INGREDIENTS

• 1 cup Fresh Squeezed Lemon Juice (Sunkist brand is recommended)
• 1/2 cup Sugar 
• 2 1/2 cups Water Edy’s Slow Churn Vanilla Ice Cream 

DIRECTIONS

Add lemon juice and sugar to pitcher. If you are using bottled lemon juice, increase amount to 1 1/2 cups. Stir until sugar is dissolved. Add water and stir until well mixed. Refrigerate at least 1 hour to chill. Add 1 cup chilled lemonade and 2 cups (about 4 scoops) ice cream to blender. Pour into cup and garnish with lemon slice.