I've served this refreshing beverage for holiday breakfasts and brunches for 20 years. —Susan O'Brien, Scottsbluff, Nebraska
- 3/4 cup thawed pink lemonade concentrate
- 1 cup milk
- 1 package (10 ounces) frozen sweetened sliced strawberries, partially thawed
- 1 pint vanilla ice cream
- Fresh strawberries, optional
- Place the first four ingredients in a blender; cover and process until smooth. Pour into chilled glasses. Garnish with strawberries if desired. Yield: 4-6 servings (about 1 quart).
Originally published as Angel Frost in Taste of Home April/May 1995, p12
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