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Hot summer days call for a large glass of extra-creamy whipped frozen lemonade made with coconut milk! With only 3 easy ingredients, classic lemonade is frozen into cubes and blended with coconut milk ice cubes to make a bright and refreshing drink. Serve with a lemon-sugar rim and lemon slice for a festive beverage worthy of any backyard celebration!

Creamy whipped frozen lemonade in a pretty glass with a sugar rim and lemon slice.

I Didn’t Invent Frozen Lemonade, But I Did Make It Better

Another blogger truth: I had no idea that frozen lemonade was a thing. This recipe is actually an adaptation of my citrus peach refresher recipe, which blends peaches with lemonade. But, apparently fast food joints add some form of creamy frozen lemonade to their menus during the summer. Maybe I should get out more …

Here I was, thinking I had stumbled onto something delish because of my love for coconut milk and for lemonade. I guess the coconut milk (versus whatever dairy they use) does make my version different. And a little more guilt-free. 🙂 And if you’ve been around the blog a while, you know my affinity for a can of coconut milk. It is a delicious way to make anything really, really creamy.

But the real reason we are all here are the words whipped frozen lemonade. And it tastes just as you would imagine. Kind of like lemon ice cream, but drinkable. And let’s not gloss over the lemon-sugar rim. You may want to forego the straw so you can get every last bit.

So now I’m on a kick to blend any summer drink with coconut milk to make it creamy. My strawberry lemonade recipe – done it. The popular blueberry lemonade recipe – about to do it (and just imagine how pretty that will be!)

Look inside a glass of whipped frozen lemonade with a sugar rim.

Just A Few Easy Steps To Make It

1. Mix the lemonade with the fresh lemon juice and zest. Pour into 1 ice cube tray (or 2 – depending on how much you are making). Freeze overnight.

2. Give the can of coconut milk a good shake. Then pour into the other ice cube tray. Freeze overnight.

The inside of a blender of whipped lemonade made with coconut milk.

3. Add the frozen lemonade and coconut milk ice cubes to the blender. I like to use 1 coconut milk cube for every 4 lemonade cubes. I must taste lemonade!

4. Blend until smooth and creamy. The mix is thick. You’ll probably need to add more lemonade to loosen and blend the lemonade.

Want more frozen fruity drink goodness? You have to try my watermelon lime slushies next – they put the fresh in refreshing!

5. Swirl the rim of the glasses in the lemon sugar. This is optional, but highly recommended! To make sure the sugar sticks, run a lemon slice along the rim first.

Two glasses of creamy frozen lemonade with lemon wedges and glass straws.

Finish with a lemon slice and get ready for the thirst-quenching to begin!

What’s your go-to beverage on a warm summer day? 🍹Lemonade, iced tea, flavored water? Let me know in the comments below (plus a star rating would be appreciated if you tried this recipe!).

Whipped Frozen Lemoade With Coconut Milk

Hot summer days call for a large glass of extra-creamy whipped frozen lemonade made with coconut milk! Classic summer lemonade is frozen into cubes and blended with coconut milk ice cubes to make a bright and refreshing drink. Serve with a lemon-sugar rim and lemon slice for a festive beverage worthy of any backyard celebration!

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AuthorErin Cernich

DietGF

Yield4 Servings

Prep15

Equipment

Ingredients

Whipped Frozen Lemonade

▢ 2 cups lemonade (plus 1/4 cup for blending)
▢ 1 13.5 ounce can unsweetened canned coconut milk or cream, full fat
▢ juice and zest from 1 lemon (optional)

Lemon Sugar

▢ 2 tablespoons granulated sugar
▢ 1 small lemon (for zest and garnish)

Instructions

Whipped Frozen Lemonade

In a liquid measuring cup, measure out the lemonade. Stir in the juice and zest from the fresh lemon. Pour into 1 ice cube tray. If you have extra lemonade, use another ice cube tray. Freeze overnight.
2 cups lemonade, juice and zest from 1 lemon
Shake the can of coconut milk. The solids and liquid have a tendency to separate and we want it to be fully blended. Pour into the other ice cube tray. Freeze overnight.
1 13.5 ounce can unsweetened canned coconut milk or cream, full fat
In a blender, add 12 lemonade ice cubes and 3 coconut milk ice cubes. I recommend a 4:1 ratio of lemonade to coconut milk. Add 1/4 cup of lemonade in the blender. Blend until smooth and creamy. If the lemonade is too thick, drizzle in more lemonade.

Lemon Sugar

The lemon sugar rim and garnish is optional – Add the sugar and lemon zest to a small shallow dish. Massage the lemon zest with the sugar.
2 tablespoons granulated sugar, 1 small lemon
Cut the lemon into slices. Use a slice to moisten the rim of the serving glasses. Swirl the rim of the glasses in the lemon sugar.
Pour the frozen lemonade into the prepared glasses and garnish with a lemon slice.

I’d love to hear from you!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!

Notes

Serving Size – This recipe is easily doubled. You’ll need extra ice cube trays if you double.
Lemonade – Keep it easy and use store-bought lemonade! Use any brand you like.
Coconut Milk – This is very forgiving recipe. Use any type of coconut milk you like. Even carton cocont milk will work.
Lemonade To Coconut Milk Ratio – I recommend a ratio of 4:1 – 4 lemonade ice cubes to every 1 coconut milk ice cube.
Lemon Sugar Rim – This is totally optional, but a fun addition!
Serving Glasses – I have provided a (affiliate) link above in the recipe card for the glasses I use.
Storage – The lemonade and coconut milk ice cubes will last quite a while. I recommend using within 3 to 4 months.