1 cup Fresh Squeezed Lemon Juice, 1/2 cup Sugar, 2 1/2 cups Water, Edy’s Slow Churn Vanilla Ice Cream // Add lemon juice and sugar to pitcher. 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.