostalgic, and perfect for making ahead. The texture turns out smooth and creamy, just like the original. Whether I’m making it for a crowd or just for myself, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

300 ml sweetened condensed milk
8 oz Cool Whip, thawed
8 cups 1% chocolate milk
2 tablespoons vanilla extract

Directions

I start by whisking together the sweetened condensed milk and thawed Cool Whip in a large mixing bowl.
Then I pour in the chocolate milk and vanilla extract, and whisk everything until it’s fully combined and smooth.
I transfer the mixture into a large freezer-safe container and cover it.
Every hour for about 3 hours, I give it a good stir to break up any ice crystals and help it freeze evenly.
Once it reaches that classic Frosty texture—thick and spoonable—I scoop it into cups and serve right away.

Servings and timing

Servings: 8
Prep time: 5 minutes
Freeze time: 3 hours
Total time: 3 hours 5 minutes

Variations

I like adding a splash of bourbon or vodka for an adult version.
For a richer option, I swap the Cool Whip with freshly whipped cream in equal amounts.
Using chocolate almond milk makes it dairy-free and still delicious.
For different flavors, I’ve used strawberry or plain milk to make strawberry or vanilla Frosties.

Storage/reheating

I store any leftovers in an airtight container in the freezer for up to a month.
When I want to serve it again, I let it sit out at room temperature for about 15 minutes to soften up.
I don’t recommend keeping it in the fridge—it melts and loses that Frosty texture.

FAQs

Can I skip the Cool Whip?

I’ve tried it with homemade whipped cream, and it works just as well. But I find the Cool Whip gives it a nice light texture that’s closer to the original.

How thick should it be?

After stirring every hour for 3 hours, it should be thick enough to eat with a spoon—smooth and not icy, just like the real deal.

Can I use whole milk instead of 1%?

Yes, I’ve used 2% and whole milk before, and it actually makes it a bit creamier. It’s a great swap if that’s what I have on hand.

Can I make a vanilla or strawberry version?

Definitely. I just switch out the chocolate milk for plain or strawberry milk and keep everything else the same.

Can I use an ice cream maker?

Yes, if I’m in a hurry or want a perfectly smooth texture, I pour the mixture into my ice cream maker and churn it until it’s thick and creamy.

Conclusion

Making a Wendy’s Frosty at home is way easier than I expected—and just as tasty as the original. I love the simplicity of the ingredients and the freedom to tweak it to my liking. Whether I’m making it for movie night or just to satisfy a craving, it’s always a hit.