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.
- 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!)
- 2 medium to large lemons, washed
- 2 cups water
- 1/4 cup granulated sugar
- 1/2 cup cream
- 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.
- 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.