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Copycat Frosted Lemonade

A creamy, sweet, and tart frozen summer drink made with just three simple ingredients: fresh lemon juice, sugar, and vanilla bean ice cream.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Beverage, Dessert, Drinks
Cuisine: American, Summer
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Lemonade Base
  • 1.5 cups freshly squeezed lemon juice from about 8-10 lemons, strained
  • 1 cup granulated sugar adjust slightly based on lemon tartness
Cream Base
  • 6 cups vanilla bean ice cream premium quality
  • 1 slice fresh lemon for garnish (optional)

Equipment

  • Citrus Juicer
  • High-powered blender
  • Fine-mesh strainer
  • Tall serving glasses

Method
 

  1. Roll fresh lemons firmly on the counter to loosen the juices, then slice in half and juice them using a citrus juicer.
  2. Pour the freshly squeezed lemon juice through a fine mesh strainer into a measuring cup until you have 1 ½ cups of clean juice.
  3. Add the strained lemon juice and the 1 cup of granulated sugar into a blender. Blend on medium for 30 seconds until the sugar is fully dissolved.
  4. Add the 6 cups of vanilla bean ice cream to the blender with the sweetened lemon juice.
  5. Blend on medium-high for 20 to 30 seconds, just until smooth and thick. Do not over-blend, or the ice cream will melt into a liquid.
  6. Pour immediately into tall, chilled glasses. Garnish with a fresh lemon slice and serve with a thick straw and spoon.

Notes

For an even thicker consistency, chill your serving glasses in the freezer for 15 minutes before blending.