Vegan Frosty
The Wendy’s Peppermint Frosty is something I look forward to every year, but this year I knew I had to find a way to make a healthier homemade version of it. After tons of testing, I can honestly say this recipe is perfect!
It’s super thick, creamy, and sweet without any refined sugar. I love that it’s quick and easy to make, but tastes like such an indulgent holiday dessert! The recipe can easily be adjusted to preference – add more almond butter, make it a little sweeter by adjusting the maple syrup, add more milk to thin out the frosty, or even add extra protein powder. No matter how you make it, it’s SO good!
Copycat Peppermint Wendy’s Frosty Ingredients
Frosty Ingredients
- Plant-Based Milk – creamy cashew milk or soy milk are both great options!
- Almond Butter
- Maple Syrup
- Peppermint Extract
- Vegan Vanilla Protein Powder
- Frozen Coconut Yogurt – or Greek yogurt cubes (about 10 large ice cubes). Frozen banana works great, too!
Toppings (Optional)
- Mini Vegan White Chocolate Chips
- Crushed Candy Cane
RELATED: The 5 Best Vegan Protein Powders (Honest Review)
How to Make a Peppermint Frosty
Making this Peppermint Frosty recipe is actually SO easy! All you’ll need is a blender. Here’s how to put it together:
1. Blend the Ingredients
Combine plant-based milk, almond butter, maple syrup, peppermint extract, protein powder, and coconut yogurt ice cubes together until smooth. It helps to have a spatula on hand to mix and scrape down the sides of the blender every so often, as the “batter” will be very thick! You can also add more of the milk to thin out the consistency if you want.
2. Add Toppings
Optional, but these toppings truly bring this treat to life! Chop up a candy cane and add in some mini vegan white chocolate chips. It’s so worth it!
Vegan Frosty Topping Suggestions
- Dark Chocolate Chips
- Shredded Coconut
- Almond Butter Drizzle
- Graham Cracker Crumbs
- Chocolate Drizzle
- Chopped Nuts
How to Store Leftover Peppermint Frosty
If you happen to have any leftovers, storing this recipe is super easy:
- Freezer – Pour any extra frosty into a freezer-safe container or jar and store for up to 2 weeks. Just make sure it’s sealed well to prevent freezer burn!
- To Enjoy – When you’re ready to enjoy it again, let it thaw slightly for about 10-15 minutes, then mix it until it’s the right texture.
- Single Servings – I also love freezing this in individual portions using silicone ice cube trays or mini jars—perfect for blending up a quick treat whenever you want!
Peppermint Wendy’s Frosty FAQs
The copycat version in this recipe is completely gluten-free, making it a great option for anyone with gluten sensitivities or dietary restrictions!
A small Peppermint Frosty from Wendy’s has around 350-375 calories, while this homemade version has 394 calories but packs in a lot more protein and better-for-you ingredients.
More Healthy Frozen Treats
More Holiday Treats You’ll Love
- Apple Blackberry Crumble Fruit Bake
- Healthier Gingerbread Cookies Recipe
- Vegan Pecan Pie
- Tahini Chocolate Chip Cookies
- Vegan Butterfinger Cheesecake
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Peppermint Wendy’s Frosty
Equipment
Ingredients
- 1/4 cup plant-based milk (adjust to desired consistency)
- 2 Tablespoons almond butter
- 1/4 cup maple syrup (or to taste)
- 1/2 teaspoon peppermint extract
- 1 scoop vegan vanilla protein powder (about 1/4 cup)
- 2 cups frozen coconut yogurt or Greek yogurt cubes (about 10 large ice cubes)
Toppings (Optional)
- 2 Tablespoons mini vegan white chocolate chip
- 1 Tablespoon crushed candy cane
Instructions
- Place the milk, almond butter, maple syrup, peppermint extract, protein powder, and yogurt cubes in a blender.
- Blend until smooth, scraping the sides of the blender with a spatula and mixing as needed (it will be thick). Feel free to add a little more milk to adjust the consistency, if desired!
- Divide into two glasses.
- Add toppings (optional) and enjoy!
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