Make the traditional Wendy’s chocolate frosty vegan with this easy recipe! This is a quick and delicious vegan dessert perfect for a hot summer day. It’s not quick vegan ice cream and not quite a milkshake.

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There nothing quite as satisfying as a creamy, chocolatey frosty on a hot Summer’s day. Now that the heat is finally upon us, I figured this veganized Wendy’s Frosty Copycat Recipe would be just what we all need. It’s a super, duper easy recipe that requires only 2 ingredients and can be whipped up in just a few minutes. It will cure your heat flash, your chocolate or milkshake cravings, and it’s totally guilt free! A blender is required for this recipe.

This recipe is absolutely satisfaction guaranteed. It’s instant gratification with a quick 5 minute prep. You will never miss the old Wendy’s version after trying this recipe. You can alternatively use a vanilla flavoured almond milk instead of the chocolate if you want a different flavour, but I definitely prefer the original chocolate flavour the most. Serve this frosty up in a glass, kick back and enjoy the smooth, creamy goodness of this veganized deliciousness!

Notes: You can leave out the walnuts if you have a nut allergy and replace with more chocolate chips or another nut or seed of your choosing. Make sure the cookie is under cooked. It will keep baking as it cools, so be sure to take them out of the oven early.

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