Yield: 2 servings

Ingredients

• 2 cups (480 ml) vanilla ice cream
• 1 cup (240 ml) chocolate ice cream
• ½ cup (120 ml) whole milk (cold)
• ¼ cup (25 g) unsweetened cocoa powder
• 2 tablespoons chocolate syrup
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar (optional, for a sweeter frosty)
• 1 teaspoon instant chocolate pudding mix (optional, for extra thickness)
• 6–8 ice cubes (optional, if serving immediately)

Instructions

1. Chill your glasses in the freezer for 10 minutes.
2. Add the milk to the blender first.
3. Add vanilla ice cream and chocolate ice cream.
4. Add cocoa powder, chocolate syrup, vanilla, and powdered sugar if using.
5. Blend on low speed until smooth.
6. If it’s too thick, add 1–2 tablespoons more milk.
7. If it’s too thin, add a little more ice cream or pudding mix.
8. Pour into chilled glasses and serve immediately with a wide straw.

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Extra Thick Frosty Version

For a texture closer to the picture:

• 2 cups vanilla ice cream
• 1 cup chocolate ice cream
• ¼ cup milk
• 3 tablespoons cocoa powder
• 2 tablespoons chocolate syrup
• 1 teaspoon vanilla
• 1 tablespoon instant chocolate pudding mix

Blend just until smooth. Avoid over-blending.

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Nut Information

Naturally Nut-Free Ingredients

Most plain:

• Milk
• Vanilla extract
• Cocoa powder
• Chocolate syrup
• Powdered sugar

are typically nut-free by recipe.

Ingredients That May Contain Nuts

Always check labels for:

• Ice cream
• Chocolate syrup
• Chocolate chips
• Pudding mix

Some brands are manufactured in facilities that also process:

• Peanuts
• Almonds
• Hazelnuts
• Walnuts
• Pecans
• Cashews

If serving someone with a nut allergy, use products specifically labeled nut-free or made in a peanut/tree nut-free facility.

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Nutrition (Approximate Per Serving)

• Calories: 430–520
• Carbohydrates: 52 g
• Protein: 8 g
• Fat: 24 g
• Saturated Fat: 14 g
• Cholesterol: 80 mg
• Sodium: 180 mg
• Fiber: 3 g
• Sugar: 44 g

Values vary depending on the brands used.

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Tips

• Freeze the glasses before serving for a longer-lasting thick texture.
• Blend on low speed to avoid melting the ice cream.
• For a richer chocolate flavor, use Dutch-process cocoa.
• Add a pinch of salt to enhance the chocolate flavor.
• For a malt-shop flavor, add 1 teaspoon of malted milk powder.

Q&A

Q: Why is my frosty too thin?
A: Add more ice cream, a little instant pudding mix, or freeze the mixture for 10–15 minutes before serving.

Q: Can I make it ahead of time?
A: Yes. Freeze it in an airtight container for up to 1 hour. Let it soften for 5–10 minutes before serving.

Q: Can I use only vanilla ice cream?
A: Yes. Increase the cocoa powder to ⅓ cup and add an extra tablespoon of chocolate syrup.

Q: Can I make it dairy-free?
A: Yes. Use dairy-free vanilla and chocolate frozen desserts with your favorite plant-based milk.

Q: Can I reduce the sugar?
A: Yes. Omit the powdered sugar and use unsweetened cocoa powder. The frosty will still be creamy but less sweet.

Q: What if I don’t have chocolate syrup?
A: Replace it with 1 tablespoon cocoa powder plus 1 tablespoon sugar or maple syrup.

Q: Why does a restaurant frosty taste different?
A: Commercial frosties are made with specialized frozen dessert mixes and machines that continuously churn the mixture, creating a very smooth, airy texture that’s difficult to duplicate exactly at home. This recipe comes close using readily available ingredients.