If you didn’t dip your Wendy’s fries in your Wendy’s Frosty, did it ever even really happen? This is a classic “IYKYK” treat, and now you can enjoy this healthier, vegan version that is just as delicious as the original.
This recipe reallyyyyy brings me back to those good old days! You know the days I’m talking about. High school nights spent driving around aimlessly for hours on end with friends, music blasting, laughing until your stomach hurts, and ultimately, without fail, ending up at the Wendy’s drive-thru window, ordering a Frosty (with spoon AND straw) and fries.
My fave recipes to create are the ones that bring happy and fun memories back to life. I drove past a Wendy’s location last week and noticed the crazy drive-thru line. Those days came flooding back into my mind, and I suddenly felt really inspired and excited to create this recipe! I had so much fun with this one because it’s just surrounded by love and joy, as is so often the case with food memories.
This is a PSA: you haven’t truly lived your best adolescent (or fully formed adult) life until you’ve taken a couple of hot fries, dipped them into a thick, creamy, chocolatey Frosty, and used them as a vehicle for enjoying one of the most unexpectedly delicious combos of all time.
Are the kids still doing this today?? If so, I love it. If not, it’s a lost art we MUST bring back for the sake of teenagers everywhere. They deserve to experience a truly lived and fulfilled adolescence, and I’m gonna go ahead and say this is a huge step in the right direction.
This isn’t a only healthier and vegan version of the classic, which makes it enjoyable for so many more people, but it’s also just as delicious as this treasured drive-thru treat so many of us know, love, and connect to our own good old days.
Prep Time: 15 Minutes
Cook Time: Overnight Freeze for Frosty / 30 Minutes for Fries
Yield: Frosty and Fries for 2
For the Frosty:
½ cup unsweetened almond milk
½ cup unsweetened oat milk
1 ripe avocado, sliced in half lengthwise and pitted
6 tablespoons cane sugar
2 teaspoon vanilla extract
4 tablespoons cocoa powder
For the Fries:
1 medium russet potato (about 6 ounces), thoroughly washed
1 medium orange sweet potato (about 6 ounces), thoroughly washed
2 purple potatoes (about 6 ounces total), thoroughly washed
3 tablespoons olive oil
Kosher salt for seasoning
Freshly ground black pepper for seasoning
Flaky salt for topping
For the Fries:
Preheat air fryer to 390 degrees F. Spray the basket with non-stick cooking spray.
Cut each potato in half lengthwise, and then into ½-inch sticks. Soak the sticks in a bowl of salted water for 10 minutes. Drain and pat dry with paper towels on a kitchen towel lined sheet pan.
In a medium bowl, toss fries and olive oil to coat. Season to taste with salt and pepper to taste.
Working in batches if necessary so there is no overlapping in the tray, cook the fries for 30 minutes, tossing every 5 minutes throughout, until golden brown. Transfer to a cooling rack and sprinkle with flaky salt. Dip fries in Frosty for an epic combo!
For the Frosty:
Combine the almond and oat milks and pour into an ice tray. It will fill a traditional cube tray perfectly. Place in the freezer overnight.
One hour before making the Frosty, place the pitted and scooped out avocado in the freezer.
In a food processor or blender, blend all ingredients until combined and smooth and a thick milkshake texture forms, scraping the sides as needed. Serve with a spoon and a straw, and use the fries as a vehicle, too!