Whipped Pink Lemonade
A creamy, sweet-tangy pink lemonade blended with vanilla ice cream and raspberry syrup, topped with whipped cream and fresh fruit—perfect for summer or parties.
Calories:
Ingredients
- 1 cup pink lemonade concentrate thawed or fresh lemonade
- 1 cup cold milk or plant-based milk
- 2 cups vanilla ice cream or frozen whipped topping
- ¼ cup raspberry syrup or puree
- 1 tsp lemon zest optional
- Whipped cream for topping
- Fresh raspberries and lemon slices for garnish
Instructions
- In a blender, combine 1 cup pink lemonade concentrate, 1 cup cold milk, and 2 cups vanilla ice cream. Blend until smooth, creamy, and thick enough to coat a spoon.
- Drizzle ¼ cup raspberry syrup or puree along the inside walls and bottom of each serving glass to create pink streaks and add a sweet-tart layer.
- Pour the lemonade mixture into the glasses over the raspberry base. Gently swirl with a spoon or skewer for a marbled effect without overmixing.
- Top with whipped cream, an extra drizzle of raspberry syrup (or lemon curd), and garnish with fresh raspberries and lemon zest.
- Serve immediately while chilled, ideally enjoyed outdoors in the sunshine.