No-Churn Mojito Ice Cream



Cool down this summer with this easy to make no-churn mojito ice cream flavoured with lime, mint and plenty of rum.

Skip to the recipe

Cool down this summer with this easy to make no-churn mojito ice cream flavoured with lime, mint and plenty of rum.

A few weeks ago I shared my recipe for Churro Taco Bowls with Mexican Hot Chocolate and Margarita Ice Creams. During the recipe creation process I got temporarily muddled with my countries and also made some Mojito ice cream (mojito is Cuban and I was trying to create recipes with Mexican flavours). Whilst being Cuban inspired it wasn’t right for that particular recipe, it was too nice not to share, so here it is!

Cool down this summer with this easy to make no-churn mojito ice cream flavoured with lime, mint and plenty of rum.

I have to say that I’m really quite taken with the idea of no-churn ice cream, and in particular recreating some of my favourite cocktails in ice-cream form. I’m not a particularly big drinker, but there’s something I find hugely appealing about ice-cream cocktails (I’m also quite a fan of milkshake cocktails too) and I’ve got quite a list of different flavours to try. What do you think I should try next? I’m thinking I’ll probably go for my all time favourite cocktail – a White Russian, can you just imagine ice cream flavoured with coffee, vodka and Bailey’s?

Anyway, back to this one, it’s really simple to make and using a combination of condensed milk and whipped cream as the base means that it’ll freeze perfectly (no annoying ice chunks) without needed to stir it every few minutes or an ice-cream maker. It’s flavoured with the classic mojito ingredients of lime (I use both the juice and zest for extra flavour), fresh mint, and plenty of rum. I started by adding a shot or two to the mix and ended up using 150ml – well you might as well taste it otherwise what’s the point of it being there!

Cool down this summer with this easy to make no-churn mojito ice cream flavoured with lime, mint and plenty of rum.

No-Churn Mojito Ice Cream

Active Time: 5 minutes

Total Time: 2 hours, 5 minutes

Makes 16-20 scoops

Ingredients

  • 400g can condensed milk
  • 500ml double cream
  • 150ml white rum
  • 4 limes
  • A generous handful of fresh mint leaves (about 15g of leaves)

Method

  1. Put the condensed milk (1 can) and double cream (500ml) into a large bowl and whip until they form a stiff peak (easiest if you have an electric mixer) .
  2. While the condensed milk and cream are whipping, grate the zest and squeeze the juice from 4 limes and finely chop the mint leaves (keep checking on the mixer and stop it once it’s done).
  3. Gradually add the white rum (150ml) and lime juice, add no more than 2 tbsp at a time and ensure each addition is fully combined before adding the next. Next add the lime zest and chopped mint and stir to combine.
  4. Pour into a freezer proof container and freeze until firm (about 2 hours).


Cool down this summer with this easy to make no-churn mojito ice cream flavoured with lime, mint and plenty of rum.

Nutritional Information

Calories: 200 kcal (10%), Fat: 14.2g (8.9%), Saturated Fat: 8.9g (45%), Carbohydrates: 12.0g (5%), Sugar: 11.8g (13%), Fibre: 0.1g (0%), Protein: 1.8g (4%), Salt: 0.1g (1%)

This is the estimated nutritional information per scoop (assumes the recipe makes 20 scoops). Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Free From/Suitable For…

  • Suitable for Vegetarians
  • Gluten-Free
  • Nut-Free
  • Egg-Free
  • Corn-Free
  • Soy-Free

The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

Cool down this summer with this easy to make no-churn mojito ice cream flavoured with lime, mint and plenty of rum.

14 Comments:

  1. This sounds and looks amazing – I love the idea of cocktails in ice cream form – absolutely delicious!!

    • Charlotte Oates

      Thanks, I’m having to force myself to think of other things to blog about at the moment as I want to keep making more and more cocktail ice creams!

  2. I made mint ice cream this past weekend, but used an entirely different method. I love the idea of just chopping the fresh mint straight into the mix… and adding rum, of course 🙂

  3. I loved your Mexican Hot Chocolate Ice Cream Charlotte, it was so easy to make and tasted delicious. Can’t wait to try your Mojito Ice Cream x

    • Charlotte Oates

      I didn’t know you’d tried it, I’m so glad you enjoyed it. I’m not usually a huge fan of cinnamon but couldn’t resist it with the chocolate ice cream. I hope you enjoy this one too x

  4. No churn and rum! Oh my, I will be making this for summer BBQs 🙂 Great recipe!

  5. Mojito ice cream? So creative! Sounds delish and perfect for summer 🙂

  6. As soon as I saw ‘Mojito’ & Ice Cream in the same title, you had my instant attention.
    No churn Ice Creams are so easy and throwing the alcohol in, definitely makes them stay perfectly soft. This one sounds amazing and at some stage, I shall definitely be making it! Yum xxxx

Leave a Reply

Your email address will not be published. Required fields are marked *