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Healthier Wendy’s Vanilla Frosty

This recipe tastes similar to a Wendy’s vanilla Frosty.

Just 50 calories for a HUGE serving + high in protein – thick & creamy vanilla frosty, completely free of artificial ingredients, corn syrup, protein powder, and can be sugar-free. Full recipe here:

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.

copycat frosty

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

Copycat Wendy's Vanilla Frosty- the healthy version!

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.

Link of the Day:

strawberry shortcake pancakes

Strawberry Shortcake Pancakes

Published on August 22, 2012

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Kendra says

    Wow, that Frosty look amazing!! I bet the tofu makes it nice and smooth, and definitely a lot healthier than a regular Frosty:) I think I have tasted a Frosty before, but it was many, many years ago…My family rarely eats fast food, anyway. Maybe I will try the recipe using half soy milk, half coconut milk; that would probably make it extra rich and creamy. Also, I may try using maple syrup or agave nectar in place of the sugar, but reducing the milk slightly. Thanks for sharing such a delicious looking recipe!!

  2. Jasmin says

    Yummy! I’ve never had a wendy’s frosty but who needs one now? I’ve got to try this out! I actually love your recipes with tofu because I’m always looking for new ways to use it. Thanks, Katie!

    • Healthy Dessert Lover says

      Agreed. I know you try not to do too many recipes with tofu because you say a lot of your readers don’t like soy, but please don’t forget about those of us who like tofu and would love more ways to use it!

      I couldn’t wait for this recipe to freeze, so I just combined all the ingredients in a blender, with the milk not being frozen, and am I just drinking it as a non frozen smoothie. OMG it is gooooooood!

  3. Ellie says

    I was so excited to see this! I have such great memories of my grandparents associated with Wendy’s Frosties. They would drive out from PA to Chicago to visit and take me and my sisters to Wendy’s every time, we always got Frostys, though they only had chocolate then. It was a special time, just us with our grandparents. I will have to make this–perhaps adding some cocoa powder–and toast my grandma (whose health is failing), and my grandpa (who passed away a few years ago). Thanks for this!

  4. Lauren says

    This looks delicious! Just having the word ‘frosty’ in the title catches my attention. My first Wendy’s Frosty came when I was pregnant, but my husband and I got sidetracked with something, and I never got to enjoy its true frozen glory because it melted in the car! I’ll have to make this to compensate… 😉

  5. Liz says

    It’s like this post was meant for me! I love chocolate, but vanilla is my favorite. I used to get a McDonalds vanilla milkshake every day after high school. Then I wondered why I was so overweight! 😕 CCK, your blog is a lifesaver. I’m down 60 pounds and have more energy than ever. And my coworkers are all on their “no dessert” diets and can’t understand how I can be getting healthier and my cholesterol is going down too, while always eating such delicious treats. I brought them in your peanut butter secret cookies the other day and everyone thought I was trying to sabotage their diet ;).

  6. Emma says

    Love this! I have the milk freezing now. You’re like a vegan Hungry Girl. And Hungry Girl has a tv show now, so I think there needs to be a vegan Hungry Girl tv show. Hint hint!

    • Anonymous says

      Yes, a vegan hungry girl! And without all the splenda and artificial and processed ingredients. I did read hungry girl for a while while trying to lose weight after my first pregnancy, but all those fake sugars in her recipes gave me migrains :(. Thank you for this blog, it’s helped me in more ways than you’ll ever know!

    • Katia says

      Try the cookie dough milkshake, too. The first time I tried it I was amazed at how much it tasted like a Blizzard with half the calories of the mini.

  7. Kathleen says

    Only 3.5 carbs? i have to try this. I have the almond milk but not sure where to get silken tofu. Just a regular grocery store?

    • Chocolate-Covered Katie says

      It depends on the store. Two of my local (“regular”) grocery stores carry it, but another one doesn’t. One store sells it in the fridged section, the others sell it in the Asian section, and Whole Foods sells it in the gluten-free section! Your best bet is to look in the natural-food section and otherwise maybe ask a store worker.

  8. Kylie says

    Well, I think it may finally be time to by some Silken Tofu. I just tried tofu for the first time about two weeks ago. I am newly vegan (mostly, not strict about honey), so I went with a basic tofu scramble. My husband and I loved it! We even made it again a few days later for breakfast burritos. I was always tofu wary with all the conflicting information, but I figured I’d give it a try. If I hated it, it wouldn’t be a big deal, but it would be nice to have something besides beans and raw veg as “convenience” foods. I’m glad we liked it because I have been eying your silken tofu lemon bars! I think I’m ready to take the plunge and give it a shot, and what better way than a fantastic milkshake!

