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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.
Active Time: 5 minutes
Total Time: 5 minutes
Freezing Time: 2 hours
Servings: 16 scoops
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
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NUTRITIONAL INFORMATION
Calories: 214kcal | Carbohydrates: 16g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 44mg | Potassium: 133mg | Sugar: 13g | Vitamin A: 535IU | Vitamin C: 5.7mg | Calcium: 97mg | Iron: 0.1mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.