Whipped Lemonade
This whipped lemonade recipe is a creamy, frothy, and tangy summer drink that blends fresh lemon juice, sweetened condensed milk, and heavy cream for a refreshing treat. It’s quick to make, totally customizable, and perfect for any warm-weather occasion.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2-3 servings 1x
- Category: Drinks
- Cuisine: American
Ingredients
Scale
- 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
- 1/2 cup (120ml) sweetened condensed milk
- 1/2 cup (120ml) heavy whipping cream
- 1 cup (240ml) cold water
- 2 cups (about 250g) ice cubes
- 1 to 2 tablespoons (12-24g) granulated sugar, optional
- 1 teaspoon lemon zest, optional
- 1/2 teaspoon vanilla extract, optional
Instructions
- Juice enough lemons to get about 1/2 cup (120ml) of fresh juice. Zest one lemon for extra zing, if desired.
- Measure out all ingredients before starting.
- Add to blender: lemon juice, sweetened condensed milk, heavy cream, cold water, ice cubes, sugar (if using), lemon zest, and vanilla extract (if using).
- Start blending on low speed, then gradually increase to high. Blend for 45 seconds to 1 minute, or until creamy, frothy, and the ice is completely crushed.
- Taste and adjust: Add more sugar or condensed milk for sweetness, more water or ice to adjust thickness, and blend again if needed.
- Pour into chilled glasses. Garnish with a lemon wheel, extra zest, whipped cream, or mint if desired.
- Serve immediately while cold and frothy.
Notes
For a dairy-free version, use coconut condensed milk and coconut cream. Adjust sweetness and tartness to taste. Use smaller ice cubes for a smoother blend. The drink is best served immediately for maximum frothiness. You can prep the base ahead and blend with ice just before serving.
Nutrition
- Serving Size: About 1 cup (8 fl oz)
- Calories: 210
- Sugar: 20
- Sodium: 60
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 24
- Protein: 3
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