I used to love getting a classic fast food chocolate shake on warm afternoons, but traditional versions simply do not agree with my stomach anymore.

That is why I created this dairy free protein chocolate frosty at home.

Eating dairy free can be tricky when you crave something thick and creamy, but you really do not have to miss out on your favorite treats.

This version gives you that exact spoonable texture while also adding a good boost of protein to your day.

It comes together quickly in a blender, and you can even dip warm french fries into it just like the old days.

Why This Recipe Is a Keeper

Authentic Drive-Thru Texture – Frozen soy milk cubes blend into the exact thick, spoonable soft serve consistency of the classic diner treat.

Rich Chocolate Flavor – Combining cocoa powder with chocolate protein gives you an ultra-rich, decadent chocolate taste with every single bite.

Packed with Clean Protein – You get all the comfort of a fast-food shake while fueling your body with healthy plant-based protein.

Completely Dairy-Free – This sweet treat lets you enjoy true creamy goodness without any heavy cream, cow milk, or stomach aches.

Here’s What You’ll Need

1 1/2 cups Unsweetened Soy Milk, Divided
1/3 cup Dairy Free Chocolate Protein Powder
2 tbsp Unsweetened Cocoa Powder
2 tbsp Maple Syrup
1/2 tsp Vanilla Extract
1/4 tsp Xanthan Gum
1 pinch Salt

How to Make It

Step 1

Pour 1 cup of the soy milk into an ice cube tray and freeze for at least 4 hours, until solid.

Step 2

Add the remaining 1/2 cup soy milk, protein powder, cocoa powder, maple syrup, vanilla and salt to a high speed blender. Blend for 15 seconds, until smooth with no dry pockets.

Step 3

Pop out the frozen soy milk cubes and let them sit for 3 minutes to soften slightly. Add them to the blender and sprinkle the xanthan gum over the top.

Step 4

Blend on high for 45 to 60 seconds, using the tamper or stopping to scrape down the sides, until thick, fluffy and spoonable like soft serve. Add a small splash of soy milk only if the blades get stuck.

Step 5

Spoon into chilled glasses and serve right away with spoons. For the full viral experience, dip hot, salty fries straight into it.

Recipe Tips

Stick With Soy Milk Cubes

Never swap out the frozen soy milk cubes for regular water ice cubes. Water ice will dilute the chocolate flavor and turn your treat into a slushy instead of a thick soft serve.

From my experience, the natural fats and proteins in soy milk freeze into much softer crystals. This is what creates that dense, spoonable texture without needing any dairy.

Pick the Right Plant Protein Powder

I recommend using a smooth soy protein or a blended plant protein rather than pure pea protein. Pure pea protein can sometimes leave a gritty, chalky mouthfeel in chilled drinks.

You’ll get the best results if your powder is already flavored with chocolate. This layers with the cocoa powder to give you a deep, rich chocolate malt flavor.

Measure the Xanthan Gum Carefully

Be very exact when you measure out your xanthan gum. A level quarter-teaspoon is all you need to trap air and create that whipped, fluffy consistency.

If you add even a tiny bit too much, the texture can turn gummy and heavy instead of creamy. I’ve found it helps to sprinkle it evenly over the top right before blending so it does not clump at the bottom.

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