I whip together fresh lemon juice, sweetened condensed milk (or a coconut milk alternative), and ice in a blender to create a creamy, frosty lemonade treat that’s both tart and sweet. It’s a refreshing dessert or drink perfect for warm days.
Why You’ll Love This Recipe
I love this recipe because it’s quick, simple, and uses ingredients I usually have on hand. The texture is wonderfully creamy yet icy, striking the perfect balance between a milkshake and a sorbet. It’s customizable, so I can make it dairy-free or add flavors easily. Plus, it feels like a special treat without any fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
lemon juice (freshly squeezed)
lemon zest (optional for extra zing)
sweetened condensed milk (or full-fat coconut milk with simple syrup)
ice cubes (crushed or cubed)
(optional) vanilla ice cream or coconut cream for extra richness
(optional garnishes: whipped cream, lemon wedge, extra zest)
Directions
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I start by zesting lemons if I want that extra punch, then squeeze enough lemons to get about ½ to 1 cup of fresh lemon juice.
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I add the lemon juice, sweetened condensed milk (or coconut milk alternative), lemon zest, and ice to my blender.
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I blend on high until the mixture becomes thick, smooth, and whipped — kind of like a lemon slush or soft serve.
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I taste it and adjust the thickness if needed, adding a little water if too thick or more ice if too thin.
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I pour it into glasses, top with whipped cream or a lemon wedge if I like, and serve immediately.
Servings and timing
This recipe makes about 3 to 4 servings. It takes me roughly 5 minutes to prepare from start to finish, making it a perfect quick treat.
Variations
I often switch out sweetened condensed milk for coconut milk and simple syrup to make a dairy-free, vegan-friendly version without sacrificing the creamy texture. Adding a scoop of vanilla ice cream or coconut cream makes it richer and more indulgent. For a twist, I’ll blend in fresh berries or swap some lemon juice for other fruit juices like orange or pineapple to change up the flavor.
storage/reheating
This treat is best enjoyed immediately, as the creamy whipped texture starts to melt and lose its fluffiness after about 10 to 15 minutes. If I have leftovers, I freeze them briefly and then scrape or re-blend to get back some of that slushy texture, but it’s never quite the same as fresh.
FAQs
Can I crush ice without a high-speed blender?
Yes, I usually put ice in a sealed bag and crush it with a rolling pin or mallet before adding it to a standard blender. That works great to get the right texture.
Can I make a vegan version?
Absolutely. I swap the sweetened condensed milk for canned coconut milk or coconut cream and use simple syrup instead of sugar. It still whips up creamy and delicious without any dairy.
What type of lemon juice works best?
I always use freshly squeezed lemon juice because it has the brightest, freshest flavor. Bottled lemon juice just can’t match the vibrant taste.
Can I prepare this ahead of time?
I prefer to blend it fresh before serving for the best texture. If I need to prepare it early, I freeze it and stir occasionally, but it won’t be quite as fluffy as fresh.
Can I add alcohol to this?
Yes, I like to add a splash of vodka, rum, or limoncello after blending to make an adult version. It’s perfect for serving chilled on a hot day.
Conclusion
I find this creamy whipped frozen lemonade recipe incredibly satisfying and versatile. It comes together quickly with simple ingredients and delivers a refreshing, tangy treat that’s both creamy and icy. Whether I’m looking for a quick dessert, a crowd-pleasing party drink, or a dairy-free option, this recipe always hits the spot.
Print
Frozen Lemonade
A creamy, frosty frozen lemonade made by blending fresh lemon juice, sweetened condensed milk (or a coconut milk alternative), and ice into a whipped, icy treat perfect for warm days.
- Total Time: 5 minutes
- Yield: 3–4 servings
Ingredients
1/2 to 1 cup fresh lemon juice
1 tsp lemon zest (optional)
1/2 cup sweetened condensed milk (or full-fat coconut milk with simple syrup)
2 cups ice cubes (crushed or cubed)
Optional: 1 scoop vanilla ice cream or coconut cream for extra richness
Optional garnishes: whipped cream, lemon wedge, extra lemon zest
Instructions
- Zest lemons if using, then squeeze fresh lemon juice.
- Add lemon juice, sweetened condensed milk (or coconut milk alternative), lemon zest, and ice to a blender.
- Blend on high until thick, smooth, and whipped like a lemon slush or soft serve.
- Taste and adjust thickness—add water if too thick or more ice if too thin.
- Pour into glasses and top with whipped cream or lemon wedge if desired.
- Serve immediately for best texture.
Notes
- Use coconut milk and simple syrup for a dairy-free, vegan-friendly version.
- Add vanilla ice cream or coconut cream for a richer dessert.
- Blend fresh berries or swap lemon juice for other fruit juices for flavor variations.
- Crush ice manually if you don’t have a high-speed blender.
- Add a splash of vodka, rum, or limoncello for an adult version.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage/Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 glass
- Calories: 180
- Sugar: 28g
- Sodium: 15mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
