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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Why You’ll Want This Drink All Summer-Long
Summer is here, it’s hot outside, and frozen lemonade is a delicious way to cool down. Any frozen drink is a great way to cool down – like a peach refresher or watermelon slushie. But this is a fun way to use your classic summer beverage – lemonade – and make it chilly.
And if you’ve been around the blog a while, you know my affinity for a can of coconut milk (hello whipped coconut cream!) It is a delicious way to make anything really, extra creamy. This is exactly what the dairy-free alternative contributes to this vibrant beverage.
So now that we have a classic frozen lemonade recipe, it begs the question: can I take any flavored lemonade and make it into a whipped, dairy-free, frozen lemonade? You sure can! Take my strawberry lemonade or blueberry lemonade, freeze them into ice cubes, blend with coconut milk ice cubes, et voilà!
3 Easy Ingredients
- Lemonade – Let’s keep it simple and use store-bought lemonade. Use your favorite brand! And, by using store-bought lemonade, we don’t need to add additional sweeteners.
- Canned Coconut Milk – The canned coconut milk will make the whipped lemonade extra-creamy. Give the can a good shake to mix up the coconut solids and liquid. A few easy swaps: carton coconut milk, canned coconut cream, or even ice cream.
- Fresh Lemon – I like to punch up the lemon flavor with additional fresh lemon juice and zest. This is optional, but it makes the frozen drink so fresh and vibrant.
2 Kitchen Must-Haves
- Ice Cube Trays – You’ll notice there is no ice in this frozen lemonade recipe. That is on purpose. I don’t want the ice to water down my chilly drink! Instead, we freeze the lemonade and coconut milk overnight in ice cube trays.
- Blender – The frozen coconut milk freezes pretty solid, so my recommendation is to make sure your blender is pretty high-powered. I provide a (affiliate link) to the blender I use in the recipe card.
How To Make Whipped Frozen Lemonade
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.
Tip – Use a liquid measuring cup. This will make pouring the lemonade and coconut milk into the ice cube trays easy!
3. Add the frozen lemonade and coconut milk ice cubes to the blender. Use a 4:1 ratio – for example, 1 coconut milk ice cube to every 4 lemonade ice cubes. Otherwise, the whipped lemonade may be too thick and the lemon flavor may get lost.
4. Blend until smooth and creamy. You will probably need to add more lemonade to loosen and blend the lemonade. Use as much or as little to reach your desired consistency.
5. Make the lemon sugar for the rim of the glasses. This is optional, but highly recommended! Massage lemon zest with granulated sugar.
6. Swirl the rim of the glasses in the lemon sugar. To make sure the sugar sticks, run a lemon slice along the rim of the glass before swirling in the sugar.
7. Finish with a lemon slice. Pour the frozen lemonade into your prepared glasses, garnish with a lemon slice, and enjoy!
Recipe FAQ’s
You could, but as the ice cubes melt, they will water down the lemonade. Freezing the lemonade and coconut milk instead will preserve the flavor and texture.
The difference is Chick-fil-A uses ice cream (their Icedream), whereas this recipe uses frozen coconut milk.
You sure can! I imagine vodka, tequila, or even a bubbly Prosecco would be tasty.
The lemonade and coconut milk ice cubes will last at least 3 months.
More Summer Drinks To Try
Recipe
Whipped Frozen Lemoade With Coconut Milk
INGREDIENTS
Whipped Frozen Lemonade
- 2 cups lemonade (plus 1/4 cup for blending)
- 1 13.5 ounce can unsweetened canned coconut milk, 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, 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.
RECIPE 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.
NUTRITION ESTIMATES
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
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