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No-churn mojito ice cream
Utensils
knife, cutting board, fine grater, 2 bowls (large), hand mixer with beaters, rubber spatula, airtight container, freezer
Nutrition per serving
Step 1/3
- 3¾ g mint
- 1 limes
- knife
- cutting board
- fine grater
To make the mojito ice cream, first pluck the mint leaves and chop finely. Zest and juice the limes.
Step 2/3
- 125 ml cream
- 100 g sweetened condensed milk
- 15 ml white rum
- 2 bowls (large)
- hand mixer with beaters
Place the whipping cream in a large mixing bowl and beat with a hand mixer with beaters on high speed until stiff peaks form when the mixer is pulled out. In a separate large bowl, mix together the sweetened condensed milk, chopped mint, rum, lime zest, and lime juice.
Step 3/3
- rubber spatula
- airtight container
- freezer
Add the whipped cream to the bowl with the condensed milk mixture and carefully fold in with a rubber spatula until there are no more streaks. Pour the ice cream mixture into a freezer-safe container. Place the ice cream in the freezer for at least 4 hrs., but preferably overnight. Take the ice cream out of the freezer approx. 10–20 min. before serving so that it is soft enough to portion. Tip: Alternatively, you can freeze the ice cream as a popsicle if you have the molds for it!
Enjoy your meal!
Fancy more ice cream recipes without an ice cream maker?
Our 2-ingredient ice cream is a great basic recipe to experiment with your favorite flavors. Also try our vegan ice cream recipes for quick banana blueberry ice cream and no-churn strawberry sorbet. Or how about a super creamy avocado ice cream? One of our absolute favorites definitely includes this trendy matcha ice cream. Need something a little quicker? This no-churn honey rhubarb ice cream takes even less time in the freezer. For more information, take a look at our article on the topic: Hello, My Name Is Ice-Cream!