Easy Chocolate Ice Cream Recipe
With only three ingredients, this is an easy ice cream recipe! I got it from my brother-in-law, who makes a lot of ice cream for family gatherings. This recipe is probably his most beloved ice cream by children and adults alike. It has a light chocolate flavor and is a copycat recipe for Wendy’s Chocolate Frosty. However, if you freeze it overnight, it becomes solid and scoopable with a different texture, but it is still just as delicious as fresh churned.
This recipe uses chocolate milk, sweetened condensed milk, and a frozen whipped topping like Cool Whip. Stir all three ingredients together until well-mixed. As you can see by the small white lumps in the photo below, I don’t worry about whether the whipped topping completely dissolves. When the ice cream churns, all those lumps will disappear!
Use Whole Chocolate Milk
This ice cream is best when you use whole chocolate milk rather than reduced-fat milk. However, it is still delicious if you use two percent chocolate milk.
Ice Cream Machine
You will need an ice cream machine for this recipe–either a traditional ice cream freezer or a countertop model; just follow the manufacturer’s instructions for churning. Depending on the size of your ice cream maker, you might have some ice cream mix left over. You can store any leftover mix in the refrigerator for about a week.
For a taste similar to Wendy’s Frosty, this ice cream is best if eaten as soon as it freezes when it has a milkshake consistency. However, freeze any leftover ice cream to make scoopable ice cream. Either way, this is easy-to-make delicious ice cream! Enjoy!