Go Back

Copycat Frosted Lemonade

A refreshing, sweet, and tangy summer beverage blending freshly squeezed lemonade with rich vanilla bean ice cream for the ultimate creamy, frosty treat.
Print Recipe
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 15 minutes
Servings: 4 servings
Course: Dessert, Drinks
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Lemonade Base
  • 1.5 cups freshly squeezed lemon juice from about 8-10 lemons
  • 1 cup granulated sugar
  • 3 cups cold water
Ice Cream
  • 6 cups vanilla bean ice cream premium quality

Equipment

  • Blender
  • Citrus Juicer
  • Fine Mesh Strainer
  • Pitcher

Method
 

  1. Juice enough lemons to yield 1 1/2 cups of fresh lemon juice. Strain to remove seeds and pulp.
  2. In a pitcher, vigorously stir together the fresh lemon juice and granulated sugar until the sugar is completely dissolved.
  3. Add the 3 cups of cold water to the mixture and stir well. Place the pitcher in the refrigerator to chill for at least 1 hour.
  4. When ready to serve, combine 2 cups of the chilled lemonade base and 3 cups of vanilla bean ice cream in a blender. (Work in batches).
  5. Blend on medium-high for 20-30 seconds until perfectly smooth and creamy. Do not over-blend.
  6. Pour into chilled glasses, garnish with a lemon slice, and serve immediately with a straw and spoon.

Notes

For an even thicker drink, freeze half of your lemonade mixture in ice cube trays and blend the lemon-ice cubes with the ice cream and remaining liquid lemonade.