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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.
Course Dessert
Cuisine Cuban
Prep Time 5 minutes
Freezing Time 2 hours
Total Time 5 minutes
Servings 16 scoops
Calories 214kcal

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

Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.

Nutrition

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