    • Lisa C says

      Those lemon bars are one of my favorite recipes on CCK’s site. Highly highly recommended. Even tofu haters love them!

  9. Emily @ Glitz Glam Granola says

    OMG this looks incredible! I haven’t had a Wendy’s frosty in forever but they were the best- the consistency was always so delicious! I cannot wait to give this a try! (PS I had no idea they came in any other flavor besides chocolate 😉

  10. Lauren says

    This is so apropos! Wendy’s is giving out free bacon cheeseburgers and Frosties across the street from where I work right now, which I obviously won’t be eating! I’d love to have a chocolate version of this, since that’s the only flavor of Frosty that I thought existed, too!

  11. Danielle A. says

    This is to funny. My favorite thing to eat was the broccoli baked potato and a Wendy’s chocolate frosty as well.

    I am going to have to make this now. It brings back yummy memories!!!

  12. Lorell says

    Yes, I’ve had Frosties, and I love the chocolate ones. This looks awesome, too…I may just have to see if I can morph this into a chocolate flavored one…maybe I can add in some cocoa powder with the Stevia and see how it tastes. I don’t mind using tofu…I made your Creamy Dreamy Frosting awhile back, and it was soooo good. My hubby and kids loved it, too!

    • tiffany says

      maybe make a vegan chocolate sauce…use vegan chocolate and some coconut oil maybe. i know theres a recipe on here for a chocolate sauce which should work really well.

  13. Sarah the official CCK drooler says

    now this is just awesome! hello, new obsession. like I reeeally need another one of those 🙂

  14. von Hufflepuff says

    Hey Katie! Do you know what other brands of silken tofu would work? I live in Canada and can’t find Mori-Nu in my local grocery store?

    Thanks 🙂

    • Chocolate-Covered Katie says

      Anything that’s in an aseptic package and says “silken firm.” I would think Canada would have MoriNu, as it’s an Asian company, not American (I think…)

      In any case, maybe look at an Asian grocery store? As I wrote in the nutritional info link, I haven’t tried this with regular silken (fridged) tofu… it might just work too!

  15. Casey says

    Wow this looks amazing, I cannot wait to try it! I was just wondering have you ever considered trying to healthifiy the dairy queen blizzards? Anyway I am very excited to try this, what an awesome mistake!

  16. Mary says

    That is one GREAT looking milkshake! Yum!! I just bought a bag of quinoa for the first time ever, and does anyone have any great recipes that I should try? I really hope I like it since it’s so healthy, so I think it’s important I first try it out in a good recipe

      • tiffany says

        there’s a parfait you can make with quinoa. I havent tried it yet but i’ve been told its really good. you cook the quinoa like normal…put a dash of cinnamon in it when its done, maybe a touch of vanilla too. layer cooked apples, vanilla or plain yogurt (almond milk or coconut milk yogurt if your’re vegan) and the quinoa a couple of times then top with a tiny amount of granola. the cooked apples are kinda like an apple pie filling..cook with a touch of cinnamon and a bit of corn starch to thicken the juices. theres lots of savory recipes ive seen it in too but sometimes a dessert is the best way to get used to a new ingredient.

  17. Nicola says

    This does sound amazing – but please please keep on with the experimental tiramisu ice cream – tiramisu used to be my once a year birthday treat!

  18. Leslie @ flora foodie says

    I have been trying to replicate the Wendy’s frosty for so long!!! It was one of my favorite pre-vegan treats. I have a decent version, but yours is healthier, so thank you!!!!

    Though Tiramisu ice cream sounds amazing too . . .

  19. Olivia @ OmNom Love says

    omigosh, omigosh, omigosh! that looks delicious! and i basically have all those ingredients on hand! i gotta try this.

    i <3 Wendy's frosties (especially the chocolate ones 😉 ) to pieces. they are sooooo good! yup, this is definitely on my agenda. along with basically every other recipe on your blog. and that tiramisu recipe still sounds really good…………..

  20. Lily Fluffbottom says

    I didn’t know the Frosties came in other flavors besides chocolate, either. So how to make this chocolate, then?

  21. LMR says

    Hi there, this looks really good. I was just wondering if there is anything else i can use to replace the tofu? I was also thinking about adding orange extract and orange pieces for a dreamsicle taste or Orange Julius!! ;P Yum!

