4 cups vanilla ice cream, slightly softened
Ingredients for frosted lemonade arranged on a kitchen counter
Ingredients for frosted lemonade arranged on a kitchen counter
Directions
Chill a large glass pitcher in the refrigerator or freezer for 10–15 minutes so the frosted lemonade stays cold and creamy longer.
Add the cold lemonade to a blender.
Scoop in the slightly softened vanilla ice cream. Let it sit in the blender for 1–2 minutes if it’s very firm, so it blends more easily.
Vanilla ice cream being added to a blender with lemonade
Vanilla ice cream being added to a blender with lemonade
Blend on medium-high speed until the mixture is smooth, thick, and pale yellow, about 20–40 seconds. If your blender struggles, stop and stir once or twice, then blend again.
Check the texture. If you like it thicker and more milkshake-like, add another scoop or two of ice cream and blend again. If you prefer it a bit lighter and more sippable, splash in an extra 1/4 cup of lemonade and blend to combine.
Pour the frosted lemonade into the chilled glass pitcher. You should see a creamy, pale yellow drink with a frosty look against the glass.
Frosted lemonade being poured into a chilled pitcher
Frosted lemonade being poured into a chilled pitcher
Serve immediately, pouring into individual glasses. If you need to hold it for a short time, keep the pitcher in the refrigerator and give it a gentle stir before serving.
Variations & Tips
For a slightly tangier version, use a more tart lemonade or add a tablespoon of fresh lemon juice before blending. If you have picky eaters who prefer things sweeter, choose a sweeter store-bought lemonade or add a teaspoon or two of sugar or honey to the blender.
To make a lighter version, use a reduced-fat or light vanilla ice cream; the texture will be a bit less thick but still creamy. You can also use pink lemonade for a fun blush color that kids love, or swirl in a spoonful of strawberry jam after blending for a marbled look.
Pink frosted lemonade variation in a glass with lemon garnish
Pink frosted lemonade variation in a glass with lemon garnish
For those who like a stronger vanilla flavor, add 1/2 teaspoon of vanilla extract. If your blender is small, blend in two batches and combine in the pitcher.
Food safety tips: Keep the ice cream frozen until you’re ready to use it, and don’t let the finished drink sit out at room temperature for more than 1–2 hours, especially on hot days. Store any leftovers (if there are any!) covered in the refrigerator and enjoy within a day; the texture will soften, but you can whisk or briefly blend again to refresh it.
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