A creamy, chocolatey homemade version of the famous Wendy’s Brownie Batter Frosty , made gluten-free and optionally dairy-free.

Scale

For the Frosty:

1 cup heavy cream

1/2 cup sweetened condensed milk

1/2 cup whole milk

3 tablespoons unsweetened cocoa powder

2 teaspoons vanilla extract

For the Brownie Batter Swirl:

1/4 cup unsalted butter (melted)

1/3 cup granulated sugar

3 tablespoons unsweetened cocoa powder

1/4 cup gluten-free all-purpose flour

1/4 teaspoon salt

2 tablespoons whole milk

1/2 teaspoon vanilla extract

1. Combine all Frosty base ingredients in a mixing bowl and whisk well until smooth.

2. Chill the mixture in the refrigerator for at least 1 hour.

3. Prepare the brownie batter by mixing melted butter, sugar, and cocoa powder.

4. Stir in flour and salt, then add milk and vanilla extract to form a thick batter.

5. Pour the chilled Frosty base into an ice cream maker and churn for 20–25 minutes until soft-serve texture is reached.

6. Gently fold in the brownie batter swirl to create marbled ribbons.

7. Serve immediately for soft texture or freeze for 1–2 hours for a scoopable version.

Use coconut cream and plant-based milk for a dairy-free version.

Swap sugar with monk fruit or erythritol for lower calories.

Add crushed gluten-free brownies for extra texture.

Keywords: Wendy's Brownie Batter Frosty, Frosty copycat, gluten-free frosty