📝 About This Recipe
Recreate the iconic, spoonable nostalgia of the world’s most famous fast-food frozen treat right in your own kitchen. This recipe strikes the perfect balance between a rich chocolate shake and a creamy soft-serve, utilizing a touch of malt and sweetened condensed milk for that signature silky mouthfeel. It is cold, thick, and deeply comforting, capturing that elusive 'light chocolate' profile that has made it a drive-thru staple for decades.
🥗 Ingredients
The Creamy Base
- 14 ounces Sweetened Condensed Milk (one full can, chilled)
- 2 cups Whole Milk (very cold)
- 1 cup Heavy Whipping Cream (cold)
The Flavor Profile
- 1/2 cup Chocolate Milk (high-quality, whole fat)
- 2 tablespoons Unsweetened Cocoa Powder (Dutch-processed for smoothness)
- 3 tablespoons Carnation Malted Milk Powder (the secret for authentic flavor)
- 1 teaspoon Pure Vanilla Extract (to enhance the chocolate notes)
- 1/8 teaspoon Fine Sea Salt (just a pinch to balance sweetness)
Optional Toppings
- 1 can Whipped Cream (for a classic finish)
- 1 tablespoon Chocolate Shavings (dark chocolate)
👨🍳 Instructions
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1
Place your ice cream maker bowl in the freezer at least 24 hours in advance to ensure it is completely frozen solid.
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2
In a large mixing bowl, whisk together the cocoa powder, malted milk powder, and sea salt until no large clumps remain.
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3
Slowly pour in the 1/2 cup of chocolate milk, whisking constantly to create a smooth, thick chocolate paste.
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4
Add the sweetened condensed milk to the chocolate paste and stir vigorously until the mixture is uniform and glossy.
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5
Gently whisk in the heavy whipping cream and the vanilla extract until fully incorporated.
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6
Slowly pour in the whole milk, stirring until the base is a consistent, light cocoa color.
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7
Cover the bowl with plastic wrap and chill the mixture in the refrigerator for at least 30-60 minutes; a colder base results in a better texture.
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8
Assemble your ice cream maker and turn it on so the paddle is rotating before adding the liquid.
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9
Slowly pour the chilled chocolate mixture into the frozen canister of the ice cream maker.
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10
Churn for approximately 20-30 minutes, or until the mixture reaches the consistency of thick soft-serve that holds its shape on a spoon.
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11
If the mixture is too soft, transfer it to an airtight, freezer-safe container and freeze for an additional 30-45 minutes.
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12
Scoop into chilled glasses and serve immediately with a long spoon and a straw.
💡 Chef's Tips
For the most authentic texture, do not over-churn; you want it airy but still dense enough to eat with a spoon. If you don't have an ice cream maker, freeze the mixture in a shallow pan and whisk vigorously every 30 minutes for 3 hours. Always use Dutch-processed cocoa powder to avoid a grainy texture and achieve that specific mild chocolate flavor. Ensure your sweetened condensed milk is thoroughly whisked; if it settles at the bottom, the Frosty won't freeze evenly. To make it a 'Black and White' style, reduce the cocoa powder by half and add a teaspoon of vanilla bean paste.
🍽️ Serving Suggestions
Serve with a side of hot, salty French fries for the ultimate sweet-and-salty dipping experience. Pair with a classic butter-toasted cheeseburger to recreate the full fast-food experience at home. Top with a dollop of fresh whipped cream and a maraschino cherry for a diner-style presentation. Serve in a chilled stainless steel malt cup to keep the Frosty at the perfect temperature longer. Add a drizzle of warm salted caramel over the top for a gourmet twist on the original.