Creamy Frozen Lemonade
A refreshing plant‑based frozen lemonade that’s both creamy and tangy. Coconut milk gives it a silky texture while maple syrup balances the citrus sharpness, making it a perfect cool treat for a sunny day.
Maker: Roxy
From: Instagram(view original)
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Cooking context
5 min estimated total time for 4 servings.
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Ingredients
- 4 lemon
- 2 cup ice cubes
- 1/4 cup coconut milk
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Instructions
- 1Roll the lemons on the countertop to loosen the juice, then cut them in half.
- 2Squeeze the juice from the four lemons into a measuring cup, discarding seeds; you should have about ½ cup of fresh lemon juice.
- 3Place a 2‑cup measuring cup of ice cubes into the blender jar.
- 4Add the freshly squeezed lemon juice, ¼ cup full‑fat coconut milk, 2 tbsp maple syrup, and ½ tsp vanilla extract to the blender.
- 5Secure the lid and blend on high speed for 30–45 seconds, or until the mixture is completely smooth and frothy.
- 6Pause the blender, taste the mixture, and adjust sweetness if needed by adding an extra half‑tablespoon of maple syrup or a splash more lemon juice; blend briefly to incorporate.
- 7If the texture is too thick, add a splash (up to 2 tbsp) of cold water and blend again for a few seconds.
- 8Pour the frozen lemonade into chilled glasses, optionally rimmed with a little sugar.
- 9Garnish each glass with a thin lemon slice or a sprig of mint, and serve immediately.
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Frequently asked questions
- How many servings does this Creamy Frozen Lemonade recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Creamy Frozen Lemonade recipe come from?
- It was shared by Roxy on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.