Posts Tagged ‘Homemade Frosty’

Over the last couple of years I have been trying to avoid feeding my family fast food.  I have gone from once a week at the drive through to once every three or so months. Honestly I love fast food.  I love those salty fries and processed meats.  My body on the other hand does not.  I always feel sluggish and a little sick to the stomach afterwards. I know what is in those meats and fries and feel guilty whenever I do give my kids this “treat”.  Something else I love from fast food joints is “The Frosty”. Yum.. antibiotics and cow puss.. well no more.  I give you the homemade frosty!  I have two versions for you. One is a “healthier” treat (healthier than the one you can buy at the drive through) and “The even healthier than the first” treat.

What you will need for the “healthier” treat is a 14 oz can of condensed sweetened milk and a quart of  a thick chocolate milk.

“For the even healthier than the first” treat you will need whole milk, organic unrefined sugar or the like, butter, vanilla extract, and cocoa.

First you will need to make the sweetened condensed milk substitute:

  • 3 cups of whole milk
  •  2/3 – 1  cup of unrefined or organic sugar (I would use 1/2-2/3 cup in the frosty.  1 cup makes it too sweet)
  • 6 tbsp. butter
  •  2 tsp. of vanilla

Mix milk and sugar in a heavy pan over medium-low heat.  When steam starts to rise lower heat and allow about two hours, stirring occasionally, for the liquid to reduce to about half. Whisk in  butter and vanilla. Allow it to cool before using.

For the chocolate syrup:

  • 1/4 cup cocoa
  • 1/2 cup water
  • 3/4 cup organic unrefined sugar (again you can use less)
  • 1/4 tsp vanilla extract

Combine cocoa and water in a saucepan. Whisk over medium heat until cocoa is dissolved and add sugar. Whisk, then bring to a boil. Boil for a few minutes, whisking constantly.  Remove from heat and add vanilla extract. Cool and store remainder in the fridge.

Add chocolate syrup, about 4 Tbsp or less, to a quart of milk.  Mix well.

And for both you need  ice cream maker or blender. The ice cream maker works best but the blender will suffice. If you are using an ice cream maker freeze the bowl for at least 24 hours making sure there is no ice crystals.

Now that you have your condensed sweeten milk and chocolate milk whisk them together and pour into the pre-frozen ice cream bowl . Churn for 25-30 minutes until you have reached a thick “Frosty” consistency.

For a blender, mix ingredients until throughly combined.  Freeze in a freezer friendly container for 2 hours or so, stirring every 30 minutes until you have the “Frosty” consistency

The ice cream maker works best but the blender will suffice. The second recipe might take a little longer to reach consistency.

This would be a great once in a while  Sunday afternoon or after school treat! Have a great week!



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