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Chick-Fil-A Copycat Frosted Lemonade

A refreshing, sweet, and tart creamy beverage made by blending freshly squeezed homemade lemonade with rich vanilla bean ice cream.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert, Drinks
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Lemonade Base
  • 1.5 cups freshly squeezed lemon juice from about 8-10 lemons
  • 1 cup granulated sugar
  • 3-4 cups cold filtered water adjust to desired tartness
The Frosty Blend
  • 6 cups vanilla bean ice cream
  • 4 slices fresh lemon for garnish

Equipment

  • Blender
  • Citrus Juicer
  • Pitcher
  • Tall glasses

Method
 

  1. Prepare the lemons by rolling them firmly on the counter, then slice and squeeze to yield 1.5 cups of fresh lemon juice. Strain out any seeds or heavy pulp.
  2. In a large pitcher, combine the fresh lemon juice, granulated sugar, and cold water. Stir vigorously until the sugar is completely dissolved to create the lemonade base. Chill in the refrigerator until very cold.
  3. When ready to serve, pour about half of your chilled lemonade base (approx. 2.5 cups) into a blender.
  4. Add 3 to 4 cups of the vanilla bean ice cream to the blender with the lemonade.
  5. Blend on medium-high speed for 20-30 seconds until the mixture is smooth, thick, and creamy. Do not over-blend to prevent melting.
  6. Pour immediately into tall, chilled glasses. Garnish with a fresh lemon slice and serve right away with a thick straw and a spoon.

Notes

For an even smoother lemonade, turn the sugar and 1 cup of the water into a simple syrup by heating them together until dissolved, then cool completely before adding the lemon juice and remaining cold water.