This Saturday celebrates the mojito, the iconic Cuban cocktail made with white rum, fresh mint, lime juice, sugar and soda.
It’s crisp, ultra-refreshing and tasty, making it the perfect drink on a hot day. But instead of getting your straw ready (biodegradable, of course), grab a spoon because we’re turning that classic concoction into rich, creamy ice cream.
With just five ingredients, this no-churn mojito ice cream whips up faster than you could drink one.
Heavy cream and sweetened condensed milk are beat to stiff peaks, then a healthy splash of rum and lime juice is incorporated before lime zest and chopped mint is stirred in. The mixture is then poured into a metal loaf pan, covered and set to freeze.
Upon first bite, you’ll taste that this boozy treat screams mojito. With bright and tangy flavors of mint and lime, a welcoming kick of rum and a smooth, creamy texture, it’s an irresistibly delicious way to cool down this summer.
Mojitos are traditionally made with white rum; however, coconut rum would be a tasty substitute. And puréed or chopped up fruit can be mixed in, as well. Try it with strawberries, mango, raspberries or watermelon.
You can use the base of heavy cream and sweetened condensed milk to transform any of your favorite cocktails into frozen scoop form.
So raise your cup or cone, and cheers to that – and National Mojito Day!
Easy Mojito Ice Cream
Adapted from charlotteslivelykitchen.com.
1 (14 ounce) can sweetened condensed milk
2 cups heavy cream
⅔ cups white rum
4 limes, zested and juiced
½ cup fresh mint, finely chopped
Combine the condensed milk and heavy cream into the bowl of an electric mixer fitted with a whisk attachment and beat until stiff peaks form.
Gradually add in the rum and lime juice, about 2 tablespoons at a time, and ensure each addition is fully combined before adding the next. Stir in the lime zest and chopped mint and pour into a loaf pan or freezer-proof container, cover and freeze until firm, about 2-4 hours.
Audrey Alfaro can be reached at firstname.lastname@example.org.
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