  22. Eric Jaffa says

    When I was in high school and went to Wendy’s with my friends, I also got the baked potato.

    I wasn’t a vegetarian at the time. But I kept kosher.

  23. Lenna says

    I just made it! It taste amazing! I halved the recipe so I could make a single serving in my magic bullet. I also didn’t put in the lemon juice and used silken soft refrigerated tofu instead of the Mori-nu since that’s the only kind I buy. I was surprised how powerful the magic bullet was to make this thick milkshake! I didn’t even have to thaw the milk!

  24. Amanda F says

    Yum! I love a Wendy’s Frosty. I always order mine with a side of fries and dip the fries in the frosty. Weird, but tasty! I can’t wait to try your recipe.

  25. Brenda says

    I’ve never tried tofu before but this recipe seems like it would be worth a try. My husband is a meat and potatoes kinda guy so I’ll have to see if I can sneak this by him. I’ve been known to give him healthified recipes and he didn’t know the difference.

    I’m writing this on my list for my next trip to the store!


    • Lauren says

      Oh, and I used Mori Nu regular silken, not firm, because it’s all my store carries. Tastes like a thick shake, and you can’t taste the tofu at all!

  26. Karen V says

    Hi Katie,

    We made these for an after dinner treat, in our new Vitamix blender that we got mostly so we could make your recipes! I asked my son if he liked it and he said MMMM oh yes! And my daughter wouldn’t even answer. She wouldn’t come up for air! Thanks for another winner, tomorrow we’re making the mint chocolate chip shakes :).

  27. rosanne says

    Just made a half recipe for myself and my ice cream loving 3yr old. I used Silk vanilla coconut milk,organic mori -number and Stevia in the raw and sugar. It was nice -definitely Frosty in spirit but I could still detect the tofu in the background. My toddler declared it too cold so I’m thinking she may have had her first brain freeze! Rest assured, her portion did not go to waste! I will try it again as I still have the rest of the tofu but add more vanilla and sweetener. Any thoughts on how to make this like the coffee toffee frosty? I had one once and loved the taste but hate the ingredients.

    • Andrea says

      Toffee bits maybe? I know this is kind of a late response but I was craving one of these tonight! I’m reading through the comments as I eagerly wait for the milk to freeze. 🙂

      But yes, Skor makes toffee bits that you can find in any grocery store where they keep the chocolate chips. If you add them before blending, I would think they’d blend in quite nicely.

  28. Madeline says

    I’m so excited to try this! I happen to have a block of silken tofu in the fridge right now–I saw it in the grocery store the other day and figured I’d give it a try. Do you suppose it would be wrong of me to make this for breakfast? 😉

  29. Andrea says

    Agh! I am definitely going to have to try and hunt down silken tofu! My grocery store has some health food stuff, but they only carry firm or extra firm tofu. We don’t have a health food store as there’s not enough demand for it, but this recipe (and others of yours!) are making me think I’m going to have to try harder. I’ve been able to track down most things outside of silken tofu, vegan yogurt and cheese, and things like veganaise. (I feel like I might have said that last sentence before. Sorry if I did!)

  30. Emily says

    Chocolate Covered Katie, you are a freaking genius.

    Whoever’s reading this comment right now, get your butt of the computer and make this milkshake….NOW. It’s an order. Because it is so dang delicious, it’s a shame if you don’t.

    It taste completely like a vanilla frosty.

    I ate the whole recipe myself.


  31. Inspired says

    HOLY CRICKETS this was so good! Yes, I did say holy crickets. Your roommate was right, that’s the perfect phrase for a recipe so good :).

    I’ve never had a Wendy’s frosty, but this recipe tasted EXACTLY like a vanilla milkshake from Sonic! Your recipes just keep getting better and better, and this one is going in the permanent rotation. Next up, I’m trying it on my tofu hating friends! Wish me luck!

  32. Kristie says

    I never leave comments on blogs. Like really, never. But this was so good, and so surpassed my expectations, that I HAD to comment for all the other people out there who might be skeptical as I was.

    Despite your commentary, I figured it was going to be a tasty smoothie, nothing more. And I was skeptical when I saw salt listed in the ingredients, but I took a chance. I didn’t expect much, but I was open to the chance to be proven wrong, and boy was I ever proven wrong! Like some other commenters have said, I felt like I was drinking a vanilla milkshake. The flavor was perfect!

    CCK, I’ll never doubt you again!

