Today is National Ice Cream Day, and whether you plan to celebrate with scoops of the dairy-derived dessert or pints of a plant-based alternative, I’ve got a sweet and simple recipe that you can squeeze out in mere minutes.
Many years ago, my brother-in-law’s co-worker shared his “secret” formula for a foolproof hot weather treat: lemonade ice cream. It is embarrassingly easy, utterly unsophisticated…and absolutely awesome!
With its cool, creamy texture and tart, refreshing flavor, lemonade ice cream is the perfect summertime sweet. The recipe involves just two ingredients, two pieces of equipment, and two minutes of your time—it’s almost too good to be true!
If you’re looking for a last-minute dessert, it’s lemonade ice cream to the rescue. You can blend up a batch for your next seasonal social and still have plenty of time to enjoy the lazy days of summer (emphasis on “lazy”). And when guests are swooning from the heat, start spooning up this treat and you’ll render lemon aid.
Stuff Worthy Of Our Notice™ in this post:
LEMONADE ICE CREAM
One half-gallon of vanilla ice cream*
One 12 oz. can of frozen lemonade concentrate
Large glass or metal bowl
Large mixing spoon
Place bowl in freezer for 30 minutes or more before preparing recipe (recommended, but not strictly necessary). Set ice cream on counter at room temperature for about 10 minutes to soften. Remove bowl and lemonade concentrate from freezer. Empty entire carton of ice cream and full can of lemonade concentrate into the bowl. Mix together with spoon until blended (I prefer a uniform mixture, but my sister likes to gently fold in the concentrate, stopping when there are still random chunks of vanilla ice cream and frozen lemonade in the mix). Cover bowl and return to freezer for at least an hour to set before serving. The consistency will be a little softer than that of regular ice cream. Serve with a slice of lemon or a strip of candied lemon peel.
- To fancify this dorm room dessert, add a drop or two of Lavender or Rose flavor extract from Medicine Flower before mixing, then serve with a sprig or sprinkle of lavender buds or rose petals that haven’t been treated with pesticides.
- Substitute a can of frozen concentrated limeade for the lemonade, then serve in a margarita glass. First dip the rim of the glass in lime sugar (or salt), then slip a slice of lime on the edge.
*For vegans and those who avoid dairy products, substitute four pints of vanilla non-dairy dessert (I like Vanilla Island from Coconut Bliss) for the ice cream. Since I never see quarts or half-gallons of dairy-free ice cream at my local supermarkets, I usually make small batches of this recipe by mixing a pint of non-dairy ice cream with ¼ can (or to taste) of the frozen lemonade concentrate. Just scoop it out of the can, replace the lid, and secure with a rubber band to store in the freezer for later.
2 thoughts on “Lemon Aid”
Now see here, you tout this as an easy, lazy person’s recipe, but you fail to mention that if you don’t happen to have the ingredients in your freezer, then you have to put on clothing, gather your keys and wallet, drive to the store, find the ice cream and frozen fruit juice sections, stand in line, pay for them, and drive home, and THEN you still have to mix ’em up and wait another hour! Patently unfair to those craving immediate gratification! (The fancy variations, with the lavender or the lime/margarita glass, sound fun.)
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I feel the same way when I see one of those “Meals in 15 Minutes” posts and it turns out that the 15 minutes doesn’t include prep time. So, yes, actual hands-on time for this recipe is about two minutes, but it does involve some pre-planning. Sorry! 😳