Nothing says summer like a 90° evening with a refreshing bowl of ice cream.  Adding a fun cocktail twist to a homemade, no-churn ice cream makes it even better!  Enter the Mojito Ice Cream this warm summer for a cooling finish this warm, summer day.

I appreciated the simplicity of this dessert, as this no-churn ice cream comes together in 3 parts:

• Prepping limes and mint in the condensed milk.
• Whipping heavy cream and folding in with the milk.
• Having patience to let it freeze before just diving in for a bowl.

We discovered this recipe on a night where the meal adventure was Mexican meal of spice rubbed, Mezcal can chicken (kind of like the beer can chicken, but the can had mezcal and lime juice) and Mexican street corn salad.  We were searching for a nice finish to the meal and voila – in comes a no-churn Mojito Ice Cream.

Your senses are awakened when zesting and juicing the limes and chopping the mint.  The air instantly feels fresh and energized with the brightness that they bring.

Then, you dive into the creamy condensed milk and heavy cream combo and the hint of rum – and you have a great refreshing spoonful that has you going back for more.

There are some modifications that could be used on this dessert. Although, they won’t be exactly the same, but it will provide the essence and the flavor.

• If you don’t like the texture of the minced mint or lime zest, you could steep them in the heavy cream in cheese cloth, remove when complete, and then chill the heavy cream again before whipping.
• If you want a NA option, instead of 1/4 cup white rum, use 1Tbls Rum Extract and 3 Tbls water.

Serve this up in a small dish or in a cup with sparkling water or club soda. We did both – in a dish as a creamy dessert the first night. The second time, in a glass with mojito flavored sparkling water. Both very refreshing. Enjoy however you wish!

Mojito Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 can sweetened condensed milk
• 2/3 cup fresh lime juice
• Zest of 4 limes
• 1/4 cup white rum
• Bunch of mint, chopped

Preparation:

Zest limes and juice limes to 2/3 cup of juice. Finely mince mint. In one bowl, put condensed milk, lime juice, lime zest, mint, and rum and stir to combine. In a separate large bowl, place the 2 cups cold heavy cream and using an electric mixer, whip till soft peaks form (if you do not have an electric mixer, you can use a hand whisk, it just may take longer).

Add the condensed milk mixture to the whipped heavy cream and, using a spatula, gently fold in the milk to the cream. Be careful to fold only and to not lose the air that you whipped into the cream.

Line freezer proof containers with plastic wrap and pour the mixture in the containers. Covering with the remaining plastic wrap. Place in the freezer for a minimum of 4 hours, or overnight if you would like.

Serve scooped into a bowl, drizzled with mint simple syrup, or in a glass with sparkling water.

Happy Ice Creaming!!!

*Recipe modification of multiple website recipes – a partial Experimental Spoon Original!