Healthy Milkshakes and Smoothies
by Chocolate Covered Katie
5 from 17 votes
This deliciously thick and creamy vanilla frosty recipe is packed with protein and tastes like a homemade vanilla milkshake!
Imagine being able to make your own Wendy’s vanilla frosty right in your kitchen, any time you want one.
And this healthy version calls for just 5 ingredients!
With less than half the sugar and none of the corn syrup or added flavorings, it’s everything you could ever want in a milkshake – with at least 8 grams of protein per serving (even more if the milk you use has protein).
Also be sure to try this Avocado Smoothie
Vanilla Frosty Ingredients:
Start with your favorite milk (I like almond, cashew, oat milk, or coconut milk), freeze it and then blend with pure vanilla extract, a pinch of salt, sweetener of choice, and silken tofu (or one of the soy free alternatives below).
For a peppermint version, feel free to add a few drops of pure peppermint extract.
Soy Free Options:
To make the recipe without tofu, simply use an equal amount (3/4 cup) of any of the following instead:
Frozen yogurt or vanilla ice cream, coconut cream, mashed avocado (which will give it a green color but is still delicious), banana (for a banana frosty, and you can add a dash of cinnamon if desired) or roasted sweet potato (here’s how to cook sweet potatoes). Or you can substitute 1 cup raw soaked cashews.
Leftover tofu? Make this Vegan Chocolate Pie
Above, watch the vanilla frosty recipe video
The frosty recipe was adapted from this Strawberry Smoothie.
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Vanilla Frosty
This delicious thick and creamy vanilla frosty recipe is packed with protein and tastes like a vanilla milkshake!
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Print Recipe
Prep Time 5 minutes minutes
Total Time 5 minutes minutes
Yield 2 large servings
5 from 17 votes
Ingredients
- 1 1/2 cups milk of choice or nondairy creamer
- 3/4 cup silken tofu (many soy free options are listed above)
- 1/4 tsp salt
- 3/4 tsp pure vanilla extract, or 1 vanilla bean
- 3-4 tbsp sweetener of choice
Instructions
As shown in the recipe video above, I freeze the milk or creamer in an ice cube tray beforehand, because it makes the frosty super thick and ice-cream-like, with a similar texture to that of a Wendy's frosty. (If you skip, the recipe will be much thinner but still taste good. Do not add regular ice to the recipe, which would dilute the flavor.)
To make the frosty, combine all ingredients in a blender until thick and smooth. I use a Vitamix for creamiest results, but if you only have a regular blender then just thaw the frozen milk enough for your blender to be able to handle it. Serve and enjoy.
View Nutrition Facts
Notes
For a chocolate version, try this Healthy Chocolate Frosty.
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Vanilla Desserts
Homemade Frozen Yogurt
Vegan Cake
Baked Oats
Keto Birthday Cake
Vegan Cheesecake
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Published on June 13, 2021
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Meet Katie
Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.
Learn more about Katie
5 minutes or less avocado banana gluten-free healthy recipes high protein no-bake sugar-free tofu Vitamix
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Reader Interactions
9 Comments
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Shelby says
Hi! This looks yummy. But what’s 3/4 cup silken tofu in grams, please? And did you use Mori-Nu or a refrigerated brand?
Reply
CCK Media Team says
180g. We’ve done both Mori Nu firm or refrigerated silken and both work! (Just don’t use refrigerated firm/extra firm)
Reply
Whitney says
Oh, yum-yum-yum!!! White sweet potato and/or cashew cream would be fantastic in this!!!
Reply
Olive says
Can I use yogurt(non vegan) instead of tofu? I can’t tolerate soy. Thank you for your hard work Ms. Katie! You are deeply loved!
Reply
Nina says
I am so excited to make this. Thank you for the wonderful recipe.
Reply
Katy says
I made this using unsweetened vanilla almond milk (frozen in an ice cube tray) and nasoya silken tufu. I also used 4 T churned raw honey cream for sweetener. It does not taste very much like vanilla…or a vanilla shake. It is not bad, but it is not good, either. Perhaps it is better using a different milk, but I cannot recommend using unsweetened vanilla almond milk. If anyone out there has made this with another milk, and it has turned out well, please leave a comment, so the rest of us can make it that way, also.
Reply
KARENINSTLOUIS says
You didn’t mention the vanilla extract that is in the recipe. Did you include the vanilla? The vanilla in almond milk is not enough. Good luck!!
Reply
Laurel says
Wow, great recipe I added banana for sweetness. It takes amazing and the texture is is really close to a frostyReply
Susan says
I added a small amount of soy milk to make this more like a smoothie. I also added 3 dates for sweetness. so yummy and creamy! I will b making this again!
Reply
