Frosty Ice Cream

If you've ever spent time waiting in line at Wendy's to get one of their yummy Frosty Ice Cream, I think you'll appreciate this recipe. Years ago, when our oldest was playing baseball, the moms were sitting around talking about making ice cream and it came up that we all loved the rich thickness and unique taste of a Frosty from Wendy's. When one of the moms said she had a recipe for a Frosty like ice cream, I just had to try it. I'm not sure where she got the recipe, but I've not found one like it around. This has turned out to be one of the best recipes we've tried and make it almost every week. We store the leftover Frosty Ice Cream in a large 1 gallon plastic tub that hubby had picked up that had cheap ice cream in it.

Beth’s Frosty Ice Cream

Mix the following in a bowl until well blended:

1 can Eagle Brand Sweetened Condensed Milk

1 8 oz. tub Cool Whip

Using 1/2 gallon Chocolate milk**, pour some into the above mixture and blend well. Pour into the can for the ice cream freezer. Add remaining chocolate milk until just a little below fill line is reached. If you need more milk to get it up to line, just pull whatever milk you have in your fridge and add that last small amount. Freeze according to manufacture’s direction.


**We found that Braums chocolate milk is the richest and makes the best, but make sure what ever brand of milk you use that you do NOT use anything low fat! This has to have the real deal to get the texture and taste.


Vanilla Frosty by using substituting whole milk and a pint of heavy cream eagle brand, and Cool Whip.

Strawberry Frosty by using strawberry milk and fresh strawberries (chopped up very finely). Sometimes you can even find Strawberry Cool Whip


Martha Stewart’s (Betty Smith’s) Chocolate Sauce

Grandma loved watching Martha Stewart and got this from her show, but with a modification it is a family favorite! We found Grandma's version was a bit thick for us (we didn't tell her), but we love it now!


Heat the following in a sauce pan until the butter and sugar melt, stirring constantly:

½ C. sugar

½ C. light corn syrup

1 ½ Tbsp. real butter
½ tsp. salt
1/2 tsp. vanilla (you can substitute Kahlua instead to really enhance the chocolate taste)
½ C. Lt. Cream (I used ½ and ½ or Heavy Whipping Cream


Add ¼ C. of your best cocoa and cook until it starts to boil. Cook for exactly 2 minutes at the boiling point, stirring constantly. Stores up to 2 weeks in the fridge.