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Cold and creamy frosted lemonade is the perfect way to cool off this summer! Part lemonade, part milkshake, this refreshing treat is the perfect balance of tart and sweet—no drive-thru required.
It’s that time of year again! The temperature is up, the pool is open, and all I want is to enjoy a frozen treat while my kids play.
Whether it’s strawberry popsicles, a slice of no-bake frozen cheesecake, a scoop of lemon sorbet, or a glass of frosted lemonade, I am game for anything that keeps me cool in the heat of summer.
This frosted lemonade is a copycat recipe that everybody will love. It’s cold and creamy and the perfect balance of tart and sweet.Â
And even better? You don’t have to leave the house to enjoy it!
What is frosted lemonade?
If you’ve never had a frosted lemonade, you’re in for a treat.Â
This is a drink that was made popular by Chick-fil-A and is kind of a cross between lemonade and a milkshake.
You get the cool, creamy texture and flavor of a vanilla milkshake combined with the tart flavor of lemonade. It’s super refreshing, especially on a hot summer day.
I’ve had frosted lemonades from Chick-fil-A, but they were honestly kind of underwhelming to me. So I decided to make my own version!
My version is still cold and thick and creamy, but has a little more tart lemon flavor to balance the sweetness of the vanilla ice cream.Â
And you get to skip the drive thru but still get a delicious drink, which is a huge bonus!Â
How to make frosted lemonade
This frosted lemonade copycat recipe makes two servings, but can easily be doubled as long as your blender is big enough.
It’ll take you less than 10 minutes to make, which is definitely less time than it would take for me to even find my keys and get to the drive thru!
Ingredients you’ll need
Some frosted lemonade recipes use lemonade concentrate and some use bottled lemonade. I personally like making mine with real lemon juice and zest for the best tart lemon flavor.Â
To make my version, you will need:Â
- ½ teaspoon lemon zest
- ½ cup plus 2 tablespoons fresh lemon juice (divided)
- ½ cup granulated sugar
- ½ cup ice-cold waterÂ
- 2 cups vanilla ice cream
The most important part of making this recipe is that the water needs to be super cold. After all, we’re making a lemonade milkshake—we don’t want to melt the ice cream with warm water!
I like to fill a measuring cup with cold tap water then add some ice to it. Give the water a stir and set the whole thing in the refrigerator until it’s time to use it.
Vanilla ice cream is obviously a huge part of this recipe. You can use any vanilla ice cream you like, but I do prefer to use vanilla bean ice cream for the best flavor.
You can also use homemade vanilla ice cream if you have it on hand!Â
Making this recipe
Add the lemon zest, 1/2 cup of the lemon juice, and the sugar to a blender. Let this mixture sit fora bout 5 minutes, then pulse until the sugar is dissolved.
Now add 1/4 cup of the cold water and the ice cream, blending until combined. If the mixture is too thick, add more of the water.
Now is also a good time to taste the frosted lemonade and add the rest of the lemon juice if you would like the drink to be a bit more tart.
Serve immediately in chilled glasses garnished with fresh lemon slices.
More refreshing summer drink recipes
​Looking for more refreshing summer drinks to add to the rotation alongside this frosted lemonade?
If you’re really into the milkshake vibe, try making a cookies and creme milkshake, strawberry creme fraiche milkshake, or even a homemade orange julius.
Really loving lemonades? Try some of my favorite flavored lemonade recipes, such as blueberry lemonade, watermelon lemonade, raspberry lemonade, and strawberry lemonade.
A perfect Arnold Palmer or cucumber agua fresca are also super refreshing! Or, for the adults, try a mezcal paloma or bourbon slush.Â
Frequently asked questions
Sure! If you want to turn a batch of this into an adult beverage, you can replace some of the water with cold vodka.
Since this recipe makes 2 servings, I would add start with 1/4 cup (equal to 2 ounces) of vodka. Remember, you can always add more but you can’t take it out!
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In a blender, add the lemon zest, ½ cup of the lemon juice, and the granulated sugar. Let rest for about 5 minutes, then pulse until the sugar is dissolved.
½ teaspoon lemon zest, 1/2 cup plus 2 tablespoons freshly squeezed lemon juice, ½ cup granulated sugar
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Add ¼ cup of the cold water and the ice cream. Process until well combined. If too thick, add more of the water.
½ cup ice-cold water, 2 cups vanilla ice cream
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Taste and add the final 2 tablespoons of the lemon juice if you prefer a more tart lemon flavor.
1/2 cup plus 2 tablespoons freshly squeezed lemon juice
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Serve immediately.
You want the water to be as cold as possible before adding it to the blender. Fill a measuring cup with cold tap water, then add ice. Stir and let rest in the refrigerator until you are ready for it.
Calories: 482kcal, Carbohydrates: 86g, Protein: 5g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 58mg, Sodium: 110mg, Potassium: 342mg, Fiber: 1g, Sugar: 80g, Vitamin A: 560IU, Vitamin C: 30mg, Calcium: 176mg, Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
