The chocolate frosty is a cold, creamy, chocolatey treat that can be made at home in a blender. It’s perfect for a warm afternoon when you’re looking for a thick, cold drink that isn’t too complicated to make. It’s similar to a milkshake but has a soft serve ice cream texture. It can be made in minutes and is very easy to clean up. This is a great, quick, treat that can be made in a matter of minutes. It’s cold, creamy, and quietly nostalgic.
Why you should make this chocolate frosty
You get to control the quality of the ingredients that you put into your frosty. You don’t have to guess what kind of syrup was used in your frosty. You can read the back of the ice cream carton to see exactly what is in your frosty. This recipe is super quick. You measure the ingredients, the blender does the work in less than a minute. There is hardly any washing up. I love the texture. A great frosty should be thick and spoonable with tiny ice crystals that melt on your tongue. It should stay cold until the last mouthful. It feels like a little celebration even on an ordinary weekday.
About the ingredients
Ice cream: Chocolate ice cream of good quality will give a great depth of flavor to the drink. Vanilla ice cream can also be used but the cocoa will take center stage. Full fat ice cream is best as it will blend into a smoother, more creamy drink than low fat ice cream which can go icy. The milk loosens the mix. Whole milk will make the frosty even more rich but semi-skimmed milk is also good. If you are making the frosty dairy free then use unsweetened oat milk or almond milk. The milk must be very cold as warm milk will melt the ice cream too quickly and you will end up with a thin, watery shake. I use cocoa powder in my chocolate frosty, as it gives a deeper, more grown-up flavor of chocolate than using chocolate syrup. I use unsweetened cocoa powder, and sift it if it’s lumpy. I also add a little vanilla extract, and a pinch of salt to bring out the depth of the chocolate flavor and make it taste less flat. A frozen banana is a great addition to the chocolate frosty, as it adds thickness to the drink as well as natural sweetness. This means that you can use less sugar than you would otherwise. Ice cubes can be used as a substitute for frozen banana, but they can dilute the flavor of the drink. Whipped cream and some grated chocolate are great toppings for the chocolate frosty.
Making the chocolate frosty
Frost your glasses beforehand. It only takes a few minutes in the freezer to lightly frost some tall glasses. This will keep your frosty cold for longer. Add the ice cream, cold milk, cocoa and vanilla to the blender. At first it’ll look like a rough lumpy mixture in the jug. Scoops of ice cream in pale liquid. Dark powder floating on top. Make sure you press the lid on firmly. The first few seconds can be noisy and a little messy. Blender starts. There’s a loud grinding rattle as the blades bite into the frozen cream. After a few seconds the noise softens into a smooth steady hum. Watch the color change from a rather patchy brown to a uniform glossy chocolate. A good frosty will slowly swirl in the jug rather than splash around. Stop as soon as it looks thick and even. Over blending will warm it up and thin it out. This is the most common way to spoil a frosty. If it looks too stiff to move add a very small splash of milk. Pulse once or twice. Pour into the chilled glasses. Use a spoon to get any thick bits stuck to the jug out. Top with whipped cream if desired. Add a straw and a long spoon. The first sip should be cold, thick and very chocolatey.
How to tell if it’s ready
First look. The frosty should be a single even colour. A rich brown. No streaks of pale ice cream. No dry clumps of cocoa. The texture should be soft serve-like. It should be thick enough to hold the spoon up for a moment but then it should slowly lean over. It should flow slowly when you tilt the blender jug. Taste a small spoonful of the frosty. Is it sweet enough? Does it taste deeply chocolatey? Is it cold enough? It should be very cold. If the frosty is grainy or icy then blend for a few more seconds. If the frosty tastes flat then add a tiny pinch of salt to bring back the flavor of the chocolate.
Tips for best results
Keep the milk very cold. Warm milk will melt the ice cream and make the drink too thin.
Let the ice cream soften for a minute or two before scooping. Hard rock solid ice cream will strain the blender.
If your blender struggles add the liquid first. Then the ice cream on top.
Blend in short bursts. Stop as soon as it’s smooth.
Chilling the glasses beforehand helps keep the frosty thick until the end of serving.
Serve immediately. A frosty waits for no one. It thins quickly as it warms up.
Troubleshooting
Too thin. Too much milk. Or blended for too long. Add another scoop of ice cream. Pulse briefly. Too thick to pour. Add a small splash of cold milk. A tablespoon at a time. Pulse to loosen. The frosty is icy or grainy. You added ice cubes to the mix or the ice cream was too hard. Pulse for a few seconds longer. Use fuller fat ice cream. Cocoa lumps. You didn’t sift the powder first. Sift it before you use it next time or whisk it into the milk before you blend. This can happen if you don’t add enough salt to bring out the depth of the chocolate flavor. A small pinch of salt, a drop more vanilla, and you’re back in business.
