Angel Frost Recipe with Lemonade, Milk, and Strawberries

Angel Frost

Angel Frost Recipe with Lemonade, Milk, and Strawberries
Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4


Angel Frost
Angel Frost

Angel Frost is a delightful and refreshing dessert that combines the tangy zest of pink lemonade with the creamy sweetness of ice cream and strawberries. This easy-to-make treat is perfect for hot summer days, family gatherings, or whenever you need a quick and delicious dessert. Its vibrant color and enticing flavor make it a favorite among both kids and adults.


The origins of Angel Frost can be traced back to the mid-20th century when frozen desserts began gaining popularity in the United States. It was a time when home freezers became more common, allowing for the creation and enjoyment of frozen treats like never before. Angel Frost is a product of this era, combining readily available ingredients like frozen lemonade and ice cream to create a simple yet delightful dessert.


How to prepare

  1. Place the first four ingredients in a blender in the given order. Blend until smooth.
  2. Pour the mixture into glasses.
  3. If desired, garnish with fresh strawberries.


  • There are numerous ways to vary the Angel Frost recipe. Try using different flavors of lemonade or substituting the strawberries with other berries like raspberries or blueberries. For a tropical twist, add a splash of coconut milk and a handful of pineapple chunks.

Cooking Tips & Tricks

For the best texture, ensure that the ice cream is slightly softened before blending. This will make it easier to combine with the other ingredients. If you prefer a thicker consistency, you can add more ice cream or use less milk. For a lighter version, substitute the milk with almond milk or coconut milk. Always blend the ingredients until just smooth to avoid overworking the mixture, which can lead to a runny consistency.

Serving Suggestions

Angel Frost can be served in tall glasses with a straw and a spoon. Garnishing with fresh strawberries or a sprig of mint can add a touch of elegance. It's also delightful when served in a hollowed-out lemon or lime for a fun and festive presentation.

Cooking Techniques

The key technique in making Angel Frost is blending. Using a high-powered blender will ensure a smooth and creamy consistency. Start by blending at a low speed and gradually increase to high to thoroughly combine the ingredients without causing them to become too liquidy.

Ingredient Substitutions

If you're looking to make Angel Frost dairy-free, substitute the milk with almond milk, coconut milk, or soy milk, and use a dairy-free ice cream. For a sugar-free version, opt for sugar-free lemonade and ice cream.

Make Ahead Tips

Angel Frost is best enjoyed immediately after preparation, but you can make it ahead of time by freezing the blended mixture in an airtight container. When ready to serve, let it sit at room temperature for a few minutes to soften slightly, then give it a quick blend to restore its creamy texture.

Presentation Ideas

Serve Angel Frost in decorative glasses with colorful straws for a fun and inviting look. Garnish with fresh fruit, whipped cream, or a sprinkle of zest from lemons or limes to enhance its visual appeal.

Pairing Recommendations

Angel Frost pairs wonderfully with light summer fare such as salads, grilled chicken, or fish. It also complements other desserts, especially chocolate or vanilla-based treats, providing a refreshing balance to richer flavors.

Storage and Reheating Instructions

Angel Frost does not require reheating but can be stored in the freezer if not consumed immediately. Place in an airtight container and freeze for up to 2 weeks. Thaw slightly before serving to achieve the best texture.

Nutrition Information

Calories per serving

A typical serving of Angel Frost contains about 200 calories. The exact calorie count can vary based on the specific brands and types of ingredients used.


A serving of Angel Frost contains approximately 30 grams of carbohydrates. The primary sources of carbohydrates in this dessert are the sugar from the pink lemonade and the natural sugars found in strawberries. The ice cream also contributes to the carbohydrate content.


Angel Frost contains about 7 grams of fat per serving, most of which comes from the ice cream. The type of fat may vary depending on the ice cream used, with full-fat versions contributing more saturated fat. Choosing a low-fat or non-dairy ice cream can reduce the fat content.


This dessert provides a modest amount of protein, approximately 3 grams per serving, primarily from the milk and ice cream. While not a significant source of protein, it can contribute to the overall daily intake.

Vitamins and minerals

Angel Frost offers a range of vitamins and minerals, particularly from the strawberries, which are a good source of Vitamin C and manganese. The milk and ice cream also contribute calcium and a small amount of Vitamin D.


Common allergens in Angel Frost include dairy (from the milk and ice cream) and potentially strawberries for those with specific fruit allergies. Always check the labels of purchased ingredients for additional allergen information.


Angel Frost is a moderately indulgent dessert with its calories primarily coming from carbohydrates and fats. It provides some nutritional benefits, such as vitamins and minerals from the strawberries and calcium from the milk and ice cream. However, it should be enjoyed in moderation as part of a balanced diet.


Angel Frost is a versatile and delightful dessert that's perfect for cooling down on a hot day or adding a sweet touch to any meal. With its simple ingredients and easy preparation, it's a great way to enjoy the flavors of summer any time of the year. Whether enjoyed in its classic form or customized with your favorite flavors and ingredients, Angel Frost is sure to be a hit.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, back when I was just a young girl learning the ropes in the kitchen. My mother had given me the task of preparing dessert for a family gathering, and I was determined to impress everyone with something new and exciting.

I rummaged through my mother's old recipe box, filled with tattered index cards and handwritten notes. As I flipped through the cards, one in particular caught my eye. It was titled "Angel Frost" in elegant cursive handwriting, with a list of ingredients and instructions neatly written below.

Curious and intrigued, I decided to give it a try. The recipe called for simple ingredients - egg whites, sugar, cream of tartar, and vanilla extract. I followed the instructions carefully, beating the egg whites until they formed stiff peaks, then gradually adding in the sugar and cream of tartar. The mixture transformed into a fluffy, cloud-like consistency that seemed almost magical.

I poured the mixture into a piping bag and started to pipe it onto a baking sheet in delicate, swirled shapes. As I watched the meringue take on a glossy sheen in the oven, I couldn't help but feel a sense of pride and accomplishment. This was my first time making meringue, and I was amazed at how something so simple could turn into something so beautiful.

When the meringues were done baking, I let them cool before assembling the final dessert. I whipped up some fresh cream and folded in a splash of vanilla extract, creating a light and airy filling for the meringues. I carefully sandwiched the meringues together with the cream, creating a tower of sweet, pillowy goodness.

As I presented my creation to my family, their eyes widened in awe. The delicate meringues glistened in the sunlight, looking almost ethereal. With a sense of pride, I announced that this dessert was called "Angel Frost," a fitting name for something so heavenly.

From that day on, Angel Frost became a staple in our family gatherings. It was a dessert that never failed to impress, and I would often find myself making it for special occasions and holidays. I shared the recipe with friends and neighbors, who were equally enchanted by its simplicity and elegance.

Over the years, I continued to perfect the recipe, making small tweaks here and there to create a dessert that was truly my own. I experimented with different flavors and toppings, adding fresh berries or a drizzle of chocolate sauce to enhance the already delightful flavors of the meringue and cream.

As I grew older, I realized that Angel Frost had become more than just a recipe to me. It was a symbol of my journey in the kitchen, a reminder of the joy and satisfaction that came from creating something beautiful and delicious with my own two hands.

Now, as I sit in my cozy kitchen, surrounded by the familiar scent of baking meringue and vanilla, I can't help but feel grateful for that fateful day when I stumbled upon the recipe for Angel Frost. It has brought me countless moments of joy and connection with loved ones, and for that, I will always hold it dear to my heart.


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