Description
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. You may just want to skip the chocolate cups and eat it as is or just make enough chocolate cups depending how many people you would like to serve. Just roll with it.
Ingredients
1 (14 oz) can sweetened condensed mil
1/4 cup fresh lime juice
1 tablespoon Cointreau or other orange flavor liqueur
1-tablespoon tequila
1/8-teaspoon fine sea salt
2 cups heavy cream
foil muffin cup liners (regular size or mini)
dark chocolate, melted (candy melts also work)
white chocolate, melted
finishing salt like maldon
Instructions
- Pour sweetened condensed milk into a large bowl. (Scrape it all out of that can with a rubber spatula.)
- Add lime juice, liqueur, tequila and salt. Using the spatula, blend mixture until it is well mixed and smooth.
- In large mixer bowl, beat cream to just stiff peaks (do not over-mix or you will end up with butter).
- Stir about a cup of cream into condensed milk mixture to lighten it up. Fold in remaining cream until fully incorporated.
- Pour mixture into a loaf pan. Cover with plastic wrap and freeze for 6 hours or as long as overnight.
- In the meantime, coat foil muffin cup liners with a thin layer of melted dark chocolate; chill in the refrigerator.
- When ice cream is ready fill chocolate cups leaving a small amount of room at the top. Smooth the top.
- Pour more melted chocolate over the top and smooth to seal.
- Drizzle with melted white chocolate and immediately sprinkle with finishing salt.
- Store in freezer until ready to serve.
Notes
May be made days in advance. Cover and store leftover ice cream in freezer.
- Prep Time: 15 minutes
- Category: dessert
- Method: freezer
- Cuisine: Mexican