Article: If you can't get any fresh lemons, you can use bottled lemon juice (not lemonade) instead; you will need 1 cups (350 milliliters) of bottled lemon juice. This will ensure that the lemonade is cold enough and doesn't melt the ice cream when you add it in later on. Save the rest of the lemonade for more servings or for another recipe. For best results, use good quality ice cream, and not the "frozen dessert" kind. Make sure that the ice cream is evenly mixed throughout the lemonade. There should be not streaks or swirls. At this point, you can use the rest of the chilled lemonade to made more frozen lemonade. Remember, you will need 4 scoops of ice cream for every cup (240 milliliters) of chilled lemonade. For an added touch, garnish the frozen lemonade with some whipped cream or a sprinkle of lemon zest.
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Combine the lemon juice, sugar, and water in a pitcher, and stir until the sugar is dissolved. Leave the lemonade in the refrigerator for 1 hour to chill. Add 1 cup (240 milliliters) of the chilled lemonade and 4 scoops of ice cream into a blender. Blend the lemonade and ice cream together until completely smooth. Pour the frozen lemonade into 2 tall glasses and serve.