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Whipped Pink Lemonade Recipe

Whipped Pink Lemonade Recipe: Creamy Summer Bliss Awaits

Refreshing Whipped Pink Lemonade Recipe combines creamy vanilla ice cream with zesty lemonade for a delightful summer drink.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Drinks
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 can Pink Lemonade Concentrate Or fresh lemonade for a zesty upgrade.
  • 1 cup Cold Milk Almond or oat milk for dairy-free option.
  • 2 cups Vanilla Ice Cream Coconut or almond-based for vegan option.
For Flavor Enhancers
  • 1/4 cup Raspberry Syrup/Puree Substitute with strawberry syrup for a fruity twist.
  • 1 tablespoon Lemon Zest Optional for added citrus note.
For Toppings
  • 1 cup Whipped Cream Homemade or store-bought.
  • 1 cup Fresh Raspberries For garnish.
  • 1 slices Sliced Lemon To enhance visual appeal.

Equipment

  • blender
  • Serving glasses

Method
 

Step-by-Step Instructions for Whipped Pink Lemonade Recipe
  1. Blend Base: Combine the pink lemonade concentrate, cold milk, and vanilla ice cream in a blender. Blend on high for 1 to 2 minutes until smooth and creamy.
  2. Prepare Glasses: Drizzle raspberry syrup or puree along the inside walls of serving glasses, rotating as you drizzle to create a marbled effect.
  3. Pour Mixture: Fill each glass with the lemonade mixture, leaving space at the top for toppings.
  4. Swirl: Gently swirl the mixture in each glass to incorporate the raspberry syrup while maintaining the marbling.
  5. Top and Garnish: Dollop whipped cream on top and add fresh raspberries and a slice of lemon as garnishes.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 50mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 0.5mg

Notes

Chill all ingredients before blending. You can prepare the base up to 24 hours ahead and store in the fridge. Leftovers can be stored in an airtight container for up to 3 days.

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