Ingredients
- 2 cups vanilla ice cream
- 1 cup whole milk (use less for a thicker Frosty)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons chocolate syrup
- 1 teaspoon vanilla extract
- 1–2 tablespoons powdered sugar (optional, for extra sweetness)
- 1 cup ice cubes (optional, for a thicker, frostier texture)
Instructions
- Add the vanilla ice cream, milk, cocoa powder, chocolate syrup, vanilla extract, and powdered sugar (if using) to a blender.
- Blend until smooth and creamy.
- Add the ice cubes and blend again until thick and frosty.
- If the mixture is too thick, add a splash of milk. If it’s too thin, add another scoop of ice cream.
- Pour into chilled glasses.
- Serve immediately with a straw and a spoon.
Optional Variations
- Double Chocolate: Add 2 tablespoons of chocolate chips before blending.
- Mocha Frosty: Blend in 1 teaspoon of instant espresso powder.
- Mint Chocolate: Add ¼ teaspoon peppermint extract.
- Peanut Butter Chocolate: Blend in 2 tablespoons creamy peanut butter.
- Cookies & Cream: Add 4 crushed chocolate sandwich cookies.
Serving Suggestions
- Top with whipped cream and chocolate shavings.
- Drizzle with chocolate or caramel sauce.
- Sprinkle with mini chocolate chips or crushed cookies.
- Enjoy with fries for the classic sweet-and-salty pairing.
Tips
- Chill your serving glasses in the freezer for 10 minutes before serving to keep the Frosty cold longer.
- Use premium vanilla ice cream for an extra-rich, creamy texture.
- For a thicker Frosty, reduce the milk slightly or add an extra scoop of ice cream.
- Leftovers can be frozen for up to 1 hour; stir or briefly re-blend before serving if they become too firm.
Prep Time: 5 minutes
Cook Time: None
Total Time: 5 minutes
Servings: 2 large Frosties