  33. Melisa says

    Thanks, Katie, for another amazing recipe. Frosties are BIG in my family… not just because we *love* them but because they were my Dad’s favorite treat. When he was getting treatment for his brain tumor, we always stopped for a Frostie afterward to make up for the awfulness of the treatments. Now that he’s gone, I find myself wanting a Frostie when I’m missing him, but they don’t fit into my diet that often! Now I have an AWESOME alternative. I’m going to try adding some cocoa powder… Dad didn’t believe in vanilla Frosties; to him they only came in one flavor – chocolate! I’ve been a fan of your site for ages and have tried and liked so many recipes, but this time I had to share. Thanks, Katie, for making my day and helping me remember Dad!

    • Chocolate-Covered Katie says

      I’m glad it could help, even in such a small way. I’m so sorry (and obviously words aren’t adequate here)… Just from your comment, I can tell your dad was an awesome guy. Anyone who doesn’t believe in vanilla over chocolate is awesome in my book 🙂 :).

  34. Carissa says

    I always loved Wendy’s Frosty’s. I was so proud that they only came in chocolate. I think it was only maybe 10 years ago that they introduced vanilla. I haven’t had one in at least that long, but now I might have to try this. Although if it was chocolate that’d be even better. 🙂

  35. Rachel @ My Naturally Frugal Family says

    Holy Crickets I didn’t know frosty’s came in other flavors either. I was under the impression chocolate was it.

    Since giving up dairy and nasty fast food I haven’t had a frosty in a long time.

    I think my children will thank you for this version!!!

    Have a great weekend Katie!

  36. Katrina says

    Hey Katie followers,

    Anyone who is looking for a CHOCOLATE frosty, try adding a packet (or part of a packet) of Swiss Miss hot chocolate mix. It tastes EXACTLY like a Wendy’s frosty…. probably not vegan though, but for anyone who isn’t, try it, it’s awesome! I use the “Diet Swiss Miss”, as it’s only 25 calories for a packet. Yum!

  37. Jennifer @Peanut Butters and Peppers says

    I haven’t had a frosty since I was a kid!! Your vanilla version sounds out of this world!!! I can’t wait to try it!

  38. Caitie says

    This looks so great!!! I wonder if you could use greek yogurt in it since the greek yogurt would be a thicker consistancy than normal yogurt.

  39. Alanna says

    I LOVE the Wendy’s Frosty!! Wendy’s has always been my favorite of the fast food chains, both because they actually put real tomato and lettuce on their sandwiches and because you could get alternative items (the baked potato and chili were favorites). I think they also pioneered the $0.99 menu if I remember correctly, which definitely endeared them to me as a poor college kid! This may be the recipe that finally convinces me to get over my fear of tofu. 😉 But I definitely second others in saying please don’t give up on the tiramisu ice cream flavor… that sounds to die for!

  40. keetCh* says

    mmm! i wonder if adding some cocoa powder could make the original version? have you tested this at all? im curious! i cannot have regular ice cream but i used to be able to as a kid and i LOVED the chocolate flavor :p

  41. Allison says

    Hey Katie! Looks delish. Wanted to tell you I voted for you in the VegNews veggie awards! Love your blog, visit it every day.

  42. kris says

    One word – DELICIOUS! Katie, this frosty recipe is brilliant and so east to make! It is my new favorite. I’ll be eating this a lot! Thanks for the vegan frosty thar is protein packed!!!

  43. Amber says

    So I was trying to type a reply while eating my frosty, but decided it could wait a couple minutes. Seriously, you are a genius Katie! I don’t understand how or why you would think to put lemon juice in this, or what the purpose of it is (I was nervous about that part) but this is really AMAZING!! My husband just asked me if there was spinach in it cause he knows by now there is something healthy about my desserts. I am now stocking up with 4-6 mori-nu’s when I make my Whole Foods excursion because i know you are going to have something I want to make!

  44. Bek @ Crave says

    The Wendy’s we have over here in Aus is different from your American wendys I think- so no I haven’t had one before. But I have had a flake shake mmmm and I love soft serve ice-cream so if thats what a vanilla frosty tastes like then I’m sure I’ll like it!

  45. Am says

    Oh my gosh!! Yes!!!!!!
    I think it is great that you can make Frosty’s at home and healthy too! 😀

    I have had Frosty’s every once in a while growing up. It was fun for me, us all having chocolate Frosty’s and then whatever else (if anything else) we ordered different… But everyone usually got a chocolate Frosty. 😀 I didn’t know that there were other flavors of Frosty, either.

