Mojito Ice Cream
- 400g Condensed milk
- 500ml Double cream
- 75-100ml White rum
- 3 Limes
- a handful Fresh mint
- 1/2 tsp Peppermint extract
- 1 tbsp Lemon juice
So it’s summer time which means it’s socially acceptable to smash up fruit with booze and declare it happy hour whenever you please. But I’m about to take things up to the next level.
Where do I even start? Perhaps by telling you this is the most refreshing ice cream you’ll ever feast on. I feel like I should write this recipe in a low, baritone voice cause things are about to get sexy. Oh so sexy.
I have to say, I’m really quite taken with the idea of no-churn ice cream, and whilst I was cleaning my drinks cabinet last weekend I came up with this amazing idea to recreate my favourite cocktails in ice cream form (i’m just genius). So let me present you with my recipe for mojito ice cream *drum roll please*. Flavoured with the classic mojito ingredients of lime, fresh mint leaves and of course, plenty of white rum, this mojito ice cream is the best damn thaaang. Ever.
P.S. Also, I have to admit I wasn’t planning on using that much rum however I ended up using around 100ml. Ya’ll know me, I don’t mess around (might as well taste it otherwise what’s the point of it being there!).
Grate the zest and squeeze the juice from 3 limes. Set aside.
Pour the condensed milk and double cream into a large mixing bowl and whip until stiff and using an electric mixer. Set aside.
Gradually add the white rum, lime and lemon juice, making ensure each addition is fully combined before adding the next. Stir in the lime zest and finely chopped mint leaves and stir well.
Transfer the mixture into a container and place in the freezer for aroud 2 hours. Take out 10-15minutes prior to serving.