This frozen whipped lemonade recipe is the thing that will keep you going this summer. During those brutal heatwaves, this refreshingly tangy and creamy cold drink is perfect for lying back and enjoying the rays or the air conditioner.
You're going to love this refreshing frozen lemonade drink, I know we have! We served it up a few times in one week it was just soo good.
The creamy texture from the whipped cream and the tangy refreshing lemon really work well together and even as the ice in your glass melts until the sun's brutal rays, the drink itself still holds up pretty well. Sure it melts a bit, but not nearly as much as a regular iced drink would.
If you love lemonade then be sure to check out these other recipes too! Creamy Lemonade, Orange Lemonade, Single Serving Lemonade, and Pickle Lemonade.
Why This Recipe Works
- Minimal ingredients. You only need 6 ingredients to make this frozen lemonade at home from scratch.
- It's faster than waiting in line. It only takes a few short minutes to make this recipe. This time is well worth it in the end though because every sip just feels right as you try to escape the summer heat.
- It's nice and thick. If drinking through a straw keep in mind that this drink is very thick so wider straws are recommended.
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🥘 Ingredients
Heavy cream- You will need heavy cream to make your own whipped cream. This is what gives the drink a lighter texture.
Granulated sugar- This is to help sweeten your homemade whipped cream.
Vanilla extract- For added flavor.
Ice- Use ice cubes to thicken the drink and keep it chilled.
Condensed sweetened milk- Using condensed milk will give us a creamier taste and added sweetness, making this drink a perfect recreation of Chick-fil-a frosted lemonade.
Lemon juice- To give us the lemon flavor, you will need lemon juice. You can use freshly squeezed or bottled concentrate depending on what you have on hand.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make frozen whipped lemonade with these simple step-by-step instructions:
Beat the heavy whipping cream, sugar, and vanilla in a large mixing bowl with an electric mixer on high speed until stiff peaks form. It takes about 4-5 minutes. Set aside.
In a blender, combine the ice, condensed milk, and lemon juice. Blend for 1 minute.
Add in all of the whipped creams and blend again to combine. Make sure there are no large chunks of ice remaining.
Divide the drink between 4 tall glasses and serve. Enjoy!
🍴 Recipe Tips
This batch of frozen whipped lemonade will make enough to fill 4 tall glasses but you can easily cut it in half if desired. This means that you will have half a can of sweetened condensed milk to use up, a few simple suggestions to use it include:
- Saving it in an airtight container in the fridge for up to a few days so that you can make this recipe again.
- Pour it into your morning coffee to help sweeten it.
- Cover your fresh fruits with it for a sweet and refreshing treat.
🧾 Substitutions
You can use one 8 ounce tub of thawed whipped topping instead of making your own whipped cream.
You can use lemon juice concentrate instead of freshly squeezed lemons although fresh lemons do have a better flavor to them.
👪 Easy VEGAN Variation
If you're curious about how to make vegan frozen whipped lemonade, you can make this recipe Vegan by switching out the heavy cream, granulated sugar, and vanilla used to make whipped cream and instead use an 8-ounce container of coconut whipped topping (thawed) from your grocery store. Then switch out the condensed milk with the sweetener of choice like granulated sugar or maple syrup.
If desired you could also bring 1 cup of granulated sugar and ½ cup of water to a simmer in a small saucepan and allow to cool completely before using as much as needed. This is a simple syrup recipe that you can use and keep leftover syrup stored in the fridge.
More great lemon recipes to try
- Honey Lemon Pepper Wings
- The BEST Lemon Poppy Seed Muffins
- Irresistible Lemon Mug Cake (With Lemon Curd!)
- Raspberry Lemon Bundt Cake
📖 Recipe
Frozen Whipped Lemonade
Ingredients
- 2 cups Heavy cream ($1.98)
- 2 Tablespoons Granulated sugar ($0.01)
- 1 teaspoon Vanilla extract ($0.02)
- 6 cups Ice Cubes ($0.00)
- 1 can Sweetened condensed milk (14oz) ($1.44)
- ¾ cup Lemon juice ($0.88)
Instructions
- In a large mixing bowl, beat the heavy cream with the sugar and vanilla on high speed with an electric mixer until stiff peaks form. This should take about 4-5 minutes.
- In a blender combine the ice with condensed milk and lemon juice. Blend for about a minute.
- Add in all of the whipped cream from the bowl and then blend again until well combined and no large ice chunks remain.
- Divide the drink between 4 tall glasses and serve.
Notes
Recipe Tips
This batch of frozen whipped lemonade will make enough to fill 4 tall glasses but you can easily cut it in half if desired. This means that you will have half a can of sweetened condensed milk to use up, a few simple suggestions to use it include:- Saving it in an airtight container in the fridge for up to a few days so that you can make this recipe again.
- Pour it into your morning coffee to help sweeten it.
- Cover your fresh fruits with it for a sweet and refreshing treat.
Substitutions
You can use one 8 ounce tub of thawed whipped topping instead of making your own whipped cream. You can use lemon juice concentrate instead of freshly squeezed lemons although fresh lemons do have a better flavor to them.How to make VEGAN Frozen Whipped Lemonade
You can make this recipe Vegan by switching out the heavy cream, granulated sugar, and vanilla used to make whipped cream and instead use an 8-ounce container of coconut whipped topping (thawed) from your grocery store.- Then switch out the condensed milk with the sweetener of choice like granulated sugar or maple syrup. If desired you could also bring 1 cup of granulated sugar and ½ cup of water to a simmer in a small saucepan and allow to cool completely before using as much as needed. This is a simple syrup recipe that you can use and keep leftover syrup stored in the fridge.
Esther says
While this does look delicious, the nutrition information appears to be way off. Sweetened condensed milk has about 22g of carbs/sugar per serving, and each 14 oz. can contains 10 servings, resulting in 220g of carbs/sugar per can. Since the recipe has a full can of sweetened condensed milk spread across only four servings, that would result in 55g of carbs/sugar per serving, just from the sweetened condensed milk alone. Just wanted to give you a heads up so that you could fix that information.
Nicole says
Oh No! I'm so sorry about that.. The recipe cards do their own calculations with the ingredients and I didn't even think to double check the condensed milk. I have fixed the recipe card's nutrition to reflect accurate condensed milk nutrition and sugars.
Nikki says
It was sour, tasted cheesy, and I almost threw up. Thank you very much. If you could tell me why this happened that would be great. Thanks.
Nicole says
I've made this recipe multiple times over the past few summers without fail, so I've never experienced anything similar. After talking with a few colleagues, the only thing we can think that went wrong was your heavy cream. When heavy whipping cream is expired it gets a "cheesy" taste and smell. It (like any other dairy product) can curdle when in the presence of lemon juice or acids for too long. We're guessing that either A) the heavy cream was expired or B) You allowed the heavy cream and lemon juice to sit together for too long (possibly mixing up a few of the recipe steps). Try the recipe again, but with a new container of heavy cream. Make sure to follow the recipe step by step, as the lemon and dairy are kept separate until the last step, this prevents them from sitting together for too long.
Nikki says
Thanks! I will try making the recipes again with fresh heavy cream. I think that you guys could be right, we let the heavy cream and lemon juice sit for about 20min together.