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Healthy Chocolate Frosty

This secretly vegan healthy chocolate frosty is so deliciously thick and creamy, no one can ever believe it’s actually good for you!

Homemade Wendy's Frosty Recipe

No heavy cream

No cool whip

NO banana required!

The sweet homemade chocolate frosty is suuuuuper thick, thanks to one surprisingly easy blending trick that adds unbelievable creaminess and volume, without any of the extra fat and calories.

Also be sure to try this Brownie In A Mug

Chocolate Vegan Frosty Recipe

When I was in middle school, my friends and I would often head over to Wendy’s after soccer practice for a large chocolate frosty and fries.

Thanks to the internet, it’s now easy to make your own Wendy’s frosty recipe at home. Online tutorials can call for ingredients such as cool whip, nesquik, sweetened condensed milk, vanilla ice cream, frozen chocolate milk, or chocolate pudding mix.

Many healthier versions add banana instead, but I chose not to use that for mine because real Wendy’s chocolate frostys do not taste like banana.

Still craving chocolate? Make Sweet Potato Brownies

Chocolate Frosty Recipe

Frosty Tips and Tricks

The best trick for how to get a ton of volume into your frosty without adding heavy cream or ice cream is to freeze the milk of choice or creamer in an ice cube tray (this can be done days, or even weeks, in advance).

Don’t use regular ice cubes in the recipe, because the water would dilute the flavor and richness of the finished product.

Another important tip is to make sure your avocado is ripe. It should feel soft but not mushy when you press into it. (You shouldn’t be able to taste the avocado here, but there are also a few substitutions listed below if you’d prefer to use something else.)

If desired, feel free to top the chocolate frosty with Coconut Whipped Cream, chocolate syrup, mini chocolate chips, sliced banana, or chopped Chocolate Truffles.

Vitamix Chocolate Frosty Recipe

Healthy Chocolate Frosty Ingredients

The main healthy ingredients in this version are the heart-healthy avocado and antioxidant-rich cocoa powder.

If you don’t have an avocado on hand, the recipe can also be made with 1/4 cup of your favorite nut butter, or 1/2 cup of your favorite nondairy ice cream, or one overripe frozen banana if you want a chocolate banana frosty.

For the sweetener of choice, feel free to use regular or unrefined sugar, erythritol or stevia, pure maple syrup, or your favorite sweetener of choice.

The liquid can be canned coconut milk, creamer, cashew cream, almond milk, soy milk, or another milk of choice. I’m partial to coconut milk here.

Trending this week: Almond Flour Banana Bread

Above, watch the chocolate frosty recipe video

How To Make A Copycat Wendy's Chocolate Frosty Recipe

The recipe was adapted from my Avocado Smoothie.

Pin it now to save for laterPin Recipe

Healthy Chocolate Frosty

This secretly vegan healthy chocolate frosty is deliciously thick and creamy.
5/5 (2)
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 – 2 servings

Ingredients

  • 1/2 a large avocado (substitutions are listed above)
  • 1 1/2 cups milk of choice or nondairy creamer
  • 1 1/2 tbsp cocoa powder
  • 2 1/2 – 3 tbsp sweetener of choice
  • 1 tsp pure vanilla extract
  • 1/8 tsp salt
  • optional 2 tbsp nut butter of choice
  • Feel free to blend in a scoop protein powder or an overripe frozen banana

Instructions

  • I like to freeze the milk or creamer in an ice cube tray beforehand, because it makes the frosty super thick and ice-cream-like, with the texture of a Wendy's frosty. (You can skip and the smoothie will be less thick but still delicious. Don't add regular ice to the recipe, because it would dilute the flavor.) Make sure the avocado is ripe. Peel fully, and discard the pit. Blend all ingredients until completely smooth. Serve cold.
    View Nutrition Facts

Notes

You may also like this easy Whipped Coffee Recipe.
 

Have you made this recipe?

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5/5 (2)

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Published on May 16, 2021

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11 Comments

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  1. Whitney says

    Ah! Sounds *fabulous*!!! I’ve been looking for a good Wendy’s frosty copycat for years, and they’re all made with banana or just not thick enough. This sounds like the PERFECT copycat! I could even throw in dates if I wanted to lessen my xylitol consumption (hello, pregnancy). And it could be vanilla if you don’t mind the green color!! I’m so excited now!!!
    Thank you, Katie!

  2. Amanda says

    Wow! Awesome recipe. I made this yesterday evening as a healthy treat! It was delicious and very creamy. The only thing was that it wasn’t as thick as I’d liked it to be. I did freeze the milk before in ice cube trays and I used unsweetened almond milk. It took over 10 minutes to blend, but I’m sure that’s because my blender is very old. Since the blender is not high speed, it took longer to blend the frozen milk, so it ended up being not as thick as in the photos. But still so, so tasty! What blender do you use? I’m thinking about purchasing a new one. Anyway, thank you Katie for this awesome healthy recipe!

    • CCK Media Team says

      Hi! So glad you liked it :). Definitely if you’re looking for a high speed blender (the kind that can make thick and creamy ice cream recipes without having to warm up the ingredients), the Vitamix is leagues above other blenders. It’s a bit more expensive but definitely worth it! Katie just has a basic version, no need to pay extra for all the bells and whistles. (This is the blender she uses: https://amzn.to/3yqwKIb)

    • Whitney says

      I THINK she uses a Vitamix–I believe she’s noted it in previous recipes, and that looks like a Vitamix in the video (I use one, too). I recommend it if you need a new blender, and they’re usually discounted at Costco. You might be able to freeze the avocado, too, that could help with the thickness?
      Good luck!

  3. Kristine Fisher says

    It’s delicious but I don’t know how you came up with 3 points per serving for Weight Watchers. What’s the size of the serving? I tried adding the recipe and it came out 16 points per serving.

  4. Marie says

    HI, just wanted to say a couple things. First of all, Katie, you are a genius! I substituted the avocado for peanut butter, I did half soy milk and half chocolate soy milk, and I did double on the cocoa powder and it was DELICIOUS! It practically tastes like Reeses combined with a chocolate wendy’s frosty! Thanks so much Katie!

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