No-Churn Margarita Ice Cream

Sometimes life demands a cocktail. Sometimes life requires ice cream. And sometimes, life throws a whole bunch of nonsense at you and says, "YOU. You need a cocktail and ice cream at the same time."

Don't worry. I've got you covered.

I'm a sucker for a good margarita. You could say tequila is my jam. Sure I like the taste, but I have a lot of positive associations with them. The first legal drink I ever ordered was a margarita in Oaxaca, Mexico when I lived there with a host family in high school. When my family goes to the beach, it's as if vacation hasn't started until someone whips up a pitcher of Margs. The refreshing tang of lime and salty rim of the glass immediately makes me feel happy and at ease.

Although, that's likely the José Cuervo.

José was invited to this fiesta, as well as some Triple Sec, and since there is no cooking involved, this is indeed some boozy ice cream. But no one is going to be stumbling home from your Cinco De Mayo fiesta if you serve this for dessert - which I suggest you do.

The beauty of this recipe is that you don't need an ice cream maker to make it. You don't even need a stand mixer, really (although, this came together beautifully in my Kitchen Aid with the whisk attachment). Any kind of mixer and some patience will do.

I hope you decide to make this for whatever summer shindig you're hosting this year, complete with rims dipped in sugar and salt with a lime zest garnish. 

But for those days when you've lunged for the Jameson and the Cherry Garcia at the same time - maybe have some of this waiting in the freezer, and just eat it out of the container.

Margarita Ice Cream

recipe from Nigella 

Ingredients

1/2 cup lime juice

2 Tablespoons tequila

3 Tablespoons orange liqueur (Cointreau or Triple Sec)

1 1/4 cups powdered sugar

2 cups heavy cream

Directions

Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.

Add the cream and then softly whip until thick and smooth but not stiff (about 4 minutes on medium speed in a stand mixer).

Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard.