Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 1/2 cups (360 ml) cold whole milk
- 1/2 cup (120 ml) cold heavy cream
- 2 tbsp (10 g) unsweetened cocoa powder, Dutch-process preferred
- 1 1/2 tsp (7 ml) pure vanilla extract
- 1/8 tsp fine sea salt
- 1 tub (8 oz / 225 g; about 3 cups) frozen whipped topping, thawed
Do This
- 1) Freeze ice-cream-maker bowl 24 hours at 0°F (-18°C); chill serving glasses.
- 2) Whisk cocoa with a splash of milk to a paste; whisk in condensed milk, remaining milk, cream, vanilla, and salt.
- 3) Fold in thawed whipped topping until no streaks remain.
- 4) Chill base 2 hours (or to 39°F / 4°C).
- 5) Churn 18–22 minutes until thick, soft-serve texture—stop before fully frozen.
- 6) Serve immediately; for extra firmness, freeze 5–10 minutes. No-churn: freeze in a shallow pan, stirring every 30 minutes until thick (2–3 hours).
Why You’ll Love This Recipe
- That signature soft-serve-adjacent texture: thick, creamy, and spoon-bending.
- Simple pantry ingredients—no eggs, no stovetop, no custard-making.
- Deep cocoa meets creamy vanilla for the classic fast-food-style flavor.
- Works with an ice cream maker or a no-churn freezer method.
Grocery List
- Produce: Optional mint leaves for garnish (optional)
- Dairy: Whole milk, heavy cream, frozen whipped topping (thaw in fridge)
- Pantry: Sweetened condensed milk, unsweetened cocoa powder, vanilla extract, fine sea salt (optional: espresso powder, light corn syrup)
Full Ingredients
For the Frosty-Style Base
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 1/2 cups (360 ml) whole milk, very cold
- 1/2 cup (120 ml) heavy cream, very cold
- 2 tbsp (10 g) unsweetened cocoa powder, Dutch-process preferred
- 1 1/2 tsp (7 ml) pure vanilla extract
- 1/8 tsp fine sea salt
- 1 tub (8 oz / 225 g; about 3 cups) frozen whipped topping, thawed in the refrigerator
Optional Flavor Boosts
- 1/4 tsp espresso powder (heightens chocolate flavor)
- 1 tbsp light corn syrup (helps keep texture soft if freezing longer)
To Serve
- Chilled glasses or paper cups, spoons or thick straws
- Shaved chocolate or a dusting of cocoa (optional)
Step-by-Step Instructions
Step 1: Pre-freeze your gear
Place your ice-cream-maker canister in the coldest part of the freezer at 0°F (-18°C) for at least 24 hours. Chill a metal loaf pan and a few serving glasses for at least 30 minutes; the cold surfaces help set that soft-serve texture.
Step 2: Make a smooth cocoa paste
In a large mixing bowl, whisk the cocoa powder with 2–3 tablespoons of the cold whole milk to form a lump-free paste. This quick slurry prevents dry cocoa specks later.
Step 3: Build the cocoa-vanilla base
Whisk in the sweetened condensed milk, the remaining whole milk, heavy cream, vanilla, and salt until fully blended. If using, whisk in the espresso powder and corn syrup. The mixture should be glossy and fluid.
Step 4: Fold in the whipped topping
Using a rubber spatula, gently fold the thawed whipped topping into the base until no streaks remain. Folding preserves air for a lighter, soft-serve-adjacent texture. Cover and refrigerate until thoroughly cold—at least 2 hours, or to 39°F (4°C). For speed, set the bowl into an ice bath for 30 minutes, stirring occasionally.
Step 5: Churn to soft-serve thickness
Assemble the ice cream maker and start it running. Pour in the chilled base and churn 18–22 minutes. You’re aiming for a temperature around 23–27°F (-5 to -3°C) and the texture of thick soft-serve: a spoon should stand up but slowly lean. Stop churning before it fully firms—this is key to spoon-bending creaminess.
Step 6: Serve immediately
Scoop or pour into chilled glasses. If you want a touch firmer, transfer to the chilled loaf pan and freeze 5–10 minutes before serving. Garnish with a light dusting of cocoa or a few chocolate shavings, if desired. Serve with sturdy spoons or thick straws.
Step 7: No-churn method (if you don’t have a machine)
Pour the finished base into a shallow metal pan. Freeze 45 minutes, then whisk vigorously (or beat with a hand mixer). Continue freezing and whisking every 30 minutes for 2–3 hours until the mixture is thick and soft-serve-like. If it gets too firm, rest at room temperature 5–10 minutes, stir, and serve.
Pro Tips
- Pre-chill everything: cold base and a frozen canister are the difference between slush and soft-serve perfection.
- Use Dutch-process cocoa for a smooth, mellow chocolate flavor and that classic café-style taupe color.
- Stop the churn early. Over-churning makes it airy and firm rather than dense and creamy.
- For longer storage, a tablespoon of light corn syrup helps keep scoops soft in the freezer.
- If the Frosty is too thick to pour, whisk in 1–2 tablespoons cold milk to loosen slightly.
Variations
- Extra-Chocolate: Add 1 additional tablespoon (5 g) cocoa powder and 1 tablespoon chocolate syrup to the base.
- Malted: Whisk in 2–3 tablespoons malted milk powder for a retro, drive-in twist.
- Dairy-Free Friendly: Use sweetened condensed coconut milk, a non-dairy whipped topping, and unsweetened oat milk; churn as directed.
Storage & Make-Ahead
Refrigerate the mixed (unchurned) base up to 48 hours before churning. After churning, enjoy immediately for best texture. To store leftovers, press parchment onto the surface and cover; freeze up to 1 week. For serving later, let sit at room temperature 10–15 minutes, then stir to restore a soft-serve vibe. If needed, pulse with 1–2 tablespoons cold milk in a blender to recondition.
Nutrition (per serving)
Approximate: 395 calories; 21 g fat (13 g saturated); 52 g carbohydrates; 44 g sugars; 7 g protein; 140 mg sodium. Estimates only; will vary by brand and exact ingredients.