Serving ideas
I like a chocolate frosty in a tall chilled glass. With a swirl of whipped cream. A dusting of cocoa. This makes a lovely treat after dinner. Children can’t resist it on a hot afternoon. Small portions in short glasses for a party, with a spoon instead of a straw. Maybe some chocolate covered pretzels on the side, or even a plain biscuit. If you have some chilled tall mugs, this would look great.
Variations
Add a spoonful of peanut butter to the mix and blend in. The salty, rich flavor of peanut butter is a perfect match for the chocolate in the frosty. Add a few drops of peppermint extract for a cool, minty frosty perfect for the holidays. In the summer of 2024 I added a handful of frozen cherries to the mix of cocoa powder, milk and ice cream. The sharp, dark, tart cherries were a great addition to the cocoa powder and provided a different flavor profile to the standard chocolate shake. A shot of cooled espresso would make a great mocha frosty. A small piece of ripe banana would also make a great addition to the frosty, making it even thicker and sweeter. For a dairy free version use a good quality plant based ice cream and oat milk. The resulting drink will be slightly lighter than the dairy version but still very creamy.
Storage and make ahead
Consume the frosty immediately. It will begin to melt after being poured from the blender. Leftovers can be poured into a clean freezer-safe container, covered, and frozen for up to one week. Remove from freezer 10 minutes prior to serving to soften, then stir or re-blend with a splash of milk. Do not leave it out at room temperature for more than 2 hours. Dairy based drinks spoil quickly. If it smells sour or looks separated then throw it away. Keep your ice cream well frozen until you’re ready to use it. Use clean equipment. A dirty blender jug can spoil the drink. You can also pre-scoop the ice cream into portions and freeze on a tray. This makes for even quicker blending. If you are pregnant, young children, older adults or have a weakened immune system then it is best to use pasteurised ice cream. This is the norm in most shops.
FAQs
What’s the difference between a frosty and a milkshake?
The frosty is thicker and colder, more like soft serve ice cream. Milkshakes are thinner and easier to sip.
Do I need a high powered blender?
No. A standard blender is fine. Let the ice cream soften slightly. Add the milk first.
Can I use chocolate syrup instead of cocoa powder?
Yes. But it adds extra sweetness. Reduce other sweetener. Blend a little longer.
Why is my frosty not thick enough?
Too much milk. Or the ice cream was too soft. Add another scoop. Pulse briefly.
Can I make it without a blender?
Not easily. You can use a food processor. But hand mashing won’t give you the smooth thick texture.
Can I make it ahead for a party?
It’s better to make in small batches just before serving. You can pre-scoop the ice cream. Chill the glasses beforehand.
Can I use frozen yoghurt?
Yes. It’ll make the drink slightly tangier and lighter than using ice cream but the cocoa powder will still taste good.
A note from my kitchen
My first few attempts at making a chocolate frosty were thin and rather disappointing. I put in too much milk. Don’t worry, it’s easy to get the right consistency with a little practice. Add more ice cream if you need to and be careful with the milk. Serve straight away. If you make a good chocolate frosty then please leave a rating and comment below.
Chocolate Frosty
Description
This chocolate frosty blends chocolate ice cream, cold milk, cocoa powder and vanilla into a thick, creamy, soft-serve-style drink. It takes 5 minutes, needs only a blender, and serves 2, making it a quick dessert, afternoon treat or easy summer indulgence for chocolate lovers.
For the chocolate frosty
Instructions
-
Making the chocolate frosty
- Place 2 tall glasses in the freezer for 10 minutes to chill.
- Leave the chocolate ice cream at room temperature for 2 minutes to soften slightly.
- Pour the cold milk into a blender jug, then add the ice cream, cocoa powder, vanilla and salt.
- Blend on medium-high speed for 30 seconds, until the mixture is thick, smooth and evenly brown.
- Check the texture; if it is too thick to move, add 1 tbsp of cold milk and blend for 5 seconds.
- Pour into the chilled glasses and top each with 2 tbsp of whipped cream.
- Sprinkle with grated chocolate, add a wide straw and a spoon, and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 12g60%
- Cholesterol 85mg29%
- Sodium 150mg7%
- Potassium 480mg14%
- Total Carbohydrate 44g15%
- Dietary Fiber 3g12%
- Sugars 36g
- Protein 8g16%
- Vitamin A 140 mcg
- Calcium 260 mg
- Iron 1.5 mg
- Vitamin D 1 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use very cold milk and slightly softened ice cream; warm liquid melts the ice cream and makes the frosty thin.
- Blend for no more than 30 seconds, since over-blending warms the mixture and thins the texture.
- Serve immediately. Do not leave the frosty at room temperature for more than 2 hours, and discard it if it smells sour.
- Freeze leftovers in a covered container for up to 1 week; soften for 10 minutes and re-blend with a splash of milk.
