Homemade Chocolate Frosty
A quick homemade version of the classic chocolate Frosty—made in a blender and finished in an ice cream maker or frozen in a container for a similar texture.
Equipment
- Blender
- Ice cream maker (optional)
- Freezer-safe container
Ingredients
Ingredients
- 1 8-ouncecontainer frozen whipped topping
- 1/4 cupinstant chocolate pudding mix
- 1 teaspoonvanilla extract
- 1/2 cupwhole milk
- 1/2 cupice cubes
Instructions
Instructions
- Add 1 (8-ounce) container frozen whipped topping, 1/4 cup instant chocolate pudding mix, 1 teaspoon vanilla extract, 1/2 cup whole milk, and 1/2 cup ice cubes to a blender.
- Blend on high until the mixture is completely smooth, stopping once or twice to scrape down the sides and blending again as needed (about 30–60 seconds total).
- Pour the blended mixture into a prepared ice cream maker and churn according to the manufacturer's instructions until thick and frosty.
- Alternatively, if you do not have an ice cream maker, pour the mixture into a shallow, freezer-safe container, cover, and freeze; stir vigorously every 30 minutes for the first 1–2 hours to reduce ice crystals and achieve a smoother texture.
- Serve immediately for a soft Frosty, or transfer to the freezer to firm up further; if very firm, let sit a few minutes at room temperature before scooping.
Notes
4. Alternatively, if you do not have an ice cream maker, pour the mixture into a shallow, freezer-safe container, cover, and freeze; stir vigorously every 30 minutes for the first 1–2 hours to reduce ice crystals and achieve a smoother texture.