
π CHICK-FIL-A LEMONADE FLOAT

Creamy, tangy, icy-cold, and totally refreshing – just like the real deal, with a creamy twist!
π Ingredients (Serves 4–6):
-
1β cups freshly squeezed lemon juice
(About 6–8 large lemons; strain out seeds and pulp for best texture) -
1 cup granulated sugar
(Adjust to taste depending on how tart or sweet you like it) -
1 cup VERY cold water
(You can even chill it in the freezer for 10–15 minutes beforehand) -
6 cups vanilla bean ice cream
(Softened slightly for easier blending – this gives it that creamy Chick-fil-A Frosted Lemonade vibe) -
4–5 drops yellow food coloring (optional)
(Adds a bright lemonade-like color if your lemons are pale) -
4 sliced lemons (optional garnish)
(For presentation and added citrus flavor infusion) -
Ice (optional) if you want to serve it extra chilled or more slushie-style
πΉ Instructions:
-
Make the Lemonade Base:
-
In a large pitcher, combine the freshly squeezed lemon juice, sugar, and cold water.
-
Stir vigorously until the sugar dissolves completely.
-
Taste test: Add a little more sugar if it's too tart, or a splash of extra water if it's too strong.
-
-
Blend It Creamy:
-
In a high-powered blender, add:
-
The prepared lemonade
-
6 cups of vanilla bean ice cream
-
A few drops of yellow food coloring (if using)
-
-
Blend until smooth and frothy, like a soft-serve milkshake consistency.
-
-
Serve:
-
Pour into tall glasses.
-
Garnish with lemon slices or a sprig of mint.
-
Serve immediately with a straw and spoon!
-
π§ Optional Variations:
-
Frozen Version: Add a handful of ice to the blender for a more icy, slushie-style drink.
-
Lighter Version: Use low-fat or dairy-free vanilla ice cream for a healthier twist.
-
Zingy Twist: Add a splash of sparkling water right before serving for a fizzy version.
-
Make it Boozy: Adults can spike it with a shot of citrus vodka or limoncello.
π Why You'll Love It:
-
Tastes like Chick-fil-A's Frosted Lemonade – but better and homemade!
-
Kid-friendly and crowd-pleasing
-
Perfect mix of sweet, creamy, and citrus tang
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