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Allergy-Friendly Mock Frosty

I’m a huge fan of the Frosty. There’s nothing like it I’ve ever found–not quite a shake and not quite a drink…it’s unique and awesome. But I’m horribly allergic to dairy…it’s a massive tragedy. Plus, to compound my conundrum, I’m pregnant and craving a Frosty like nobody’s business. Enter the Allergy-Friendly Mock Frosty…oh, thank goodness!

allergy friendly ice cream shake smoothie

For years I suffered with upset-tummy syndrome and just brushed it off as “I totally had to have that Frosty” or “that Frosty was totally worth it.” But no more, no more. I can now have my Frosty and eat it too! LOL! I’ll happily sit in the drive-thru to get my chili, baked potato and a Frosty for the hubby, but not me. And it’s awesome!

What You Need to Make the Allergy-Friendly Mock Frosty:

  • 1 can of coconut milk (actual can, not the stuff in the dairy section that you use on your cereal)
  • 2 tsp vanilla extract (or one vanilla bean, but I can’t ever find these at my store…)
  • 2 tblspn sugar (you can do it sugar-free, but not me!)
  • 2 tblspn chocolate syrup (although if you prefer the vanilla Frosty, leave this out)
  • A really good blender. I use my Ninja for this (it’s killer-good at making smoothness happen quickly).

allergy friendly ice cream shake

Putting Together the Allergy-Friendly Mock Frosty:

  1. Open the can of coconut milk. If the contents have separated (which they tend to do), go ahead and mix them really well in a bowl–I usually just use a fork and treat the mixture like eggs and whip-away until it’s all smooth.
  2. Add the sugar and vanilla (if in bean form, please pulverize it first, though…whole vanilla bean just won’t work) to the well-mixed coconut milk and mix well.
  3. Pour the mixture into an ice cube tray (or two…I don’t let any of this goodness go to waste!). You can also use just a baking sheet or something else thin and flat, but the ice cube tray makes it so much easier to pop in the blender.
  4. Freeze until solid (this may take a couple of hours, but be patient–it’s worth the wait).
  5. Place frozen chunks in the blender and blend, baby, blend! If it seems like it needs some liquid to help it along, you can microwave 1 cube (approximately 2 tbspn) until it’s liquid again and put that in the blender, but do not put water in there!
  6. Just before it’s all thoroughly smooth and very much a Frosty, that’s when you add the little bit of chocolate. I guess you could put more chocolate in it, but if you’re going for that delicate balance like the real Frosty, you can believe me that just a little bit goes a long way!
  7. Place in a fancy cup and enjoy!

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allergy friendly ice cream shake smoothie

Allergy-Friendly Mock Frosty

Yield: 1
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

For years I suffered with upset-tummy syndrome and just brushed it off as “I totally had to have that Frosty” or “that Frosty was totally worth it.” But no more, no more. I can now have my Frosty and eat it too!

Ingredients

  • 1 can of coconut milk (actual can, not the stuff in the dairy section that you use on your cereal)
  • 2 tsp vanilla extract (or one vanilla bean, but I can’t ever find these at my store…)
  • 2 tblspn sugar (you can do it sugar-free, but not me!)
  • 2 tblspn chocolate syrup (although if you prefer the vanilla Frosty, leave this out)
  • A really good blender. I use my Ninja for this (it’s killer-good at making smoothness happen quickly).

Instructions

  1. Open the can of coconut milk. If the contents have separated (which they tend to do), go ahead and mix them really well in a bowl–I usually just use a fork and treat the mixture like eggs and whip-away until it’s all smooth.
  2. Add the sugar and vanilla (if in bean form, please pulverize it first, though…whole vanilla bean just won’t work) to the well-mixed coconut milk and mix well.
  3. Pour the mixture into an ice cube tray (or two…I don’t let any of this goodness go to waste!). You can also use just a baking sheet or something else thin and flat, but the ice cube tray makes it so much easier to pop in the blender.
  4. Freeze until solid (this may take a couple of hours, but be patient–it’s worth the wait).
  5. Place frozen chunks in the blender and blend, baby, blend! If it seems like it needs some liquid to help it along, you can microwave 1 cube (approximately 2 tbspn) until it’s liquid again and put that in the blender, but do not put water in there!
  6. Just before it’s all thoroughly smooth and very much a Frosty, that’s when you add the little bit of chocolate. I guess you could put more chocolate in it, but if you’re going for that delicate balance like the real Frosty, you can believe me that just a little bit goes a long way!
  7. Place in a fancy cup and enjoy!

 

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