Margarita ice cream recipe

  • Serves 10
  • 10 mins to prepare, plus freezing
  • 380 calories / serving
  • Freezable
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Forget about vanilla and chocolate, frozen cocktails and boozy flavours have made ice cream a decadent dessert worthy of any dinner party. Inspired by the salty-citrus combination of a margarita cocktail, this homemade ice cream recipe doesn't need churning and only takes 10 minutes to whip up, so is great to prepare ahead if you have guests coming over. Serve in salt-rimmed glasses for an impressive and authentic finish.  

  1. Mix the lime juice, tequila and triple sec (or Cointreau, if using) in a bowl. Stir in the icing sugar until dissolved.
  2. Pour in the cream and whisk until soft peaks form, then spoon into a freezable container with a lid. Freeze for at least 6 hours or overnight.
  3. Just over 30 minutes before serving, rub the rims of your serving glasses with a wedge of lime and then dip in the sea salt. Chill in the freezer for 30 minutes for a frosted effect.
  4. Remove the ice cream from the freezer when ready to serve. There’s no need to leave it to soften, as the alcohol makes it a soft scoop ice cream. Divide between the salted glasses and garnish with a scattering of lime zest. Serve immediately.

Tip: When decorating the glasses, mix the sea salt with a little chilli powder if you’re feeling brave!

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Dessert recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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  • Ingredients

  • 6-7 limes, 5-6 juiced, 1 zested and cut into wedges
  • 3 tbsp tequila
  • 3 1/2 tbsp triple sec or Cointreau
  • 175g (6oz) icing sugar
  • 575ml (20fl oz) double cream
  • fine sea salt, to decorate
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  • Energy 1570kj 380kcal 19%
  • Fat 30.9g 44%
  • Saturates 19.2g 96%
  • Sugars 21.2g 24%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 21.4g Protein 1g Fibre 0.1g

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