    I can’t wait to make this! Thank you! 😀

  46. Megan says

    Hi, Katie! Wow…this is just another one of your recipes when I’m stumped as to how you came up with the idea! Which got me to wondering…a lot of your recipes are just your own creations (like your oatmeal recipes), but then there are others (like this one) that are healthier versions of already delicious treats. How do you come up with these substitutions? I never would’ve imagined that tofu would give a smoothie/milkshake the consistency as ice cream would. Also, how many tries does it usually take before a recipe is “post-ready?” I’m just curious, because once again you have amazed me! Thanks!

    • Chocolate-Covered Katie says

      In this case, as I wrote in the post, it was by pure accident 🙂
      And it definitely depends on the recipe- sometimes I get it on the first try, sometimes it takes two or three, sometimes it takes a LOT more… and there are some recipes I’ve just given up on because I got tired of making flops over and over!

      • Maya says

        I think I bought a bad tofu or something??? 🙁 I tried making this and it was disgusting!!!! I’m not sure what to do with it since I also hate throwing away food. Speaking of which, what do you do with recipes that are true flops? Do you just have to throw them out? Or maybe your doggies eat them?

  47. Joanne @ threeunderthree says

    I think this may be the recipe that finally gets my husband to quit moaning at me for buying tofu 🙂

  48. Emi says

    This is really good!
    I know some people don’t use tofu for various reasons, but I appreciate a milkshake that doesn’t use banana; we’re trying to buy less non-local foods. Thanks, Katie! 😀

  49. Angie says

    Katie this looks delicious, milkshakes are my absolute favorite treat, and somewhat guiltily, I have to admit, the fast food chain ones were my favorite! One question though…will you marry me? :p

  50. Alexa says

    I’m freezing the soy milk tonight now that I’ve fixed the dying refridgerator, I really hope the soft tofu will work as good as the firm because I accidently bought the wrong one! Any reason I shouldn’t try it?

      • Alexa says

        Well I just made a half batch and I must say I was pleasantly surprised! I’m not sure how the texture would differ with the firm tofu but I ate it right down with the soft tofu and you certainly wouldn’t notice if the blender missed a bit with how soft it is! I used Edensoy plain soy milk which I use exclusively and since I don’t have an ice tray I used a silicone muffin tray to freeze it! 😀

        • Liza says

          I just tried it with soft tofu as well, as that’s all I can find around here. I LOVED it, and my NOT healthy eater brother liked it too!

          I was drinking it and going on and on about how good it was, and he was rolling his eyes so I poured him some, and made him try it. He said “That’s actually pretty good. Much better than those gross smoothies you normally drink.” In my brother’s language, that’s a pretty big compliment, especially since he knew he was drinking something with tofu! He actually finished his glass!

          • Alexa says

            I know! I’ve now made 3 different variations all with soft tofu and they are amazing! Someone suggested using hot chocolate powder to make a chocolate version which was perfect, and I just did a strawberry variation where I used frozen strawberries and little soy milk to loosen it up, everything else was the same as the original recipe. I’m not even that into strawberry milkshakes but this recipe can’t seem to go wrong 😀

  51. Emily says

    You are WONDERFUL! My husband is diabetic and I can use your recipes and use splenda or truvia and they are awesome. He misses out on so many sweet treats and now we can have chocolate bars courtesy of your recipe and Frosty’s plus lots of other goodies! He is thrilled and I am also. Thank you, thank you!

  52. Casey says

    I just tried and loved this recipe! I made a half recipe to see how I liked it and I will definatly be making whole ones from now on. It was so good! Thanks for the aweswome mistake!

  53. Ann-Marie says

    Is there a substitute for firm silken tofu? I am unable to find that in stores here. Would plain silken tofu work?

  54. Stacy says

    YOU GUYS! If you don’t want to wait hours for your milk to freeze, I put the milk in a plastic bag, then put that in a bigger plastic bag that’s filled with ice and salt. I shook it for about 10 min. It’s the same technique used to make homemade ice cream fast, and I actually do use the technique to make Katie’s voluminous ice cream, though I only shake it for about 4 min to make like a soft serve consistancy, but when you shake it for 10 min, it’s almost rock hard frozen like the ice cubes! You can then brake it into smaller chunks to put in the blender. TRY IT!

  55. Rachel says

    Yum yum yum! I just made this but omitted the tofu and substituted it with 1 cup’s worth of coconut milk ice cubes. SO SO good. Thank you for all of your amazing recipes.

