Creamy lemonade is an epic refresher made with zingy lemons and a touch of sweet cream whipped up right in your blender (no sweetened condensed milk in my uber fresh recipe) It’s thick and creamy over crushed ice…like a lemon shake!
creamy lemonade ~ the ultimate recipe
This drink has to be on your to do list this month people, it’s unbelievably good. You can count on me to test out the latest crazes and give you the straight scoop. The original TikTok creamy lemonade is made with sweetened condensed milk, which gave it a super sweet, cloying taste. I’ve upgraded the recipe and made it so much better, without the need for sweetened condensed milk. If you’ve had my amazing fresh lemon ice cream, you’ll know how dreamy this is going to be.
here’s what you’ll need
My creamy lemonade recipe takes its cue from different types of creamy lemonades out there, from Brazilian lemonade (actually made with limes) and blender lemonade, to current social media crazes made with sweetened condensed milk, or even (gasp) RediWhip! My version is simple, sophisticated, and a taste sensation. I could sip on it all day long.
- whole lemons ~ you’re going to blitz the whole lemon in a blender so I like to use organic lemons.
- sugar ~ just a bit of sugar is all it needs to make the perfect tart lemon flavor. You can use the alternative sweetener of your choice as well.
- water
- cream ~ it gives this drink body and richness, you’re going to love it!
how to make better than TikTok style creamy lemonade
- Wash your lemons well and cut them in quarters.
- Add the lemons, sugar, and water to a blender and blend until as smooth as possible. It about took 15 seconds on high in my Vitamix.
- Strain the mixture through a mesh strainer, pushing as much as possible through, and discard the solids. You should have about 3 cups of liquid.
- Put back in your washed out blender and blend the lemon mixture with cream, whipping just until thick and frothy, about 10 seconds.
- Pour over ice and prepare to swoon.
creamy lemonade faqs
Maybe ever so slightly, depending on your lemons, but they do impart a vivid lemon flavor, and more than you would get from just the juice. In fact most of the flavor we associate with lemons comes from the peel itself. The juice is merely sour. And remember, you are straining the solids away, and you can remove the seeds, prior to blending if you like.
Yes, it works perfectly that way, you can stash the finished lemonade in the fridge for up to a day before. Give it a good whisking before using if it has separated. You can also make just the lemon part ahead, and blend with the cream when ready to serve. Either way will work.
Yes, but you’ll want to play with the proportions to get the result you’re looking for. If you use a cup of lemon juice and 2 cups water, you can sweeten it to taste before blending with the cream.
Yes, use coconut milk (the kind from the can.)
how to make a creamy lemonade cocktail
Add a shot of vodka for the best vodka lemonade of your life, or add some triple sec for a major Lemon Drop! You could make a creamy Tom Collins, or a Bee’s Knees with gin. I’m sure there are lots of other possibilities, what am I missing??
lemon is so refreshing!
- Frozen Mint Lemonade (Limonana)
- Lemon Icebox Pie
- Fresh Lemon Ice Cream
- Easy Lemon Trifle
- Blueberry Lemonade
- Honey Meyer Lemon Curd
- Meyer Lemon Pudding (super easy recipe!)
Creamy Lemonade
Ingredients
- 2 medium to large lemons, washed
- 2 cups water
- 1/4-1/2 cup granulated sugar Note: I recommend you taste your lelmon sugar mixture to adjust it to your liking.
- 1/2 cup cream
Instructions
- Slice the lemons into quarters
- Place the lemons in your blender. Add the sugar and water and blend until smooth. This took about 15 seconds. Note: a food processor will also work for this. I recommend tasting the mixture to see if you want to add more sugar.
- Strain the mixture through a mesh seive, pushing all the liquid through. Discard the solids.
- You'll be left without about 3 cups of a thick lemonade.
- Pour this back into your rinsed out blender, and add the cream. Blend briefly, about 5-10 seconds, to combine. This will whip the cream slightly and you'll have a thick creamy lemonade.
- Pour over crushed ice and serve.
Notes
Nutrition
This is fantastic! It’s one of my favorite drinks now. I can’t believe how simple it is to make. Could I also use limes instead of lemons? Maybe six of them?
Ii think lime rinds are more bitter, and they have more peel relative to lemons, so you’d have to experiment, I might use 2 limes and then more lime juice.
Hi Sue,
Does using real cream rather than sweetened condensed milk not curdle? Do the cream or water need to be a certain temperature? I’m eager to try it out!
Thank you!
Can one store it in the fridge or will it separate?
I’m sure it will be fine for a couple of hours, you might need to re-blend briefly.
You cannot put all that product into Blender or Processor without it overflowing. It was everywhere! What a mess! Half the amount at most. Please tell people this
Hi Donna, sorry you had trouble! This recipe calls for 2 1/2 cups liquid and 2 lemons that have been cut. A full sized blender or processor can handle that without issue, but if you’re using a smaller model you might want to cut the recipe in half.
This was amazing! A little bitter cuz my lemon had a pretty thick skin but I didn’t mind it at all. A Dr. Berg on YouTube recommends drinking whole, blended lemons. I thought it sounded weird but was willing to try. Then wondered if I could make it creamy and have a more filling version for keto. This recipe fits that perfectly using a bit of Stevia for a touch of sweetener. I’m totally stoked about having a lemon smoothie, kinda thing. I love all things lemon! Perfect for fasting (if I’m doing it right?) good for something to drink instead of coffee or tea. I’m gonna try some vanilla or maybe even fresh basil some other time. Thank you! Loved, loved, loved this!
Cream? Is that heavy whipping cream or whipping cream? I don’t believe I’ve ever seen just “cream” at the grocery store.
You can use heavy whipping cream or just heavy cream, they’re both almost identical and both will work.
Made this yesterday…. Oh my gosh, where was THIS my whole life!!! You are 100 percent correct… leaving the peels in makes all the flavor difference in the world (& not the least bit bitter). So good, words fail.
This is so so so sour…maybe it was my lemons (grown on a friends tree and very ripe) but I don’t think so. Is there an error in the print recipe?
Lemons really do vary Patti, so maybe that was it. I made a note in the recipe to taste the mixture to adjust the sweetness if necessary.