This recipe tastes similar to a Wendy’s vanilla Frosty.
It’s like one of those thick vanilla milkshakes you’d find at a fast-food restaurant… but without all the empty calories and sugar to make you feel sluggish. The recipe actually came about by accident: I was working on a Tiramisu ice cream, and when I stopped to sample the unfinished mixture at one point, I discovered it tasted astoundingly like a real vanilla milkshake. Then, when my roommate came home from work and tried it, she proclaimed:
Holy crickets, it’s like a Wendy’s vanilla frosty!
Except, she didn’t really say “holy crickets” because, honestly, who talks like that? Holy crickets is just the PG version of her comment. In any case, I scrapped all plans for Tiramisu ice cream, and we poured ourselves ice-cold vanilla frosties instead.
Vanilla Frosty Recipe
(yields about 3 cups)
- 2 cups milk of choice (480g)
- 1 cup Morinu silken firm tofu (or 1 cup soaked cashews for a soy-free option. For other substitution options on this recipe, see nutrition link below.) (240g)
- 1/2 tbsp lemon juice, or more if you actually want a lemon-flavored frosty
- just under 1/2 tsp salt
- 1 tsp pure vanilla extract
- 2 tbsp xylitol or sugar of choice (23g)
- 1/16 tsp pure stevia, or 2 extra tbsp sugar
- don’t add any ice cubes, as this will dilute the flavor
In advance: Freeze the 2 cups of milk in ice cube trays or little dixie cups. (It might be a good idea to freeze multiple servings at once, so in the future you won’t have to wait before proceeding with the rest of the frosty recipe.) Pop the frozen milk into a blender or food processor with all other ingredients, and blend until desired consistency is reached. If your blender isn’t super-strong, you might have to thaw the milk a little before blending.
A note about the milk: Silk almondmilk works well in this recipe, and I’m sure many other types of milk will be good as well, but I can only vouch for the Silk because I haven’t tried the recipe with any others. I’d probably steer clear of the less-thick milks like ricemilk… then again, who knows: maybe it’ll work fine!
View Vanilla Frosty Nutrition Facts
And an aerial view, to show the thick frosty texture.
Have you ever had a Wendy’s Frosty?
After sports practices in middle school, my team used to go to Wendy’s. I wasn’t big on their strange square burgers, but I always looked forward to a broccoli baked potato and a Wendy’s chocolate frosty. Even before going vegetarian, I was a veggie lover! And a chocolate lover… I didn’t even know frosties came in other flavors until my roommate mentioned it yesterday.
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Korra says
Did you ever come up with a Tiramisu ice cream recipe? I’d be dying to hear it.
Candace says
I just made this today for my whole family! I’ve never actually had a Wendy’s Frosty before but I was really craving a thick milkshake. The texture was unbelievably creamy and the balance of sweet and salty was so satisfying (I only used Splenda as I don’t have xylitol or stevia). Some of my family members took issue with the tofu after taste but I didn’t mind it myself – maybe it could be neutralized with extra lemon like you suggested, or chocolate.
Erogo Proxy says
Trying to do this with a low cal high fiber and protein version using a scoop of nutrabiotic spectrum shake, and frozen cauliflower in place of the tofu. seems somethings missing, going to try steaming then refreezing the cauliflower. Or additionally subbing a few tbsp of the almond milk I have been using with the cream off a can coconut milk to try to get that “thick creamy” texture or a pinch of cream of tartar but unsure on if it will stabilize or flatten the texture. Any thoughts are welcome.
Megan says
This is amazing. For some extra flavor I added strawberries and it was to die for!!’
Louise says
Wendy’s used to only have chocolate Frosty’s but a few years ago, they came out with vanilla also. Their baked potato with broccoli and cheese is the best!
Linda says
Hello Katie,
I quit using Silk products several years ago. Dean foods bought out Silk and there seems to be an ingredient in their products that is a neurotoxin. I used Silk coffee creamer, then Dean foods came onto the scene and either EWG or Cornucopia Institute ran a story about the situation. I quit purchasing it immediately. The ingredient which won’t show up on the list of the container begins with an H. Hexan or something like that. I also won’t purchase any product that has carrageenan in it and Silk almond milk has that. Carrageenan can cause digestive problems. It is in most dairy products, wet cat and dog food; etc. You can choose to ignore this that I’ve written, but I know you make some great foods and love your recipes; so just thought you might like to know. I’m not a weirdo or anything, just like to share information that I perceive might help in some way. Take care, Linda in MI P.S. This frosty sounds good and hope to be able to make it.
Coni Mans says
I have only seen this post for the first time and my post was not excepted due to repeating itself…how could that be…first time seeing this. Your recipe sounds great and I cannot wait to try it..I do not see where I can sign up for the free give-a-away. I have always used my mixer to make whipped cream…will that work with this recipe?
Emily says
Hey Katie! I love your blog and I was super excited to try this recipe! The problem was I was too excited to wait for the almond milk to freeze! Instead, I mixed 1/4 cup of canned coconut milk (definitely more like cream- it was pretty solid) with 1 1/4 cups almond milk. Then I added about 1/2 cup of ice (despite the warning!) I was hoping that the coconut cream would make up for any creaminess lost by adding the ice and that the ice would make it cold and frothy like a frosty. It actually turned out pretty well! The only issue was the liquid-y consistency. I’m freezing the leftovers right now to see if I can later blend them and make a thicker shake!
Rebecca says
Hands Down one of the WORST things I have ever tasted. Unless you happen to find completely tasteless tofu it tastes like sour milk. Sorry but this recipe needs serious tweaking.
A H says
I’ve made this several times and never had a problem. Maybe there’s a mis-measurement somewhere, or a substitute ingredient?
You suck says
Well, have you any heart?!?!
Keith says
I love this recipe. Do you have any vegan recipe? My sister is vegan and I begged her to try this but she wouldn’t. Fantastic recipe!
mel says
be nice pepole
myteenagekitchen says
I love your recipes, Katie! I am also a huge chocolate fan, and was wondering, is there any way that this recipe could be altered to make a chocolate frosty?
Chocolate Covered Katie says
https://chocolatecoveredkatie.com/2012/09/12/chocolate-protein-milkshake/ 🙂
Adriana says
I just came across this recipe this week and made
it twice. IT IS AMAZING!! Thank you!
Kenji says
So so so good!
Finn , from Netherlands
Melanie of auckland says
I want to make this!