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Chick-Fil-A Copycat Frosted Lemonade

A refreshing, creamy, and tart summer treat made by blending freshly squeezed homemade lemonade with rich vanilla bean ice cream. The perfect sweet and sour frosty beverage.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Beverage, Dessert, Snack
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Lemonade Base
  • 1.5 cups freshly squeezed lemon juice from 8-10 lemons, strained
  • 1 cup granulated sugar
  • 3 cups cold water divided use (1 cup warm to dissolve sugar, 2 cups cold)
Ice Cream & Garnish
  • 6 cups vanilla bean ice cream high quality
  • 4 slices fresh lemon for garnish

Equipment

  • Blender
  • Citrus Juicer
  • Measuring Cups
  • Tall serving glasses

Method
 

  1. Juice the fresh lemons until you have 1 1/2 cups of juice. Strain out any seeds and heavy pulp.
  2. In a pitcher, whisk the 1 cup of granulated sugar into 1 cup of warm water until completely dissolved to prevent a gritty texture.
  3. Add the strained fresh lemon juice and the remaining 2 cups of cold water to the sugar mixture. Stir well and chill in the refrigerator for at least 30 minutes.
  4. Working in batches if necessary, add the cold lemonade mixture and the vanilla bean ice cream to a blender.
  5. Blend on medium speed for 15-20 seconds until completely smooth and creamy. Do not over-blend to avoid melting the ice cream entirely.
  6. Pour immediately into chilled, tall glasses. Garnish each rim with a fresh lemon slice and serve immediately with a straw.

Notes

For best results, place your serving glasses in the freezer for 20 minutes before serving to keep the drink thick and frosty longer.