This Strawberry Lemonade Milkshake is one of my favorite ways to cool down on a hot day! And, we have had a few hot days already! It’s creamy, refreshing, and just the right mix of sweet strawberries and tangy lemonade. The vanilla ice cream gives it a smooth, rich base, and the strawberry jam adds an extra pop of berry flavor. It’s easy to blend up and always hits the spot. And, if you love that sweet-tart combo as much as I do, be sure to try my State Fair Strawberry Lemonade next! Both are refreshing additions to my list of Summer Drink Recipes!
Ingredients & Substitutions
- Lemonade Concentrate: Look for a 12-ounce can of frozen lemonade concentrate in the freezer section at the grocery store. Any brand is fine; just make sure it’s the kind you would normally mix with water. (But, for this milkshake, you’re using it straight for extra bold, zesty flavor!) Can’t find lemonade? Frozen limeade works too!
- Ice Cream: If you haven’t tried my no-churn ice cream, now is the time! It is so creamy and easily made with no special equipment! I used vanilla ice cream for this milkshake, but you can use my no-churn strawberry ice cream for my 2-ingredient Frosted Strawberry Lemonade!
- Strawberries: Frozen strawberries add sweet berry flavor, a thick texture, and help keep the milkshake cold, no ice needed. Plus, they’re super easy to use; just toss them straight into the blender!
- Strawberry Jam: Strawberry jam adds extra berry flavor and a bit of sweetness to boost the shake. You can use jelly or preserves, but jam gives the best texture and taste.
Can You Use Fresh Strawberries In This Strawberry Lemonade Milkshake?
Yes, you can use fresh strawberries, but frozen ones help keep the shake thick and cold without adding ice. If you use fresh, consider adding a few ice cubes to chill it.
Can I Use Regular Lemonade Instead of Frozen Lemonade Concentrate?
You can, but regular lemonade is usually sweeter and less tangy, so your shake might end up a bit milder and thinner. The frozen concentrate gives that bold, zesty kick and helps keep it nice and creamy. If you only have regular lemonade, you could try simmering it to make it stronger. But it won’t be exactly the same. So, I recommend sticking with the lemonade concentrate, if possible.
Can I Make A Strawberry Lemonade Milkshake Without A Blender?
You can try, but a blender really makes the difference here. Without one, it’s hard to get the ice cream and frozen fruit smooth and creamy. If you don’t have a blender, you could let the frozen ingredients thaw a bit and mash them well. Then, mix vigorously (like a good arm workout!), but the texture won’t be as smooth.
Can I Freeze A Strawberry Lemonade Milkshake?
You can freeze it, but the texture will change and may become icy or grainy when thawed. For the best flavor and creaminess, enjoy the milkshake fresh. Don’t let it melt, especially on those super-hot days! If you do freeze it, let it thaw a bit and give it a quick blend before serving to help restore the texture.
Srawberry Lemonade Milkshake
Ingredients
- 12 ounces frozen lemonade concentrate, slightly thawed
- 4 cups vanilla ice cream
- 2 cups (298 g) frozen strawberries
- 1 tablespoon strawberry jam
Instructions
- If the lemonade concentrate is too firm, let it sit at room temperature for 30 minutes. Or, microwave it for 20–30 seconds, just until soft enough to scoop.
- In a blender, combine the lemonade concentrate, ice cream, frozen strawberries, and strawberry jam.
- Blend on high for 30–60 seconds, or until smooth and creamy. If the mixture is too thick to blend, add a splash of milk or water.
- Pour into chilled glasses and serve immediately.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This is sweet, tangy, and creamy! It's a perfect summer treat!
Elizabeth
This is so refreshing! I love the fresh strawberry flavor with the lemonade.
Stephanie
The texture of this milkshake is perfect! Plus, it is so easy to make!
Bella
I could have used one of these this weekend, it was so hot! This milkshake is really good, and I would like it as a dessert, too.
