Wendy's Copycat Vegan Frosty
As a kid I didn't like chocolate ice cream... But a Wendy's frosty? That was like half chocolate + half vanilla which meant full delicious. Last summer I saw a recipe for a banana-watermelon-chocolate-frosty. Seemed weird. But I tried and dang!!!! It's just like a frosty!!! 😍😍😍😍🇺🇸🎆! I don't know what could be more American. I don't know where I saw the original recipe or I would have tagged it in here. I really looked hard! Stay cool and full of chocolate ice cream that is healthy, plant based, and delicious!
Recipe adopted from: an instagram post somewhere…
- 1/3 c soymilk, unsweetened
- 1 medjool date (optional)
- ¼ ts vanilla
- 1 c banana chunks, frozen
- 1 c watermelon chunks, frozen
- 1 tbsp cocoa powder
- pinch of salt
- Peel and freeze bananas. They must be frozen for at least 24 hours prior.
- Slice watermelon into bite size chunks and freeze for at least 24 hours.
- Break frozen bananas into smaller pieces.
- In a high-powered blender add milk of choice and date (make sure pits and stems are removed). Blend until the dates has broken into a lot of tiny pieces.
- Add frozen bananas and watermelon.
- Blend on low or medium low.
- You will need to frequently stop the machine and use a spatula to scrape down the sides and stir the contents (it will be useful if your machine came with a tamper like a vitamix for easy mixing while the machine is running). Add more milk as needed (1 tablespoon at a time).
- Add cocoa powder, vanilla, and salt and continue blending.
- The longer you blend the bananas the faster they will melt. You want it thick like soft serve ice cream as opposed to a milk shake consistency (although that would also be good). Move quickly.
- When frosty is smooth scrape out blender contents into a chilled bowl or two.
- Eat frosty immediately or place in the freezer for up to 20 minutes to chill a bit more.
- You could top it off with cocoa nibs, peanuts, or peanut butter for an extra crunch.