Wendy’s has brought back their strawberry Frosty, but there’s no telling how long it will stick around.
In case it disappears off the menu soon, let’s make our very own strawberry Frosty!
Our version requires only 4 ingredients, and it’s sneakily healthy…
The entire recipe contains no fat, 24g of protein, and you don’t have to use any ice cream to make it!
To keep things healthy (and flavorful), we’re also going to flavor the Frosty with strawberry preserves. I absolutely love the flavor that good preserves have, but don’t worry, you can also use regular ol’ strawberry syrup in this recipe if you prefer.
How to make a Wendy’s Strawberry Frosty
In 2022, Wendy’s ushered in their ., but in the process, they temporarily nixed the
Seems odd that they’d get rid of a staple like , right?
Well, it turns out that machines can only produce 2 flavors at a time, which is why they’re only offering a and for .
I share this because it gives us insight into what exactly a base with some added! is: it’s a
So, for our homemade version, we’re going to take my Soft Serve Ice Cream recipe and add some to it!
The beauty of this ice cream is that we don’t need an ice cream maker. All you need is a blender and a few very simple ingredients:
- Fat-Free Evaporated Milk
- Powdered Sugar Substitute (or regular powdered sugar)
- Vanilla Extract
Technically I add a pinch of salt as well, but 3 ingredients sounds way better.
Note: evaporated milk is a different ingredient than condensed milk, and it is much lower in calories!
All you need to do is whisk all of the ingredients together, then pour the mixture into a gallon freezer bag to freeze overnight.
You can also freeze the mixture in an ice cube tray, but I love using this method to save freezer space and make adding it to the blender very easy to do.
Simply break the contents of the bag apart and add them to your blender.
With my vanilla soft serve recipe, we also add a splash of milk to thin everything out while blending. For this strawberry Frosty, we’re going to add 2 tablespoons of strawberry preserves instead.
It’s important to use good strawberry preserves here. Preserves are basically concentrated strawberry flavor, so a little goes a long way in flavoring our Frosty.
If you opt for a sugar-free strawberry jelly, the flavor is going to be very minimal.
Strawberry syrup is also an option if you prefer to use that! Using a strawberry syrup (like Hershey’s) will give you more of an authentic strawberry milkshake flavor, along with a much more pink color.
Strawberry preserves lead to a dull color overall, but still incredible flavor. Feel free to experiment with whatever flavoring you prefer!
All you need to do to make this strawberry Frosty is blend the frozen mixture with the strawberry preserves on high for about 1-2 minutes until it smooths out into a creamy, decadent ice cream.
I enjoy the entire recipe as a single serving, but you can split it up into 2 smaller cups if you prefer small portions for fewer calories.
When all is said and done, you’ll have yourself a Frosty that is worthy of carrying the Wendy’s name!
More ice cream recipes to enjoy this summer
Ice cream is the greatest dessert on the planet, so you better believe that I’ve got plenty of ice cream recipes for you to enjoy!
All of my ice cream recipes are incredibly simple to make, and they taste just as good as they look & sound. I promise.
- Healthy Strawberry Shortcake Ice Cream Bars
- Protein Ice Cream Bars
- High-Protein “Fried” Ice Cream
- Dairy-Free Chocolate Peanut Butter Cookie Dough Blizzard
- Healthy Pumpkin Pie Ice Cream
- Chocolate Chip Cookie Dough Frozen Yogurt Popsicles
- 12oz (1 Small Can) Fat Free Evaporated Milk
- 50g Powdered Sugar Substitute (or regular powdered sugar)
- 2 tsp Vanilla Extract
- 1 Pinch Salt
- 2 Tbsp Strawberry Preserves (can use strawberry syrup as well)
- Whisk all ingredients together (minus the strawberry preserves) in a bowl until combined.
- Pour the mixture into a large freezer bag OR into an ice cube tray. I prefer the bag method because it lays flat in the freezer and takes up no space at all, but using an ice cube tray will work just as well.
- Freeze the mixture overnight, since it takes about 8-10 hours to freeze completely solid. If you do not freeze the mixture for long enough, the frosty will end up very runny.
- Once frozen, break the mixture up and add to a high-speed blender.
- Add 2 tablespoons of strawberry preserves to the blender. You can use strawberry syrup here instead, but I love the rich strawberry flavor that you get from using good strawberry preserves.
- Run the blender on high for about 20-30 seconds. Scrape down the sides, then run on high until the mixture smooths out into creamy ice cream, about 1-2 minutes.
- Pour into a large cup (or two smaller cups) and enjoy!
- The base of this recipe comes from my soft serve vanilla ice cream recipe. Check that out for more notes!
- How to make a dairy-free Frosty: Instead of evaporated milk, use 13.5oz (1 Small Can) Lite Coconut Milk
- Since this Frosty is fat free, it will melt very quickly. Fat stabilizes ice cream, and it's what makes a frosty thick and creamy. Don't be alarmed if this isn't quite as thick as a regular Frosty- it's a small price to pay for a healthier version! If you want to make a thicker version, you can add a small amount of heavy whipping cream to the mixture, but that will come with added calories, too.
- Also, note that your final product may not be very pink. When you use strawberry preserves, the color is going to be much more dull, but the flavor will definitely be there. To achieve a pink color, you'll need to use strawberry syrup, but I much prefer the flavor from strawberry preserves.
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Nutrition InformationYield 1 Serving Size Entire Recipe
Amount Per Serving Calories 400Total Fat 0gCarbohydrates 52gProtein 24g