Lemons, sweetened condensed milk, water, and ice combine in this refreshing, creamy lemonade that’s ready in minutes and made for summer.
You ever try something that just makes you stop mid-sip and go, “Wait—what did I just drink?” That was me the first time I made this creamy lemonade. I wasn’t even planning to make anything fancy. I just wanted something cold. I’d been dragging all day—it was humid, I was cranky, and I’d already said “I need a nap” out loud to nobody at least five times.
So I’m scrolling (because of course I’m scrolling), and up pops this video. Someone’s dumping lemon juice and sweetened condensed milk into a jug like it’s the most normal thing ever. And I just… couldn’t stop thinking about it. So, I got up, rummaged around the kitchen like a woman on a mission, and tried it. And no lie—it was like summer hit me in the face in the best way.
Why You’ll Love This Creamy Lemonade Recipe?
Let’s be honest. “Lemonade with milk” doesn’t sound like a slam dunk. It sounds like something someone tried in college at 2 a.m. and regretted instantly. But hear me out: it’s creamy, like lemon pie filling met a slushie. It’s bright, it’s sweet but not syrupy, and it has this soft, mellow finish that makes your brain go “…more, please.”
And it’s the kind of drink that feels like a treat without needing to break out the blender or heat up the kitchen. Just a quick whisk, a pitcher, and boom—you’ve got a drink that somehow feels like childhood summers, lazy Sunday porch hangs, and those lemonade stands where someone’s grandma clearly helped.
Ingredient Notes:
Alright, let’s break it down like we’re standing at the kitchen counter together, lemons in hand and a little mess already happening.
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Lemons – Real ones. Like, the kind you have to squeeze. It’s work, I know. But the flavor payoff is worth every second.
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Sweetened Condensed Milk – Don’t even try to swap this. This is where the magic lives. That thick, sticky goodness turns this from just lemonade into lemonade with feelings.
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Ice – Fill that pitcher up. Not halfway. Go for it. This drink needs to be cold.
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Water – Cold. Not room temp. I use filtered, but honestly, if it’s coming from the tap and it’s cold, you’re golden.
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Lemon Slices – Optional. But if you’re trying to impress a neighbor or just feel a little extra, throw some in. It’s like putting earrings on a ponytail—small touch, big upgrade.
How To Make Creamy Lemonade?
Step 1: Ice party.
Grab your biggest, happiest-looking pitcher. Dump in 4 cups of ice and toss in those lemon slices like a boss. Already looks like a party, doesn’t it?
Step 2: The creamy magic mix.
In a separate bowl or pitcher (whatever’s clean), whisk together the fresh lemon juice and that whole can of sweetened condensed milk. Don’t worry if it looks a little weird at first. Keep whisking. It’ll smooth out into this light yellow cloud of happiness.
Step 3: Pour, stir, sip.
Pour that mix right over your ice. Then, add 5 cups of water and give it a good stir. Taste it. Then blink slowly because you weren’t ready for how good it is.
And that’s it. You’re done. Unless you want to do a little dance, which—go for it.
Want To Save This Recipe?
Storage Options:
Look, I’m not saying you’ll have leftovers. I’m just saying if you somehow do, cover that pitcher or pour it into a sealed jar and refrigerate. It’ll hold up for 1–2 days, though the lemon and milk might do a little separation dance. Nothing dramatic. Just give it a stir, and all is forgiven.
Variations and Substitutions:
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No dairy? Use sweetened condensed coconut milk. You’ll feel like you’re sipping lemonade on a beach in Thailand.
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Less sweet tooth? Start with half the condensed milk and add more to taste.
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Need fizz? Swap half the water for sparkling. It’s a bubbly dream.
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Add-ins? A splash of vanilla extract is chef’s kiss. Muddled berries? Yes.
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Shortcut? If you’re in a pinch, bottled lemon juice works. Just don’t tell the lemon purists.
What to Serve with Creamy Lemonade?
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Picnic food – Deviled eggs, ham sandwiches, pasta salad... this drink was made for that vibe.
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Tacos or spicy food – The creaminess cools the heat in the best way.
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Cookies – Especially lemon cookies or vanilla shortbread. Go full circle with the citrus.
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Lazy afternoons – No food required. Just you, a glass, and maybe a breeze.
Frequently Asked Questions:
Will this curdle?
Nope. Sweetened condensed milk holds up like a champ. I was nervous the first time too, but it blends beautifully.
Can I prep it in advance?
Sort of. Mix the lemon juice and milk and chill that. Add water and ice just before serving to keep it super fresh.
Can I make a big batch?
Absolutely. Just double or triple everything. Use your biggest pitcher (or bowl, or clean flower vase—I’m not judging).
I hope you give this creamy lemonade a shot—even if you’re raising an eyebrow at it right now. I was too. But now? Now it’s my summer go-to.
If you try it, I really wanna know—did it blow your mind a little? Did your kids love it? Did your skeptical friend try it and immediately ask for the recipe? Drop me a comment. Or shoot me a pic. Let’s chat about this dreamy lemonade and all the weirdly wonderful things we’re sipping this summer.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Lemonade
Ingredients
- 1 lemon sliced thinly
- 1 1/4 cups freshly squeezed lemon juice approximately 5 to 8 lemons
- 1 14 oz can sweetened condensed milk
- 4 cups ice
- 5 cups cold water
Instructions
Prepare the serving pitcher
- Begin by placing the ice into a clean ½-gallon pitcher. Add the lemon slices evenly over the ice to infuse subtle citrus flavor throughout the beverage.
Combine the base ingredients
- In a separate mixing bowl or smaller pitcher, whisk together the freshly squeezed lemon juice and the full can of sweetened condensed milk. Whisk thoroughly until the mixture becomes smooth and well blended.
Assemble the lemonade
- Carefully pour the lemon and condensed milk mixture over the ice and lemon slices in the serving pitcher.
Add water and stir
- Add the cold water directly to the pitcher and stir all components together until fully incorporated.
Serve immediately
- For best results, serve chilled. Stir gently before each serving to maintain a consistent flavor and texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
