No-Churn Margarita Ice Cream
by Nigella. Featured in NIGELLA EXPRESSIntroduction
This is a cinch to make, and easy-easy-easy to eat. If you want to serve it in glasses with rims dipped in sugar and salt, by all means do. But it is so good that, even as someone who is not a committed ice cream eater and no kind of drinker, I find I can spoon it straight into my mouth from the container it's chilled in.
For US cup measures, use the toggle at the top of the ingredients list.
This is a cinch to make, and easy-easy-easy to eat. If you want to serve it in glasses with rims dipped in sugar and salt, by all means do. But it is so good that, even as someone who is not a committed ice cream eater and no kind of drinker, I find I can spoon it straight into my mouth from the container it's chilled in.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
- 125 millilitres fresh lime juice (about 5 limes)
- 2 tablespoons (30ml) tequila
- 3 tablespoons (45ml) cointreau (or triple sec)
- 150 grams icing sugar (or powdered sugar)
- 500 millilitres double cream
- ½ cup fresh lime juice (about 5 limes)
- 2 tablespoons tequila
- 3 tablespoons cointreau (or triple sec)
- 1¼ cups confectioners' sugar (or powdered sugar)
- 2 cups heavy cream
Method
- Pour the lime juice, tequila and cointreau (or triple sec) into a bowl and stir in the sugar to dissolve.
- Add the cream and then softly whip until thick and smooth but not stiff. (If using American heavy-cream or whipping cream in other countries, whisk your cream in a bowl first, until it reaches soft peaks, then whisk in the other ingredients and continue whisking until thick again.)
- Spoon this into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.
- Pour the lime juice, tequila and cointreau (or triple sec) into a bowl and stir in the sugar to dissolve.
- Add the cream and then softly whip until thick and smooth but not stiff. (If using American heavy-cream or whipping cream in other countries, whisk your cream in a bowl first, until it reaches soft peaks, then whisk in the other ingredients and continue whisking until thick again.)
- Spoon this into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.
Additional Information
MAKE AHEAD / STORE:
The ice cream is at its best within 1 week of making. It will keep for up to 3 months in the freezer but will become more icy over time, so leftovers are best eaten within 1 month.
MAKE AHEAD / STORE:
The ice cream is at its best within 1 week of making. It will keep for up to 3 months in the freezer but will become more icy over time, so leftovers are best eaten within 1 month.
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Show more commentsGiven the simplicitiy of this recipe, I was a little sceptical on how the ice cream would turn out. But I was wrong: great flavour and texture (no ice crystals!).
Love this ice cream. So grown up. Made twice the quantity this time!
Best Ever!!!
I made this delicious ice cream for my son’s birthday. It’s amazing. Thank you Nigella for the recipe. Cakesbyelvi
I swapped the Tequila for Cachaca and had the most wonderful Caipirinha-dream-cream ever!
Truly scrumptious. I'm now going to make all the others!
This is hands-down the most popular dessert I've ever made. I usually stick a dried red chili pepper into the ice-cream for everyone, it looks spectacular and some have munched on theirs as well for a complimentary taste to the heavy cream. A total winner.
This really is the easiest ice-cream in the world to make and tastes the best too. Made it for my sister's Birthday BBQ last year and am making it again for this weekend upon request from our friends. So delicious - would urge you to make it NOW! Thanks Nigella
MUY BUENO: Easy to make and yes, even easier to devour!! I skip rimming glass with salt but sprinkle ice cream with a delightful mixture of lime zest & sea salt just prior to serving in mini margarita glasses (make when preparing ice cream to allow flavors to meld) . . . amazing!!
A friend of mine served this one night and substituted the Cointreau for lemoncello... I've always done it that way and it's gorgeous with the lime zest. Trying this on the weekend with lemon macaroons I hope it adds some crunch and makes it a full dessert. It's always a dinner table pleaser and so impressive despite it being so easy.
I love this recipe! I've made it a few times and every person who tries it adores this ice cream! So easy to make and eat ... One of my favourite treats!
I started making this ages ago as an ice cream when I had some Margarita cream left over from a party and froze it on the off chance that it would make a good ice cream. Great that Nigella did the same.