Frosted Lemonade Milkshake
Frosted Lemonade Milkshake
Ingredients
For the Caramelized Lemon
- 1 lemon, quartered
- 1 tablespoon butter
- 1 tablespoon granulated sugar
For the Milkshake
- 1 cup milk
- 4 cups vanilla ice cream
For Garnish
- 1 cup whipped cream, as needed
- 1 teaspoon lemon zest, as needed
- 4 caramelized lemon wedge, from the prepared lemon
Instructions
- 1
Melt the butter in a skillet over medium heat. Ensure the butter is fully melted and coats the bottom of the pan.
⏱️ 2 min
- 2
Add the quartered lemon pieces to the skillet. Coat them thoroughly in the melted butter.
⏱️ 1 min
- 3
Sprinkle the granulated sugar evenly over the butter-coated lemon pieces. Continue to cook, turning occasionally, until the lemons are caramelized and slightly softened, about 5-7 minutes. The sugar should be melted and lightly browned.
⏱️ 7 min
- 4
Carefully strain the caramelized lemons and all the pan juices into a heat-proof mug or directly into a blender. Reserve one caramelized lemon wedge per serving for garnish.
⏱️ 1 min
- 5
Allow the caramelized lemon mixture in the mug or blender to cool completely. This is crucial to prevent melting the ice cream prematurely.
⏱️ 15 min
- 6
Once the lemon mixture is cool, add the milk and vanilla ice cream to the blender with the cooled lemon mixture.
⏱️ 2 min
- 7
Blend on high speed until the milkshake is smooth and creamy. If it's too thick, add a splash more milk; if too thin, add a scoop of ice cream.
⏱️ 2 min
- 8
Pour the frosted lemonade milkshake into serving glasses.
⏱️ 1 min
- 9
Garnish each milkshake generously with whipped cream, a sprinkle of fresh lemon zest, and one of the reserved caramelized lemon wedges.
⏱️ 1 min
- 10
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Frosted Lemonade Milkshake
For the Caramelized Lemon
- 1 lemon, quartered
- 1 tablespoon butter
- 1 tablespoon granulated sugar
For the Milkshake
- 1 cup milk
- 4 cups vanilla ice cream
For Garnish
- 1 cup whipped cream, as needed
- 1 teaspoon lemon zest, as needed
- 4 caramelized lemon wedge, from the prepared lemon
Instructions
- 1
Melt the butter in a skillet over medium heat. Ensure the butter is fully melted and coats the bottom of the pan.
⏱️ 2 min - 2
Add the quartered lemon pieces to the skillet. Coat them thoroughly in the melted butter.
⏱️ 1 min - 3
Sprinkle the granulated sugar evenly over the butter-coated lemon pieces. Continue to cook, turning occasionally, until the lemons are caramelized and slightly softened, about 5-7 minutes. The sugar should be melted and lightly browned.
⏱️ 7 min - 4
Carefully strain the caramelized lemons and all the pan juices into a heat-proof mug or directly into a blender. Reserve one caramelized lemon wedge per serving for garnish.
⏱️ 1 min - 5
Allow the caramelized lemon mixture in the mug or blender to cool completely. This is crucial to prevent melting the ice cream prematurely.
⏱️ 15 min - 6
Once the lemon mixture is cool, add the milk and vanilla ice cream to the blender with the cooled lemon mixture.
⏱️ 2 min - 7
Blend on high speed until the milkshake is smooth and creamy. If it's too thick, add a splash more milk; if too thin, add a scoop of ice cream.
⏱️ 2 min - 8
Pour the frosted lemonade milkshake into serving glasses.
⏱️ 1 min - 9
Garnish each milkshake generously with whipped cream, a sprinkle of fresh lemon zest, and one of the reserved caramelized lemon wedges.
⏱️ 1 min - 10
Serve immediately and enjoy!