No Churn Margarita Ice Cream
Creamy and refreshing and perfect dessert for Cinco de Mayo.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ¼ cup fresh lime juice
- 1 tablespoon Cointreau or other orange flavor liqueur
- 1 tablespoon tequila
- ⅛ 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.
Nutrition
Calories: 299kcalCarbohydrates: 24gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 92mgPotassium: 200mgFiber: 0.02gSugar: 24gVitamin A: 808IUVitamin C: 3mgCalcium: 145mgIron: 0.1mg
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