Surprise-not a drink! Just look at the back of any tequila bottle if you want a drink recipe. Let’s start off by saying it’s necessary for this recipe to be spirited. If you don’t like alcohol in your recipes then I suggest you skip this one. The alcohol is necessary for the chemistry of this ice cream to turn out texturally soft and creamy (not hard as an icy rock like many no-churn recipes) and actually remind you of a real fresh margarita. I love science.
You will also notice I don’t give you measurements for the chocolate. It’s because this recipe makes over a quart of ice cream. You are not going to use it all unless you make like a gazillion chocolate cups. So go ahead and enjoy some of the ice cream on its own.
The point is to just make enough chocolate cups depending on how many people you would like to serve. Just roll with it and melt as much chocolate as you need. Use good chocolate, too.
In my first go around with this idea I actually froze the ice cream, scooped it into bonbons, froze again and then dipped in chocolate and then froze again before decorating. It’s a fussy process and who has time for fussy? I prefer the foil lined cups for ease and getting the whole thing done in one swoop. Enjoy and happy summer. Stay safe!