Copycat Chick-fil-A Frosted Lemonade

Why You’ll Love This Recipe

• True-to-drive-thru flavor: bright, fresh lemon balanced by creamy vanilla.
• Thick, milkshake-style texture that sips like summer in a glass.
• Just a handful of ingredients and a blender—done in minutes once the syrup is chilled.
• Easy to scale for a crowd and customizable for diet or fruit add-ins.

Grocery List

• Produce: 3–4 medium lemons
• Dairy: Vanilla ice cream (premium or vanilla-bean style)
• Pantry: Granulated sugar, vanilla extract (optional), fine sea salt (optional)

Full Ingredients

For the simple syrup (makes 2/3 cup; you’ll use 1/3 cup)

• 1/2 cup (100 g) granulated sugar
• 1/2 cup (120 ml) water
• Pinch fine sea salt (optional, enhances flavor)

For the frosted lemonade (2 servings)

• 1/2 cup (120 ml) freshly squeezed lemon juice (from 3–4 lemons)
• 1/3 cup (80 ml) chilled simple syrup (from above)
• 3 cups (about 430 g) vanilla ice cream
• 1 cup (130 g) ice cubes
• 2 tbsp (30 ml) cold water
• Optional: 1/2 tsp pure vanilla extract

Garnish

• Lemon wheels or twists of zest

Step-by-Step Instructions

Step 1: Make the simple syrup

In a small saucepan, combine 1/2 cup (100 g) sugar and 1/2 cup (120 ml) water. Heat over medium, stirring until the sugar dissolves and the liquid turns clear. Bring to a gentle simmer (tiny bubbles around the edges, about 205°F/96°C) and hold for 1 minute. Remove from heat, stir in a pinch of salt if using, and let cool at room temperature for 15–20 minutes, then transfer to the refrigerator to chill completely, about 10–15 minutes more.

Step 2: Prep the lemons

Roll the lemons on the counter to loosen the juice, then halve and juice until you have 1/2 cup (120 ml). Strain out seeds and most pulp for a silky texture. Keep the juice cold while the syrup chills.

Step 3: Set up the blender

Add to the blender in this order: 1/2 cup lemon juice, 1/3 cup cold simple syrup, 2 tbsp cold water, 3 cups vanilla ice cream, and 1 cup ice cubes. Add the optional 1/2 tsp vanilla extract if you want a stronger vanilla note. Layering liquids first helps the blades catch for an ultra-smooth blend.

Step 4: Blend until thick and creamy

Start on low for 10 seconds to break up the ice, then increase to high for 20–30 seconds until smooth, pale yellow, and milkshake-thick. Stop and scrape down the sides as needed to ensure even blending.

Step 5: Dial in sweetness and thickness

Taste. For more sweetness, blend in 1–2 tablespoons additional cold syrup. For a thicker, scoopable texture, add 1/2 cup more ice cream and pulse 5–10 seconds. For a looser, sippable texture, add 1–2 tablespoons cold water and pulse briefly.

Step 6: Serve frosty

Pour into two chilled glasses. Swirl the tops with a spoon for a soft-serve look, then garnish with a lemon wheel or a twist of zest. Serve immediately; this is best enjoyed within 10 minutes while it’s irresistibly cold and creamy.

Pro Tips

• Chill everything: cold syrup, cold lemon juice, and chilled glasses ensure maximum frostiness.
• Use vanilla-bean ice cream for tiny specks and deeper vanilla flavor that balances the lemon.
• Short on time? Cool the syrup fast by setting the saucepan in an ice bath and stirring for 5 minutes.
• Extra-bright lemon flavor: microplane a little zest into the syrup while it cools; strain before using.
• For a pitcher (4 servings): double all ingredients and blend in two batches for best texture.

Variations

• Strawberry Frosted Lemonade: Add 1/2 cup frozen strawberries and reduce syrup to 1/4 cup to balance sweetness.
• “Light” Version: Make a 1:1 syrup with a zero-calorie sweetener (erythritol/monk fruit) and use light vanilla ice cream.
• Sparkling Twist: Replace the 2 tbsp cold water with 2–3 tbsp very cold lemon seltzer for tiny bubbles and lift.

Storage & Make-Ahead

The drink itself is best made to order and served immediately. You can make the simple syrup up to 2 weeks ahead and store it covered in the refrigerator. Fresh lemon juice can be squeezed 1 day ahead and kept chilled, or frozen in ice cube trays for up to 1 month. If you need to hold blended portions briefly, stash in the freezer for 10–15 minutes and re-blend for a few seconds before serving.

Nutrition (per serving)

Approximate: 520 calories; 21 g fat (13 g saturated); 75 g carbohydrates; 66 g sugars; 7 g protein; 150 mg sodium. Values will vary based on ice cream brand and exact serving size.