  56. Sarah says

    I have been dying to make this (as well as some other recipes that call for the Mori-nu brand tofu) and I FINALLY found it!!! HOLY COW is this amazing!!!!! I was a tad skeptical at first (lemon?) but one taste and I was sold! It was incredible as is, but I needed some more protein so I added a scoop of vanilla and it was still delicious! I used Blue Diamond unsweetened vanilla almond milk and froze in the smaller semi-round trays and it worked perfect in my magic bullet-I just reduced the recipe in 1/2 to make a single serving size. Thanks again Katie! You ROCK!!!

  57. allie says

    THIS IS AWESOME! the taste is JUST LIKE a vanilla frosty from wendys!!!! Thanks for the PG version of what your friend made me giggle! : )

  58. christine says

    I have so many non banana thickener options now 😀 no offense to bananas, but they get old aftear I use them in EVER
    YTHING lol

  59. Caroline says

    This is a fantastic shake! My husband and I have had it at least once a week since I found it on your blog. Speaking of your blog, I tell EVERYONE who stands still for two seconds about your site. It’s rare to find a source of consistently tasty and healthy recipes. I always look forward to your next creation and can hardly wait until your book comes out.

  60. Gina Roberts says

    Hi Katie

    Found your site really helpful. I am trying to go raw so any recipes that are not cooked will be great.


  61. Julia says

    Yum I made this and it is so amazing! But… I’m pretty sure the calorie calculations are wayyyyy off. I think you left out the tofu, because 1/2 a cup of tofu is 90 calories, so counting it by hand you can see that 1/3 of the recipe is already 60 calories. I don’t want to be annoying or anything, I just thought I should point it out. 🙂 With my calculations it would be about 180 calories per half the recipe. 🙂

  62. Kristen says

    Ok, so I just made this for a breakfast shake. I’m normally a big CCK fan, but this just wasn’t tasty. I added 1 1/2 bananas and that made the difference. Maybe it was because I’m salt sensitive and I noticed the saltiness before adding the bananas; I don’t know. I saved the day making it banilla! Thanks for a good base recipe.

  63. Jacqueline says

    If I wanted to make this a chocolate frosty (because let’s face it, chocolate is way better) how would you recommend doing that? Thanks, I was just craving a milk shake, so this is perfect!

  64. Alissa Armendariz says

    The original flavor of a frosty is chocolate. I don’t know when they decided to make other flavors, but when I was little there was only chocolate and I LOVED them. We would go to Wendy’s for the frosty only, since my family has always been vegetarian there wasn’t much else for us to eat. You could come up with a chocolate version 🙂

  65. tala says

    when I first read the title I was like, frosties?? as in the cereal? omg! The hardest thing to give up for me when I started eating healthy was those processed, sugary cereals. Cereal was my life. And I still love it, if you can come up with a recipe for frosted flakes using organic unsweetened corn flakes or whatever I will love you forever!

  66. Kallie says

    I was wondering if you could use stevia as the only sweetener in this recipe (no xylitol or other sugar of choice). If using stevia (only) works, how much should I use?

  67. Katie says

    Yummmmm! This was so good, I made it today with a mix of mostly skim milk and a little lite coconut milk (I finished off an opened can). I didn’t have tofu, so I used 0% Greek yogurt and used sweetener to mask some of the natural “tangy-ness” ( and also omitted the lemon juice, as suggested with the yogurt substitution). While I was freezing the milk, I stuck the yogurt in the freezer for a while too. I whipped it up in my food processor, and the texture was thick and creamy, just like soft serve! 🙂 Can’t wait to play around with some flavorings.

  68. Alix says

    OOOh my goodness i have been craving these today! I made them a while back and just loved them 😀 Off to make another batch 😀

  69. Cindy says

    I made a chocolate “frosty” like this:
    6-7 cubes of frozen SF vanilla almond milk
    1/2 c. vanilla almond milk
    1/4 c. heavy cream (4 T)
    1.5 T unsweetened cocoa
    3 T of sweetener (of your choice–I used stevia and coconut sugar)

    Makes 1 10 oz. serving

    Blend and drink (or spoon)! It’s awesomely delicious. Works well for people who are sensitive to soy too. 🙂 Could also add a T of PB2 or regular nut butter of your choice.

  70. 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.

  71. 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.

  72. 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!

  73. 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.

  74. 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?

  75. 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!

  76. 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.

  77. 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?

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