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!
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!
No-Churn Mojito Ice Cream
Ingredients
- 400 g can condensed milk
- 500 ml double cream
- 150 ml white rum
- 4 limes
- A generous handful of fresh mint leaves - about 15g of leaves
Instructions
- 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) .
- 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).
- 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.
- Pour into a freezer proof container and freeze until firm (about 2 hours).
Notes
Nutritional Information
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians
- Gluten-Free
- Egg-Free
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Soya-Free
- Sulphur Dioxide & Sulphite-Free
- Lupin-Free
Thanks for the great recipe! This was #50 in the 50 flavor challenge I set for myself and was a great way to finish off. Couple of modifications I made;
-I always whip cream first before adding other ingredients because, as another commented mentioned, I find it easier to over-whip the cream into butter when its got other things in it
-I used dark rum instead of white rum and turned out fine
-It was a bit sour so in future I’ll tone back on the lime zest. To counter it I tried sprinkling some granulated sugar over the top of the served ice cream and it helped as well as adding some of the sugar texture you’d find in a Mojito so that was a nice variation
Thanks again
Nick
When I follow the recipe and whip the double cream and condensed milk together it became butter and seperated milk. Should the double cream be whipped into stiff whipped cream before adding condensed milk as suggested as other websites?
I’ve always whipped them together without any problem but you could try doing as other sites have suggested if that approach doesn’t work for you. If it’s separated it sounds as though it’s been over whipped (as you get butter from over whipping cream and it separates into butter and buttermilk), did it look like it was thickening at any point or start separating from the start?
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
I hope you enjoy it. Have you been trying alcohol filled no-churn ice cream too? Which flavour did you make if you did?
I’ve tried Baileys, Amaretti and also Toffee Vodka…… That last one is DIVINE!!!!!
Oh, I want them all!!!!!!
Mojito ice cream? So creative! Sounds delish and perfect for summer 🙂
No churn and rum! Oh my, I will be making this for summer BBQs 🙂 Great recipe!
Thanks. I hope you enjoy it. I’ll have to get to work on a gin flavoured one too!
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
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
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 🙂
Is the mint ice cream on your blog, I’d love to have a look. If I was making purely mint ice cream I think I’d go for a mint extract instead as it has quite a different flavour. In this one the main hit is definitely the run with hints of mint and lime coming through.
It sure is, Charlotte. You can find it here: http://sweettreatsdani.blogspot.ca/2016/05/92-flourless-chocolate-cake-with.html
I steeped the mint in the hot cream to infuse it 🙂
This sounds and looks amazing – I love the idea of cocktails in ice cream form – absolutely delicious!!
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!