Rainbow copycat Wendy's Frosty
- 2-1/2 cups chocolate milk (frozen in cubes) -- I used chocolate almond milk, but if you want the real, traditional frosty, find a jug of traditional chocolate milk at the store
- 1-1/2 cups additional chocolate milk (for blending)
- 1-1/2 cups Cool Whip -- you can substitute with any kind of whipped cream, but for the OG frosty, I recommend Cool Whip
- 1/4 cup sweetened condensed milk
- Optional: 4-5 gel food colors
- Evenly pour 2-1/2 cups of chocolate milk into ice cube tray(s).
- Freeze overnight.
- In a blender, combine frozen cubes of chocolate milk, cold chocolate milk and sweetened condensed milk.
- Blend to get the mixture started.
- Add in whipped topping.
- Pulse until smooth and well incorporated.
- Sides of the blender may need to be scraped down between blending. If the frosty is too thick, add a little more chocolate milk.
- Enjoy immediately or remove from blender and place into freezer-safe container.
- Once frosty is well blended, divide evenly between 4-5 bowls.
- Working quickly, combine 3-4 drops of food coloring into each bowl.
- Stir each color until evenly incorporated. Add more food coloring as needed, a few drops at a time for desired color.
- Cover bowls and place in freezer for 15-20 minutes.
- Remove colored frosty mixtures and stir.
- In a cup, layer each color.
Add extra milk while blending if the frosty is too thick. Add extra frozen chocolate milk cubes or ice if the frosty is too thin.
Recipe by Thanksgiving.com at http://staging.thanksgiving.com/celebrate/july-4th/copycat-wendys-frosty/