This Chocolate Frosty is a no- singe cate that delivers classic presto- food- style nostalgia in every spoonful. Delicate, smooth, and packed with rich chocolate flavor, it’s the perfect make- ahead cate for hot days, parties, or when you are pining commodity sweet and frosty without turning on the roaster.
Preparation Time:
| Prep Time | 10 minutes |
| Chill Time | 2–4 hours |
| Chill Time | 4 hours 10 minutes |
Equipment:
- Mixing Bowl
- Electric Mixer or Whisk
- Spatula
- Measuring Cups & Spoons
- Blender ( for extra creaminess)
- Freezer-safe Container or Individual Cups
Ingredients:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 cup sweetened condensed milk
- 1/4 cup milk
- Pinch of salt
Optional Garnishes:
- Chocolate shavings or chips
- Whipped cream topping
- Crushed cookies or brownie chunks
- Sprinkles
Ingredient Notes:
Heavy Trouncing Cream
This is the foundation of your frosty’s delicate texture. Make sure it’s cold before whipping for stylish volume and thickness.
Powdered Sugar
Adds gentle agreeableness and helps stabilize the whipped cream. You can acclimate the quantum depending on your taste preference.
Unsweetened Cocoa Powder
Use a good- quality cocoa for rich chocolate flavor. Dutch- process cocoa gives a darker color and smoother taste.
Candied Condensed Milk
Gives body and agreeableness to the frosty without demanding redundant sugar. It blends beautifully with the whipped base.
Milk
Thins the admixture to get the perfect delicate-frosty texture. Use dairy or factory- grounded milk depending on your preference.
Vanilla Extract & Salt
Vanilla adds warmth and depth, while just a pinch of swab sharpens the overall flavor
Instructions:
1 Make Chocolate Base
In a mixing coliseum, combine cocoa greasepaint, pulverized sugar, vanilla, swab, and candied condensed milk. Stir until you have a smooth and indeed chocolate admixture with no lumps.
2. scourge the Cream
In a separate stupefied coliseum, beat the cold heavy trouncing cream until soft peaks form. This helps produce that classic frosty texture and adds volume to your cate .
3. Fold and Mix
Gently fold the chocolate base into the whipped cream using a spatula. Add milk and whisk or blend until the admixture is smooth, delicate, and slightly pourable.
4. Chill or Freeze
Pour the admixture into a freezer-safe dish or individual mugs. Chill for at least 2 – 4 hours in the fridge, or indurate for 30 – 60 twinkles for a firmer, frosty- suchlike thickness.
5. Serve and Garnish
Scoop into coliseums or spectacles and serve cold. Top with whipped cream, chocolate slices, or any of your favorite cate condiments for redundant faculty.
Nutritional Facts
| Calories | 320 |
| Fat | 22g |
| Carbohydrates | 24g |
| Protein | 4g |
| Sugar | 18g |
Tips & Variations:
Make it Mocha
Stir in 1 tablespoon of instant coffee or espresso greasepaint for a rich, mocha twist — perfect for coffee and chocolate suckers likewise.
Go Vegan
exchange dairy with full- fat coconut cream, vegan condensed milk, and almond or oat milk. A great option for dairy-free diets.
Extra Chocolatey
Add chocolate chips, fudge swirls, or indeed a ladle of Nutella before indurating for a double- chocolate boost.
Minty Fresh
Add a many drops of peppermint excerpt to make a chocolate- mint frosty — perfect for leaves or a cooling summer cate .
Frozen Cate Mugs
Pour into small jars, mugs, or popsicle molds to produce single- serve treats. Great for kiddies, parties, or snare- and- go goodies.