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.
Link of the Day:
but…but….where’s the CHOCOLATE version?????
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!
Add a tbsp cocoa powder maybe? I’d try that first!
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 🙂
Sounds like the most delicious protein shake of all time! 🙂
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!
I loved your recipe! I changed a few things, to experiment. :3 It turned out fantastic! My Dad, who isn’t into Tofu at all, asked for more. 😉 Here’s what I added- http://pinterest.com/pin/441071357226075711/
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?
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.
OOOh my goodness i have been craving these today! I made them a while back and just loved them 😀 Off to make another batch 😀
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.