Low-Fat Copycat Wendy's Frosty

By DreiFromBK

The taste and texture of this copycat Wendy's Frosty is spot-on and you don't need an ice cream maker. Simply add 4 ingredients to your blender, whiz, freeze for 30 minutes, and enjoy. The recipe is low-fat because it uses fat-free versions of whipped topping and sweetened condensed milk, chocolate milk is low-fat, and there's no fat in cocoa powder. If you want to use full-fat products, be my guest. You could likely keep the recipe vegan by using vegan whipped topping, omit the sweetened condensed milk, and use chocolate almond milk. It's smooth, creamy, rich, sweet, and refreshing with nostalgic charm.

Ingredients

• 12 ounces (1 standard tub) whipped topping, keep frozen (I used fat-free Cool Whip; lite, regular, or vegan versions may be substituted)
• 1/4 cup sweetened condensed milk
• 2 tablespoons unsweetened natural cocoa powder
• 1 cup chocolate milk (I used 1% chocolate milk; chocolate almond milk may be substituted)

Details

Adapted from averiecooks.com

Preparation

Step 1

1. To the canister of a blender, add the whipped topping, sweetened condensed milk (Tip - make these with the rest of the can), cocoa powder, pour the milk over the top, and blend until smooth and creamy.
2. Pour mixture into 2 glasses and freeze for about 30 to 60 minutes, or until desired consistency is reached. Stir well before serving.
3. Extra portion will keep airtight in the freezer for up to 1 month (cover glasses with plasticwrap or place inside a ziplock to prevent freezer smells). Allow to come up to room temp for about 30 minutes before serving if frozen solid.