Blueberry Frosted Lemonade a creamy, tangy, and refreshing twist on classic lemonade—this Blueberry Frosted Lemonade is blended with juicy blueberries and vanilla ice cream for the ultimate summer treat. It's like sipping sunshine through a straw, with the perfect balance of sweet, tart, and creamy.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup fresh or frozen blueberries
¼ cup granulated sugar (or honey)
½ cup water
2 cups lemonade (homemade or store-bought)
2 cups vanilla ice cream
1 tablespoon fresh lemon juice (optional, for extra zing)
Whipped cream, for topping (optional)
Fresh blueberries and lemon slices, for garnish
Directions
I start by making the blueberry syrup. In a small saucepan, I combine the blueberries, sugar, and water, and let it cook over medium heat for about 5–7 minutes until the berries burst and the mixture thickens slightly. Then I take it off the heat and allow it to cool.
Once the syrup has cooled, I blend it with lemonade, vanilla ice cream, and a splash of lemon juice if I want an extra tangy kick. I blend it all until smooth and creamy.
I pour the frosted lemonade into tall glasses, top it with whipped cream, and garnish with fresh blueberries and a lemon slice. Then it’s ready to serve immediately.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Calories per Serving: 210 kcal
Variations
I sometimes swap the vanilla ice cream for lemon sorbet if I want a dairy-free version or a more tart finish.
For an adult twist, I add a splash of vodka or limoncello before blending.
I use honey instead of sugar when I want a more natural sweetness.
Frozen mixed berries also work great if I don’t have blueberries on hand.
I add mint leaves before blending for a cool herbal note.
Storage/Reheating
Since this is a frozen drink, I always serve it immediately after blending for the best texture and flavor. If I have leftovers, I pour them into a freezer-safe container and freeze. When I’m ready to enjoy it again, I let it sit at room temperature for a few minutes and re-blend until smooth. I don’t recommend microwaving or reheating this drink.
FAQs
What type of lemonade works best for this recipe?
I like using freshly squeezed lemonade for the best flavor, but a good-quality store-bought version works just as well.
Can I make this recipe dairy-free?
Yes, I substitute the vanilla ice cream with a plant-based alternative like coconut milk ice cream or lemon sorbet for a dairy-free option.
Can I make the blueberry syrup ahead of time?
Absolutely. I often make the syrup a day in advance and keep it in the fridge. It lasts up to 5 days in a sealed container.
Can I use frozen blueberries?
Yes, frozen blueberries work just as well. I just cook them the same way as fresh ones to make the syrup.
How can I make it sweeter or less sweet?
To make it sweeter, I add a bit more sugar or honey. For a less sweet drink, I reduce the sugar in the syrup or use unsweetened lemonade.
Conclusion
This Blueberry Frosted Lemonade has become one of my go-to summer drinks—it’s creamy, tangy, and bursting with blueberry flavor. It’s easy to customize, perfect for cooling off on hot days, and guaranteed to be a hit whether I’m entertaining guests or just treating myself. Once I try it, it’s hard not to crave it all summer long.
Recipe:
Blueberry Frosted Lemonade
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy, tangy, and refreshing twist on classic lemonade—this Blueberry Frosted Lemonade blends juicy blueberries, vanilla ice cream, and lemonade into a sweet-tart summer treat perfect for hot days.
Ingredients
1 cup fresh or frozen blueberries
¼ cup granulated sugar (or honey)
½ cup water
2 cups lemonade (homemade or store-bought)
2 cups vanilla ice cream
1 tablespoon fresh lemon juice (optional)
Whipped cream, for topping (optional)
Fresh blueberries and lemon slices, for garnish
Instructions
- In a small saucepan over medium heat, combine blueberries, sugar (or honey), and water. Cook for 5–7 minutes, stirring occasionally, until berries burst and mixture thickens slightly. Remove from heat and let cool.
- Once the syrup has cooled, transfer it to a blender along with the lemonade, vanilla ice cream, and optional lemon juice. Blend until smooth and creamy.
- Pour the blended mixture into tall glasses.
- Top with whipped cream if desired, and garnish with fresh blueberries and lemon slices.
- Serve immediately for the best texture and flavor.
Notes
Use honey instead of sugar for a natural sweetener.
Substitute vanilla ice cream with lemon sorbet for a dairy-free option.
Frozen mixed berries can replace blueberries for variety.
Make the blueberry syrup ahead of time and store in the fridge for up to 5 days.
Add fresh mint leaves for a refreshing herbal note.
For an adult version, include a splash of vodka or limoncello before blending.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Drinks
- Method: Blended
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 210
- Sugar: 28g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
